Non-GMO Replacement for High-Fructose Corn Syrup



We all try to cut GMOs out of our diets and eat as organically as possible. There were two ingredients that frustrated me: corn starch and corn syrup. Both used to be in my favorite recipes and didn’t seem to have a suitable substitute. Recently, Clabber Girl has come out with a Non-GMO cornstarch available in some stores.

Still, there remained that hated bottle of corn syrup that prevents crystallization in candies and makes other confections smoother. Finally, one of my very favorite authors, the wonderful Patricia Wells, in her new book of French cuisine My Master Recipes, has her recipe for Invert Sugar Syrup. I tried it, tweaked it just a little and yes, it works! Here it is.


• 2 ¼ cups cane sugar
• half a small lemon
• 1 cup filtered water


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