Charred corn syrup
A syrup that tastes of charred sweetcorn: the cobs and kernels blackened over a flame, simmered in water, strained and sweetened.
toasty · sweet corn · smoky
Knowing it
- Where to buy
- Made, not bought — from fresh sweetcorn in late summer, when it's sweetest.
- Worth knowing
- Char hard: raw corn makes a syrup that tastes of very little. Sweeten by weight, one part sugar to one of the corn liquid, and keep it in the fridge for a week or two.