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DIY Light Corn Syrup Recipe

Ever wondered how to make your own corn syrup? It’s easy and comes together in minutes! Just follow the directions in this simple recipe from Out of the Box Baking. 

You Can Make Your Own Corn Syrup

It’s easier than you think! Just a few simple ingredients and you’ll be able to whip up a batch of corn syrup, which you can use just like the bottled store-bought version! 

Corn Syrup Ingredients

DIY Light Corn Syrup Recipe from Out of the Box Baking
  • 2 cups granulated sugar
  • 3/4 cup water
  • 1 teaspoon lemon juice
  • Pinch salt

How to Make Homemade Corn Syrup

Place sugar and water in a heavy saucepan over low heat and stir until sugar dissolves. 

Add lemon juice and salt. 

Make sure the heat isn’t too high. You don’t want the color to change. 

Continue to stir until mixture comes to a soft ball stage. This will take up to 20 minutes, depending on your heat source and pan. My candy thermometer broke so I had to depending on a cup of cold water, to which I added a few drips of the syrup. 

Remove from heat. 

Allow to come to room temperature. 

Store in an airtight container at room temperature. It should stay good for several weeks. 

Use in your favorite recipes as you would any store-bought, bottled corn syrup. 

That’s is, friends! Another Short and Sweet Recipe from Out of the Box Baking! 

DIY Light Corn Syrup Recipe from Out of the Box Baking

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

Recipes that Call for Corn Syrup

Now that you know how to make corn syrup from scratch, let’s look at some recipes that call for corn syrup. Here are some of my favorites:

Old-Fashioned Cornflake Candy: It’s creamy, it’s crunchy, it’s loaded with flavor. This delicious old-fashioned candy is easy to make and will make you feel like you’ve gone back in time to the good old days!

Homemade Cracker Jack: If you loved that delicious little rectangular box of Cracker Jacks as a kid, have I got a treat for you! With this easy recipe you can make your own homemade version any day of the week! 

The Ultimate Pecan Pie Cheesecake Bars: If you love a rich, luscious cheesecake bar, and you’re also a fan of pecan pie, have I got a treat for you! These delicious Pecan Pie Cheesecake bars are simple to make and offer you both worlds at once! 

Edible Sugar Glass: If you’re looking for a way to really jazz up your cakes or cupcakes, have I got a fun (and easy) recipe for you. These simple sugar shards will take your baking project to a new level! 

Caramel Pecan Pralines: If you love those chewy, rich pralines, the kind that leave your teeth feeling a bit sticky, you’re going to flip over this great recipe. You cook these pralines up in a heavy saucepan. There’s no baking involved!

See this recipe at  

Full Plate Thursday 

Weekend Potluck

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.  

DIY Light Corn Syrup

DIY Light Corn Syrup

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Ever wondered how to make your own corn syrup? It’s easy and comes together in minutes! Just follow the directions in this simple recipe from Out of the Box Baking.

Ingredients

  • 2 cups granulated sugar
  • 3/4 cup water
  • 1 teaspoon lemon juice
  • Pinch salt

Instructions

    Place sugar and water in a heavy saucepan over low heat and stir until sugar dissolves.

    Add lemon juice and salt.

    Make sure the heat isn’t too high. You don’t want the color to change.

    Continue to stir until mixture comes to a soft ball stage. This will take up to 20 minutes, depending on your heat source and pan. My candy thermometer broke so I had to depending on a cup of cold water, to which I added a few drips of the syrup.

    Remove from heat.

    Allow to come to room temperature.

    Store in an airtight container at room temperature. It should stay good for several weeks.

    Use in your favorite recipes as you would any store-bought, bottled corn syrup.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 50gFiber: 0gSugar: 50gProtein: 0g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Terry

Thursday 20th of June 2024

Hi Janice! I'm a bit confused, here. The recipe header says: Yield: 9. The Nutritional information says: Yield: 8; Serving Size:1. I'm sorry to say, but this means ABSOLUTELY nothing. What is the overall yield of the finished syrup, and what is a serving size? Thanks so much!

Terry

Thursday 4th of July 2024

@booksbyjanice, a belated "Thanks!", and Happy July 4th. I agree that quantity in cups, or even tablespoons would be more informative.

booksbyjanice

Wednesday 26th of June 2024

My apologies. The recipe card sometimes has a mind of its own with the calculations. I need to make this again to remind myself exactly how much it yields. It might be easier to list the outcome in cups or ounces instead of serving. I seem to recall it was just over a cup.

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