Looking for a low FODMAP sweetener to replace honey, agave, or corn syrup in your favourite recipe? Try this low FODMAP cane sugar syrup!
- 2 cups water
- 5.33 cups (2 lbs and 10 oz) granulated sugar
- 1 tsp cream of tartar
- pinch salt
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Add all of the ingredients to a 4-quart saucepan and stir until the sugar is evenly moist. Attach a candy thermometer to the side of your pan and turn your burner to high heat (don't touch the sugar after this point).
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As the sugar comes to a boil, put the lid on the pot for 2-3 minutes. This will help dissolve any sugar crystals on the sides of the pan. These can cause the sugar to re-crystalize later.
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Let the sugar boil until it reaches 240 degrees (soft ball temperature). You don't want to go over 240 degrees, so keep your eyes peeled. In fact, it's better to be a little under temperature than over!
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Once the syrup reaches 240 degrees, turn off the heat immediately and gently move the pot to a cool place. Let it rest here for at least one hour so it can cool down and do its magic. Once it's cooled, transfer it to air-tight storage containers for future use.
- Whenever the container is jostled around or opened, some of the sugar will re-crystalize. I normally store my cane sugar syrup in 1/2 cup mason jars because that's the amount I use most often.
- Cane sugar syrup can be stored for 2-3 months with no issues (I've stored it longer without any changes).