How do I Extract Syrup From Corn Cobs?

The entire ear of corn can be of use in one way or another.

Corn has long been used for cooking, but the use of corn in cooking goes far beyond the simple dinnertime side dish. From fuel to cooking oils and syrups, corn can be used to prepare almost every dish. Red corn is ideal for making corn syrup, but a yellow corn works well also. Making corn syrup means making use of the part of the ear that's typically discarded--the cob.

Things You'll Need

• Knife
• 12 ears of corn, red or yellow
• 2 cups sugar
• Water
• 12-quart saucepan
• Stove
• Strainer
• 1-quart empty bottle with a cap

Instructions

1. Strip the kernels from the corn cobs with a sharp knife.

2. Break each of the cobs in half and place them in a deep saucepan. Add enough water to cover all the cobs.

3. Place the pan on the stove and bring the water to a vigorous boil. Reduce the heat and simmer the cobs for one hour.

4. Remove the pan from the heat and carefully take the corncob sections out of the water. Discard the cobs and strain the liquid into a bowl. You should have at least four cups of liquid in the bowl after straining. If the measure is short, add enough water so that there is one full quart (four cups). Return the liquid to the pan and add two cups of sugar.

5. Return the liquid to the pan and add two cups of sugar. Slowly reheat the liquid at medium temperature, stirring continually. Note: The medium temperature settings for range cooking vary greatly depending on the brand and model of the stove in use. If you have a knob-style stove, set the temperature at "medium," or "5" if the numbers range from 1 to 10. If you have a push-button stove, use the median setting for your particular brand of stove. The mixture will gradually thicken. Once it reaches a consistency similar to maple syrup, remove the mixture from the heat and let it cool. Store in a clean, tightly capped bottle.

Tips & Warnings

• Add some extra ingredients to spice up the flavor. A half a stick of butter added while stirring in the sugar will give the syrup a light buttery taste. A dash of vanilla, orange or black walnut extract will also give the syrup an extra boost.

References

• O Chef: How to Make Corn Syrup
• Made How: How Corn Syrup is Made