You will need
- Syrup for the corn broth:
- - fresh corn on the cob (3 PCs.);
- - water (1,5 l);
- - salt (2 teaspoons);
- - granulated sugar (1 kg);
- freshly squeezed lemon juice (3 tablespoons);
- vanillin (10 g).
- Imitation corn syrup:
- - granulated sugar (200 g);
- - water (80 ml);
- - citric acid (0.5 teaspoon);
- - baking soda on a knife tip.
Clean the corn cobs and cut them into circles with a thickness of a few centimeters. Put the chopped food in an enamel pan with cold water, bring to a boil, and then boil them on low heat for 1-1. 5 hours. Do not forget from time to time stir contents of the pan. Half of the liquid in the pot should boil.
Remove cobs, strain the corn broth through a fine sieve and pour it into a clean saucepan. Add the liquid, sugar, salt and vanilla, then carefully stir all the ingredients. Fresh lemon blanch in boiling water for three minutes, then roll it, strongly pressing his hand to the table surface. Make a deep longitudinal cut on one side of the fruit open and squeeze the desired amount of fresh juice in the broth of corn.
Place a container with the resulting mixture on the stove and make a small fire. Cook corn syrup should be at least one and a half to two and sometimes to three hours. Before you remove the pan from the heat, it is necessary to check the readiness of the substance. To do this, enter a small amount of sweet pulp in the spoon and pour it back into the bowl in a thin stream – it should be heavy, dense, pour a continuous ribbon. Externally, corn syrup reminiscent of molasses or honey paste.
Make a simulation of the confectionery product is invert syrup. Due to its properties it will easily replace the corn and will allow you to significantly reduce the time for product preparation. For a start, stir in water, sugar and citric acid, then place the saucepan with the mixture on the stove and bring to a boil.
Boil the syrup, stirring occasionally, 20 minutes. Turn off the stove and let the contents of the cookware to cool slightly. After that, mix baking soda with a small amount of cool boiled water and stir it into the syrup. Stir the substance until it stops foaming.
In some cases, a good substitute for corn syrup is natural honey. However, this product has a rich taste and strong aroma is felt in the ready-made treats and baked goods. Sometimes this property of honey is not welcome in recipes. In addition, some may be allergic to bee products. Corn syrup, unlike honey, it has neutral flavor and rarely causes allergic reactions. The exception is an intolerance to citrus.