Corn syrup is a popular sweetener used in many recipes, but some people prefer to avoid it due to dietary restrictions or health concerns. The good news is that there are several suitable corn syrup substitutes available. This article will discuss what corn syrup is, why you may want to substitute it, and the best alternatives to use in recipes calling for corn syrup.
What is Corn Syrup?
Corn syrup is a glucose syrup made from cornstarch. It comes in a variety of formulations, including light and dark corn syrup. Light corn syrup is clarified to remove color and flavor, while dark corn syrup has added caramel color and flavor.
The main ingredients in corn syrup are glucose and maltose. It has a mild sweetness and thick, viscous texture. Corn syrup is commonly used as a thickener, sweetener, and humectant (moisture-retaining agent) in foods like candy, icings, jams, jellies, and more.
Reasons to Substitute Corn Syrup
There are a few reasons why you may want to avoid corn syrup and use a substitute in recipes:
- Dietary restrictions – Corn syrup contains gluten, so it must be avoided by people with celiac disease or gluten intolerance. It also contains corn, which some people prefer to avoid.
- Blood sugar concerns – Corn syrup has a high glycemic index, meaning it can raise blood sugar levels rapidly. People with diabetes or prediabetes may want to limit intake.
- Avoiding processed foods – Corn syrup is highly processed. Some people prefer to limit processed ingredients and sweeteners like corn syrup.
Fortunately, corn syrup can be replaced in most recipes with minimal changes. Substitutes provide a similar sweetness, texture, and moisture retention.
Best Substitutes for Corn Syrup
When choosing a corn syrup substitute, look for ingredients that mimic the sweetness, moisture retention, viscosity, and flavor. Here are the top recommended swaps:
1. Honey
Honey makes an excellent replacement for corn syrup in many recipes. It has a similar consistency and sweetness. Replace corn syrup measure for measure with honey. The only difference is that honey may impart a subtle floral flavor.
Honey works especially well in sauces, baked goods, salad dressings, marinades, and more. One drawback is that honey browns faster than corn syrup when heated. Therefore, it may not be ideal for light colored candy recipes.
2. Maple syrup
Maple syrup is another popular liquid sweetener that can often be used in place of corn syrup. It has a similar thick, viscous texture. Maple syrup tastes slightly sweeter than corn syrup, so you may want to use 25% less maple syrup than the amount of corn syrup called for.
Maple syrup works well in baking recipes, marinades, glazes, candies, and more. Like honey, maple syrup can darken faster than corn syrup when cooked, so take this into consideration.
3. Golden syrup
Golden syrup is a pale amber colored syrup made from evaporated cane sugar. It has a mild caramelized flavor and thick, smooth texture similar to corn syrup. Golden syrup can typically be substituted 1:1 for corn syrup.
This syrup is ideal for candy, caramel, baking, and dessert recipes. It does not brown or crystallize as quickly as honey or maple syrup when heated.
4. Brown rice syrup
Brown rice syrup is a gluten-free substitute made from boiled brown rice. It has a mild butterscotch flavor and smooth, thick texture. You can replace corn syrup with an equal amount of brown rice syrup in most recipes.
Rice syrup works well in baking, candy making, granola bars, and as a topping for ice cream or pancakes. It won’t crystallize when cooked like honey or maple syrup can.
5. Granulated white sugar
Regular granulated white sugar can also substitute for corn syrup in some instances. The texture is different, but it provides sweetness. Replace 1 cup corn syrup with 1 cup granulated sugar plus 1/4 cup water or other liquid in the recipe.
Sugar is a suitable swap for corn syrup in candies, frostings, fruit glazes, and biscuits. The texture may be slightly more crystalline than corn syrup.
6. Glucose syrup
Glucose syrup is the closest direct substitute for corn syrup. Also called confectioner’s glucose, it’s made by breaking down starch into glucose molecules. It mimics the sweetness, appearance, and texture of corn syrup.
Replace corn syrup measure for measure with glucose syrup. It works well in candies, ice cream, baked goods, jams, and sauces.
Tips for Substituting Corn Syrup
When swapping corn syrup for one of these alternatives, keep these tips in mind:
- Substitute equal amounts, except for maple syrup which is sweeter. Use 25% less maple syrup.
- Watch cooking temperature and times, as honey, maple syrup and golden syrup brown faster than corn syrup.
- Add a teaspoon of lemon juice or vinegar when subbing sugar to prevent crystallization.
- Corn syrup has a neutral flavor. Alternatives like honey and maple syrup will add flavor notes.
- In candies and frostings, swap only 1/2 the corn syrup for brown rice syrup, honey or maple syrup to prevent excessive sweetness.
How Does Corn Syrup Affect Baking?
Corn syrup affects baked goods in a few important ways. Here’s an overview of how it impacts recipes:
- Sweetens – Corn syrup is about 30% as sweet as sugar. It adds sweetness but allows you to use less sugar.
- Softens texture – The glucose in corn syrup helps retain moisture, preventing baked goods from drying out.
- Thickens – Corn syrup is viscous, which makes batter and dough thicker.
- Prevents crystallization – Corn syrup interferes with sugar crystal formation, keeping candies and frostings smooth.
- Enhances flavor – Small amounts of corn syrup bring out flavors like vanilla and chocolate in cookies and cakes.
- Improves browning – The sugars in corn syrup promote caramelization and browning during baking.
When removing corn syrup from a recipe, you may need to adjust levels of sugar, liquid, and other binding ingredients to achieve the proper consistency, sweetness, and moisture level.
Corn Syrup Substitute Conversion
Use the following substitutions in recipes that call for corn syrup:
| Corn syrup amount | Honey | Maple syrup | Golden syrup | Brown rice syrup | Granulated sugar + water |
|---|---|---|---|---|---|
| 1 cup | 1 cup | 3/4 cup | 1 cup | 1 cup | 1 cup + 1/4 cup |
| 1/2 cup | 1/2 cup | 6 tbsp | 1/2 cup | 1/2 cup | 1/2 cup + 2 tbsp |
| 1/3 cup | 1/3 cup | 1/4 cup | 1/3 cup | 1/3 cup | 1/3 cup + 1 tbsp |
| 1/4 cup | 1/4 cup | 3 tbsp | 1/4 cup | 1/4 cup | 1/4 cup + 1 tbsp |
| 2 tbsp | 2 tbsp | 1 1/2 tbsp | 2 tbsp | 2 tbsp | 2 tbsp |
| 1 tbsp | 1 tbsp | 2 tsp | 1 tbsp | 1 tbsp | 1 tbsp |
Frequently Asked Questions
Can I use molasses instead of corn syrup?
Yes, molasses can work as a corn syrup substitute in some recipes. Blackstrap molasses has a thick, viscous texture similar to dark corn syrup. Replace corn syrup measure for measure with molasses. However, molasses has a strong, bittersweet flavor that will come through in recipes. It’s best used in cookies, gingerbread, baked beans, barbeque sauces, and other foods compatible with its robust flavor.
Is agave nectar a good sub for corn syrup?
Agave nectar can be used to replace corn syrup, but a few adjustments will provide the best results. Agave nectar is much sweeter than corn syrup, so use only 3/4 cup agave for every 1 cup corn syrup. Also, agave has a thinner consistency, so consider adding a small amount of cornstarch or arrowroot to thicken it. Agave has a neutral flavor that works well in most recipes.
Can I make a corn syrup substitute at home?
It’s possible to make a DIY corn syrup substitute at home with just sugar and water. Combine 1 cup granulated sugar and 1/4 cup water in a saucepan. Bring to a boil, then let simmer for 3-5 minutes without stirring. Allow to cool completely before using as you would corn syrup. This provides the thick consistency needed for recipes.
Is corn syrup necessary for pecan pie? What can be substituted?
Corn syrup is traditionally used in pecan pie to help prevent the pecans from floating. But if you want to avoid it, brown rice syrup, golden syrup, or honey work well. They add thickness to help keep the pecans submerged in the filling. Dark molasses or maple syrup are also suitable substitutes here. Reduce maple syrup amount slightly since it’s sweeter than corn syrup.
What’s the difference between corn syrup and high fructose corn syrup (HFCS)?
While both made from corn starch, there are important differences between corn syrup and HFCS:
- HFCS is highly processed with enzymes to convert glucose into fructose, making it much sweeter.
- Corn syrup is 100% glucose. HFCS is typically 55% fructose and 45% glucose.
- HFCS was designed to replace table sugar (sucrose) as a sweetener. Corn syrup serves more functional purposes.
- Most health authorities consider HFCS less healthy than corn syrup due to higher fructose levels.
Conclusion
Corn syrup can be seamlessly replaced in most any recipe by substitutes like honey, maple syrup, golden syrup, brown rice syrup, or granulated sugar. Each provides a similar consistency and sweetness, with some minor flavor variations. When swapping corn syrup for one of these alternatives, you may need to adjust other ingredients slightly to achieve the ideal moisture, sweetness, and texture.
