Camilla Saulsbury October 24, 2013 TWEET COMMENTS 4

Recipe: Crispy Kale Bars - Page 2


This multipurpose syrup can be used in place of any other syrup, but it also has the chemical structure that is needed to bind particular bars, especially those lacking other binders; honey, agave nectar, and maple syrup will not work in its place (if you have ever had a pan of homemade energy bars or granola bars result in crumbles, you know what I mean). The only (natural) alternatives are organic corn syrup and brown rice syrup. You should note that you will need to buy one piece of special equipment before you boil your first batch: a candy thermometer. Did you just start to panic? Please don’t! The candy thermometer simply clips to the pan and insures that your efforts turn out perfectly. They are inexpensive, too, and available at any kitchen supply store; I’ve even seen them at well-stocked grocery stores. After just one batch, you’ll have more than paid for the expense of the thermometer with your savings.


  • 1 cup water
  • 2 2/3 cups organic, granulated, light-colored natural cane sugar (evaporated cane juice)
  • 1/2 teaspoon cream of tartar or fresh lemon juice
  • 1/8 teaspoon fine sea salt


  • Candy thermometer that can clip to the side of the pan
  • Stainless steel or silicone spoon (do not use a wooden spoon)
  • Pastry Brush
  • Clean glass jars with lids (recycled jars are fine)

1. Set a small dish of water and the pastry brush directly beside the stove.
2. Combine the water, sugar, cream of tartar, and salt
in a medium, heavy-bottom saucepan and stir with the stainless steel or silicone spoon until blended. Clip the candy thermometer to the side of the pan and set the pan over high heat. Do not stir the sugar after this point.
3. As the sugar comes to a boil, dip the pastry brush in
the dish of water and brush down the sides of the pan to dissolve any sugar crystals that could cause the syrup to re- crystallize.
4. Bring the mixture to a full boil; you will no longer need to brush the sides of the pan. Continue boiling until the syrup just barely reaches a temperature of 240°F (it is preferable to be a few degrees under than a few degrees over). Immediately turn off the heat, remove the candy thermometer, and carefully move the pan to a cool spot on the stove or a cooling rack. Allow the syrup to sit undisturbed until it has cooled completely, at least an hour.
5. Carefully pour the cooled syrup into jars, seal with the lids, and store in the cupboard.


  • To make the cooled syrup easier to pour, remove the metal lid from the jar and then place in a saucepan of simmering water to warm the syrup until pourable (about 5 to 6 minutes). Alternatively, microwave the opened jar of syrup on High in 30-second intervals until pourable.
  • This recipe can be doubled.


  • This can be kept at room temperature for up to three months.


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