Cut off the grains from six ears of fresh corn. (Use the grains for buttered corn.) Break the cobs into pieces and put them in a kettle with water to cover. Boil for 45 minutes. Remove the cobs; save and measure the water. Use 1/2 cup of this corn cob juice for each 2 cups of sugar.
Place in a smaller saucepan and boil down until it reaches the thickness of corn syrup. It will thicken some as it cools so be careful and don't overcook it. Stir only to dissolve sugar at start. Add vanilla (and powdered alum, if desired, to keep it from forming crystals). Stir to mix; strain through a thin soft cloth while it is hot. Makes 2 cups.
Note: This syrup has a smooth, delicate corn syrup flavor and should not crystalize. If you should cook it too much, thin with a little boiling water. The husks can be used in Arizona Tamale Pie.
