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What Is Corn Syrup and How to Substitute It?

Corn syrup is a thick, liquid sweetener derived from corn starch that consists primarily of glucose. While it is a standard pantry staple in the United States, it is often unfamiliar to cooks in other parts of the world where cane sugar products like golden syrup are more common.

If you have encountered a recipe calling for corn syrup but cannot find it at your local grocery store, understanding what it does and how to replicate its properties can save your dish.

What Is Corn Syrup and How to Substitute It?

Understanding Corn Syrup

As the name implies, corn syrup is a liquid derivative of corn starch. Unlike regular table sugar (sucrose), corn syrup is composed primarily of glucose. Manufacturers and bakers favor it because it does not crystallize as readily as sugar, making it an essential ingredient for smooth textures in specific treats.

It is also generally less expensive than cane sugar in the United States, though it is worth noting that it is not quite as sweet by volume.

Light vs. Dark Corn Syrup

When shopping for corn syrup in the US, you will typically find two distinct varieties available to consumers:

Light Corn Syrup: This version has been clarified to remove all color. It is essentially flavorless and is used when sweetness and texture are needed without altering the color or flavor profile of the dish.
Dark Corn Syrup: This variety includes added caramel color and molasses, giving it a deeper hue and a more robust flavor profile compared to the light version.

Common Culinary Uses

Because corn syrup inhibits the crystallization of sugar, it is frequently called for in recipes where a smooth, non-grainy texture is critical. You will often see it listed as an ingredient in:

Frostings and glazes
Homemade candies and caramels
Jams and jellies

How to Substitute Corn Syrup

If you live in a region like New Zealand where corn syrup is not a standard item, you might wonder if you can use golden syrup, treacle, or maple syrup instead. While these are liquid sweeteners, they are distinct from corn syrup. Golden syrup and treacle are derived from cane sugar, and maple syrup comes from maple trees.

However, you can create a functional substitute at home using standard pantry ingredients.

For a Light Corn Syrup substitute:

Combine 1 1/4 cups of sugar and 1/3 cup of water in a saucepan.
Boil the mixture together until it reaches a syrupy consistency.

For a Dark Corn Syrup substitute:

Use the sugar syrup recipe above.
Add a dash of dark treacle or unsulfured molasses to mimic the flavor and color of the dark variety.

FAQ

Is corn syrup the same thing as golden syrup?

No. Corn syrup is derived from corn starch (glucose), while golden syrup is an inverted sugar syrup made from sugar cane or sugar beets. While they have similar consistencies, they have different flavor profiles and chemical properties.

Why do candy recipes specifically ask for corn syrup?

Corn syrup is often used in candy making because it prevents sugar crystals from forming. This interferes with the crystallization process of regular sugar, ensuring the final product remains smooth rather than grainy.

Can I make a substitute for corn syrup if I don’t have any?

Yes. You can make a simple substitute by boiling 1 1/4 cups of sugar with 1/3 cup of water until it becomes syrupy. For a dark corn syrup substitute, simply add a small amount of molasses or treacle to this mixture.