Wednesday, July 6, 2011

Making Sugar Cane Syrup (substitute for corn syrup)


Though many candy recipes call for corn syrup, you are not stuck with using corn syrup in your recipes.  If you are new to candy making, you should use corn syrup at least once to get an idea of how the recipe works with all of the exact ingredients.  Once you've got the hang of making candy, you can easily switch to sugar cane syrup by making cane syrup on your own.  However, be aware that due to it's tendency to crystallize, cane syrup is a little bit harder to handle and store.  So this is why you are not likely to find it for purchase at your local grocery.  However, once you get used to making it, the benefits are great since you can make candy that is natural and free of corn syrup.

So what's wrong with Corn Syrup?
Many people believe that corn syrup is just corn syrup and that it is different from the infamous high fructose corn syrup (HFCS).  However, what people often don't realize is that the labeling laws in the U.S. do not require manufacturers to list the ingredients of processed foods that are listed in the ingredients of the product being sold.  So most of the time your average corn syrup will have "corn syrup" listed as an ingredient.  That company is not required to list what is inside the ingredient they list as "corn syrup."  Pretty tricky right?  Well, the biggest concern about this is that the dreaded HFCS is used in the corn syrup that we believe is free of HFCS since we do not see it in on the ingredients label.  

Why Avoid High Fructose Corn Syrup

If you are not already aware of reasons to avoid HFCS, here are a few. 
  1. Straight to Fat: First of all, HFCS is used in a large variety of foods since it is a cheap alternative to sugar and actually much more sweet.  However, unlike sugar, HFCS does not metabolize so that we can burn it of.  Instead, HFCS turns directly into fat. Furthermore, studies show a correlation between the increase in use of HFCS in our food and an increase in the obesity rates in America.
  2. Hyperactivity: So, we're talking about making candy which is almost pure sugar and of course we're planning on giving it to kids when we're done making it.  So, should we be concerned about a little fat on our kids if they have crazy metabolize anyway?  Well another thing that HFCS can do is to cause extreme hyperactivity in children.  So if you are trying to make natural candy (free of artificial colors, flavors and preservatives) then you may still end up with a hyperactive kid after feeding him candy with HFCS.  The sugar alone should be fine as long as he's not eating it on an empty stomach.
  3. GMO and Irradiation: Since Corn is one of the biggest crops using genetically modified organisms and since it is likely to be irradiated, there's a good chance you're ingesting GMO and Irradiated produce when using corn syrup.  Both practices are questionable since they cause changes in the molecular make-up of the food.

Quick Link to Cane Syrup Recipe:  Additional tips for success are added below as well as the halved version of this recipe.

Sugar Cane Syrup 
(Borrowed from thekitchn.com)

First of all, I cut this recipe in half is because cane syrup is extremely hard to store and you are better off making it just prior to the recipe you are making rather than being upset with a jar full of hard crystallized sugar.  However, if it does crystallize, you can heat it in the microwave and it will be usable once again.

Makes about 2 cups
  • 1 cup water
  • 1 lb + 5 ounces (2 1/2 + 1/6 cup) granulated cane sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 pinch of salt

Equipment:
2-quart sauce pan - one step larger or smaller should be ok
a candy thermometer that can clip to the side of the pan
stainless steel or silicone spoon - not wood
pastry brush

1. Combine all of the ingredients in the saucepan and stir until the sugar is completely moistened. Clip the candy thermometer to the side of the pan and set the pan over high heat. Do not stir the sugar after this point.
2. As the sugar comes to a boil, dip the pastry brush in a dish of water and brush down the sides.  Once the syrup comes to a full boil, you don’t need to brush the sides anymore. You can also cover the pan with a lid for two minutes just as the sugar comes to a boil.  (This will keep sugar crystals from forming on the side of the pan and causing the whole syrup to crystallize.)
3. Boil the syrup without stirring until it just barely reaches a temperature of 240° F (in other words, its better to be a few degrees under than a few degrees over).  High altitude: Subtract 2 degrees for every 1k feet over sea level.
4. Immediately turn off the heat, remove the candy thermometer, and carefully move the pan to a cool spot on the stove or a cooling rack. Allow the syrup to sit undisturbed until it has cooled completely, at least an hour.
5. (if saving for later) Gently pour the cooled syrup into clean glass jars, seal with the lids, and store in the cupboard. Store them where they won’t be jostled too much, as this can cause the syrup to crystallize. It will keep for at least two months, but we’ve stored it for longer without any changes to the syrup.


Tips for success: 
  1. Use very very clean pot and utensils to prevent crystallization.
  2. Use the right pot size. A little to small or too large will effect how the sugar cooks and may cause it to cook to quickly or too slowly.
  3. Test to assure your candy thermometer is working correctly.  Depending on the thermometer, it may have to stick into the syrup so far in order to get an accurate reading and should not be touching the bottom of the pan. 
  4. brush down sides of pan or put the lid on for 2 minutes right as it turns to a boil. This will wash away splashing on the side of the pan which can form crystals in the syrup.
  5. Use a clean spoon every time you test the syrup since earlier stages of the syrup that are stuck to the spoon may effect the later stages.  Plus, the spoon sitting in the air may already be forming crystals which will then be introduced to the syrup.
  6. Never stir after the syrup begins to boil.
  7. Keep heat level from medium to medium-high and watch closely.  
  8. Prepare all ingredients you will need ahead of time so you can watch the syrup.  Do not try to multi-task.  Sugar syrup may rise in temperature quicker than you expect so you'll want to have your eyes on it so you can remove it from the heat when it gets to the right temperature.
  9. Do not trust your thermometer completely. Be familiar with the candy stages and have an ice-cold pan of water to test your mixture. This will also help you to learn what the different candy stages should look like and you are less likely to let the syrup go higher than the right temperature.

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