1 cup sugar (white sugar for light corn syrup, brown sugar for dark corn syrup)
1/4 cup nearly boiling hot water.
3-4 ears of corn or 2 cups frozen corn kernals
5 1/4 cups water (reduce this to 2 1/2 cups if leaving the corn out)
36 oz. of sugar
1 tablespoon vanilla extract
2 teaspoons salt
Stir together till sugar is dissolved.Let cool before using.
Slice or snap corn on the cob into smaller chunks.(I snapped mine into thirds. I cut part way through the cob till I hit
the center and then just snapped at the precut line.
Bring medium sized sauce pan with the water and corn to a boil.
Reduce heat to medium and let simmer 30 min. or until water is reduced by half.
Pull out your corn cobs from the pan, or using a large strainer spoon(you know the ones with the holes in it!)
strain out all of your corn from the pan.
Add sugar, salt and vanilla to the pan, stir until sugar is dissolved.
Using a candy thermometer cook to soft ball stage (235 Â°) stirring occasionally.
Remove from heat and let cool until ready to use.
Store in refrigerator (it will keep for a long time!, not sure how long though)
When ready to use, if you have a few sugar crystals, microwave it with just a little bit of water to gently melt those
sugar crystals before using.