Corn Syrup

Corn Syrup– Is a liquid sugar that is made from the starch of corn. Corn syrup is an alternative sweetener and in the United States, high cane sugar prices determined the switch to domestically produced corn syrup and high-fructose corn syrup as a less expensive alternative often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks to help control cost.
As for the baking application, corn syrup  is used in most recipes to prevent crystalization, as corn syrup acts as interfering agent.

Honey, agave, and the like, don’t have the same properties.

Glucose is a great (actually BETTER) substitute to use than corn syrup

High-fructose corn syrup goes through an additional process to make it sweeter than standard corn syrup.
Corn Syrup- 1 cup (240 ml)

Glucose: Contains 15-19% water and is an invert sugar…it is manufactured in syrup form in varying concentrations…glucose with suitable concentration for baking is thicker than corn syrup.

Corn Syrup: Contains 24% water….is made from glucose with fructose added to prevent crystallization…the major difference between glucose and corn syrup is the water content, if some of the water in the corn syrup is evaporated it can be used interchangeably.

Substitute recipe for corn syrup
Yield: almost 2 cups
2 cups sugar
3/4 cup water
1/4 tsp. cream of tartar
dash of salt

For dark corn syrup add 1/4 cup molasses to the above recipe.

Combine all ingredients in a heavy, large pan.
Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes which will create steam to get the sugar crystals off the sides of the pan.
Uncover and cook until it reaches soft ball stage, which is 235 degrees F on a candy thermometer.
Stir often.
Cool syrup in the jar you will store it in, but DO NOT PUT THE LID ON UNTIL IT HAS COOLED!
It will keep for about 2 months but be sure to use a CLEAN jar so no contamination will create problems for you.
I had a speck of “something” in my jar apparently and it turned moldy in about a week!


As it cools you will find it is thicker than corn syrup and it is not a true invert sugar so it may not prevent crystallization if used in candy making.   Also this does tend to crystallize easy so it should be handled gently and with clean tools. 

You may have to simply rewarm the jar in the microwave or in a pot of boiling water to get it to a pourable consistency when you are ready to use it in your recipe.

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  1. Hi Gretchen,

    Thank you so much for the ingredients.

    Quick Q: Most of the recipes calls for Light corn syrup, I bought the regular Corn Syrup because it was on the sale 🙂 . Can I use the regular corn syrup instead of light corn syrup?
    1: 1 ratio?

    or should I use the less quantity of Reg corn syrup to substitute light corn syrup?

    Thank you!!!

  2. I have a recipe for praline sauce that calls for 2 Tbsp. corn syrup (light) – the corn syrup makes this sauce thick and creamy. I no longer want to use anything corn –
    I have tried organic maple syrup, organic cane syrup, raw honey – none of these work to make my sauce thick and creamy! Can you help modify my recipe?
    1 cup butter, 1 cup organic brown sugar, 2Tbsp. light corn syrup, 1/2 tsp cinnamon, 1/2 tsp. nutmeg, 1/2 cup pecans.
    Thanks for your help!!!

    1. HI there, sometimes it is really difficult to get around using something else for items like corn syrup. If you prefer to use glucose syrup though that will be a good sub (however be sure the glucose is not just being sold as corn syrup under a different name! this happened to me once I was soooo mad!)
      Starches used to make glucose syrup include potato, wheat, rice and corn.

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