Perfect Homemade Corn Syrup Substitute Recipe - Bold Baking Basics (2024)

FAQs

What is the best ingredient substitute for corn syrup? ›

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.

Corn syrup, 1 cup.

Substitute with 1 cup sugar plus 1/4 cup water.

Mix the cornstarch with the cold water; place in a saucepan and bring to a boil, stirring while cooking. When it becomes clear, add the sugar. Boil down until it is the thickness of prepared corn syrup. It will thicken some as it cools.

For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.

For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

Because corn syrup plays an important role in developing texture for many recipes, it's best not to leave it out. Instead of omitting it altogether, choose an alternative as a worthy swap.

Karo syrup is a popular brand of corn syrup, which is obtained from corn starch that is derived from maize. It is a concentrated solution of several sugars, such as glucose (dextrose), derived from corn starch. Because of various sugars, corn syrup has a naturally mild sweet taste.

No! Corn syrup is a sweet, thick syrup that is used as a sweetener. Corn starch is a powder, almost tasteless and certainly not sweet, that is used as a thickener, as are many other starches.

Corn syrup and honey are equal replacements (meaning you can substitute 1 cup honey for 1 cup corn syrup). But similar to sugar, honey won't prevent crystallization, so it's not the best choice for making caramel or candy. That said, it can work well in other recipes as long as you don't mind its distinct flavor.

What is thicker than corn syrup? ›

Keep in mind that golden syrup is thicker and sweeter than corn syrup.

Corn syrup is mostly glucose sugar and water whereas HFCS is 40% to 60% fructose and the rest glucose. As far as the sugars conserned HFCS and table sugar (sucrose) are pretty much the same thing. Glucose is sweet but fructose is much sweeter.

Cornstarch is a thickening agent that won't change the flavor of your syrup.

Place 110g (1/2 cup) of sugar in a medium saucepan and add 125ml (1/2 cup) water. Cook, stirring, over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer, without stirring, for 8-9 minutes or until mixture is golden.

Corn syrup keeps sugar from crystallizing, a.k.a. hard sugar lumps forming in your otherwise smooth syrup, which is why you'll often see it in homemade candy or caramel recipes. Whether you're making brittle or butterscotch, adding corn syrup along with the sugar results in smooth, never-grainy caramel.