Make your own small-batch, artisanal high-fructose corn syrup

Today at Bon Appétit:

Mix 10 cups of Yellow Dent #2 corn extract with one drop sulfuric acid, one teaspoon Alpha-Amylase, one teaspoon Glucose-Amylase, and one teaspoon Xylose, strain through a cheesecloth, and heat. Then, once the slurry has reached 140 degrees, add Glucose Isomerase, bring to a boil, let cool, and enjoy!

Sound appetizing? That’s the recipe for small-batch, artisanal High-Fructose Corn Syrup that artist and designer Maya Weinstein, 32, came up with after months of research, recipe testing, and ingredient sourcing for her DIY HFCS kit, her thesis project for her M.F.A. in Design and Technology at Parsons The New School for Design.

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Author: Father Silouan Thompson

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