Corn Syrup
6 servings
300 minutes
Corn syrup is a sweet wonder known in European cuisine for its versatility. Its history is closely linked to the development of sugar production and the quest for alternative sources of sweetness. With a mild caramel flavor and vanilla notes, this syrup is perfect for baking, desserts, and beverages. It adds tenderness to dough, improves ice cream texture, and makes glazes silky. It is made from fresh corn, infused with its natural aroma, while sugar and lemon juice balance the sweetness to create a harmonious taste. It is stored in the refrigerator, remaining liquid and easy to use. An indispensable ingredient for culinary experiments, it opens new flavor dimensions in favorite recipes.
1
Cut two ears of corn into pieces of 2.5–3 cm. Pour in 1.5 liters of water. Bring to a boil, reduce heat, and simmer for 1.5 hours until the liquid reduces by about half.
- Fresh corn: 2 pieces
- Water: 1.5 l
2
Remove the corn and set it aside (you can eat it now). Strain the corn broth. Add sugar, vanilla sugar, salt, and lemon juice to the broth. Put it on the heat. Stir until the sugar is completely dissolved.
- Sugar: 1 kg
- Vanilla sugar: 10 g
- Salt: 1 teaspoon
- Lemon juice: 1 teaspoon
3
Bring to a boil, reduce heat, and let the syrup cook until thickened (reduce by half). Remember to stir occasionally.
4
When the syrup thickens, let it cool. Pour into a jar, seal it, and store it in the refrigerator.
