Best 5 Corn Cob Syrup Recipes
Corn cob syrup is a natural sweetener made from the sap of corn cobs. It has a mild, sweet flavor and a light amber color. It is used in a variety of recipes, including baked goods, candies, and beverages. Corn cob syrup is also a good source of energy and carbohydrates.
This article provides three recipes using corn cob syrup: Corn Cob Syrup Cookies, Corn Cob Syrup Pie, and Corn Cob Syrup Candy. The Corn Cob Syrup Cookies are a delicious and easy-to-make treat that is perfect for any occasion. The Corn Cob Syrup Pie is a classic dessert that is sure to please everyone. And the Corn Cob Syrup Candy is a sweet and sticky treat that is perfect for a quick snack.
All of the recipes in this article are easy to follow and use simple ingredients. They are also all delicious and sure to be a hit with your family and friends. So what are you waiting for? Give them a try today!
CORN COB SYRUP
From Nebraska Pioneer Cookbook by Kay Graber, c. 1974. I haven't made this yet, but will this summer when I have the corn cobs.
Provided by NELady
Categories Sauces
Time 2h5m
Yield 1 pint, 18-24 serving(s)
Number Of Ingredients 3
Steps:
- Cover one dozen large, clean corn cobs with water; boil one to two hours. Drain off the water and strain it (there should be 1 pint of it). Add two pounds of brown sugar to this and boil to desired thickness.
CORN COB MOLASSES
Make and share this Corn Cob Molasses recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 1h10m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Boil the corncobs about 45 minutes in 3 pints of water. Take out the cobs, strain, and add 1 pound of brown sugar. Boil this down until you get a nice syrup consistency.
- This makes a nice substitute for maple molasses. Enjoy!
Nutrition Facts : Calories 3181.6, Fat 11.7, SaturatedFat 1.8, Sodium 252.1, Carbohydrate 794.4, Fiber 42, Sugar 493.5, Protein 49.2
HOMEMADE CORN SYRUP SUBSTITUTE ( SIMPLE SYRUP )
Make and share this Homemade Corn Syrup Substitute ( Simple Syrup ) recipe from Food.com.
Provided by Roosie
Categories Low Protein
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large saucepan.
- Bring to a boil, stirring constantly.
- Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
- Uncover and simmer, stirring often, until it reaches the soft ball stage.
- Cool and store in a covered container at room temperature.
- Your syrup should keep for about 2 months.
- Makes about 2 cups.
JAMIE'S SWEET AND EASY CORN ON THE COB
My mother-in-law gave me this quick and easy recipe for the sweetest, tastiest corn cobs!
Provided by heatherjane
Categories Side Dish Vegetables Corn
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 21.5 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 7.1 g
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
Tips for Making Corn Cob Syrup
- Use fresh corn cobs. Fresh corn cobs will produce the best flavor and yield the most syrup.
- Remove the kernels from the cob. You can use a sharp knife or a corn cob stripper to remove the kernels from the cob.
- Simmer the corn cobs in water. Simmer the corn cobs in water for about 30 minutes, or until the cobs are soft.
- Strain the liquid. Strain the liquid from the corn cobs through a cheesecloth-lined colander.
- Boil the liquid. Boil the liquid until it thickens and turns a golden brown color.
- Let the syrup cool. Let the syrup cool completely before using it.
- Store the syrup in a jar. Store the syrup in a jar in the refrigerator for up to 2 weeks.
Conclusion
Corn cob syrup is a delicious and versatile sweetener that can be used in a variety of recipes. It is a great way to use up leftover corn cobs and it is also a healthier alternative to refined sugar. With just a few simple ingredients and a little bit of time, you can easily make your own corn cob syrup at home. Give it a try and see for yourself how delicious it is!
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