When making hard candy at home, corn syrup is a common ingredient used to prevent crystallization and give the candy a smooth texture. However, corn syrup can be difficult to find or expensive to purchase for some. Thankfully, there are several alternatives to corn syrup that can be used when making hard candy recipes.
Why Do You Need Corn Syrup in Hard Candy?
First, it’s helpful to understand why corn syrup is used in hard candy recipes in the first place. The main functions of corn syrup are:
- To prevent crystallization – Corn syrup interferes with the formation of sugar crystals, ensuring the candy stays smooth and glassy.
- To control sweetness – Corn syrup is less sweet than regular granulated sugar, so it helps balance the sweetness.
- To improve texture – Corn syrup makes the candy more pliable and less likely to seize up and become grainy.
Any substitute for corn syrup will need to perform most of these functions. Fortunately, there are several options to choose from.
Honey
Honey is an excellent substitute for corn syrup in hard candy recipes. Like corn syrup, honey has high fructose content which prevents crystallization. Honey also contains glucose which can help restrict sugar crystallization.
When substituting honey for corn syrup, use 3/4 cup honey for every 1 cup corn syrup. Since honey is sweeter than corn syrup, you may also need to slightly reduce the amount of regular sugar in the recipe.
One downside to honey is that it can sometimes provide a slight honey flavor. To prevent this, choose a mild flavored honey like clover or orange blossom.
Maple Syrup
Maple syrup is another good choice as a corn syrup substitute. Maple syrup is mostly made up of sucrose, so it will inhibit sugar crystallization in hard candy. It also contains some glucose and fructose which can further prevent crystallization.
Use a 1:1 ratio when substituting maple syrup for corn syrup. However, reduce the total sugar in the recipe by about 1/4 cup for every cup of maple syrup. This helps account for the increased sweetness from the maple syrup.
One thing to note is that maple syrup will provide a distinct maple flavor to the candy. This may be desirable for certain recipes, but not ideal if you want a neutral flavor.
Light Corn Syrup
In a pinch, you can substitute light corn syrup for regular dark corn syrup. While dark corn syrup has more flavor, light corn syrup will still prevent crystallization in your candy recipe.
Light and dark corn syrup can be swapped 1:1 in candy recipes. However, since light corn syrup is slightly sweeter, you may want to reduce the total sugar slightly to compensate.
Golden Syrup
Popular in the UK, golden syrup is a light treacle syrup that can be used in place of corn syrup. It has a similar sweetness and viscosity as corn syrup which makes it an easy 1:1 substitution.
The main drawback to golden syrup is that it can be difficult to find depending on where you live. But if you can get your hands on it, golden syrup makes an excellent corn syrup alternative in hard candy.
Inverted Sugar Syrup
Inverted sugar syrup is made by heating a sugar syrup mixture until it breaks down into its component simple sugars, glucose and fructose. This process “inverts” the sucrose into a mixture of fructose and glucose.
Since inverted sugar syrup contains glucose, it helps prevent crystallization in hard candies. You can substitute inverted sugar syrup for corn syrup using a 1:1 ratio.
To make your own inverted sugar syrup at home:
- Combine 2 cups white sugar with 1 cup water in a saucepan.
- Heat the mixture, stirring frequently, until it reaches 240°F on a candy thermometer.
- Remove from heat and let cool completely before using as you would corn syrup.
Glucose Syrup
Glucose syrup is a purified starch syrup made from the hydrolysis of starch. It is mostly pure glucose, which makes it excellent at inhibiting crystallization in candies.
You can find glucose syrup at some specialty baking stores. Use a 1:1 substitution ratio to replace corn syrup.
One thing to note is that glucose syrup is less sweet than corn syrup. So you may need to increase the sugar slightly in your candy recipe when using glucose syrup.
Brown Rice Syrup
Brown rice syrup contains maltose, a type of sugar that helps prevent crystallization. It can be used as a substitute for corn syrup in a 1:1 ratio.
However, brown rice syrup has a more pronounced flavor than plain corn syrup. It provides a malty, caramel-like taste that may overpower some candy recipes. But it can work well in certain hard candies where you want a malted flavor note.
Agave Nectar
Agave nectar is derived from the agave plant and contains high amounts of fructose, similarly to corn syrup. It can be substituted for corn syrup using a 1:1 ratio.
However, agave nectar is much sweeter than corn syrup. So when using it, you’ll need to reduce the regular granulated sugar in the recipe by about 1/4 cup for every cup of agave nectar.
Also keep in mind that agave can sometimes provide a slight floral, vanilla-like flavor. This may or may not be desirable for your particular candy recipe.
Molasses
Blackstrap molasses can work in place of corn syrup in candy recipes, since it contains forms of sugar that help prevent crystallization. Use an equal amount of molasses in place of corn syrup.
However, molasses has a very strong, bittersweet flavor. It will significantly alter the taste of the finished candy. Molasses works best in recipes where its bold flavor is desirable, like gingersnaps or licorice candy.
Summary of Corn Syrup Substitutes for Hard Candy:
| Substitute | Ratio | Notes |
|---|---|---|
| Honey | 3/4 cup honey per 1 cup corn syrup | May impart honey flavor |
| Maple syrup | 1:1 | Provides maple flavor |
| Light corn syrup | 1:1 | Slightly sweeter than dark corn syrup |
| Golden syrup | 1:1 | May be hard to find |
| Inverted sugar syrup | 1:1 | Make your own by heating sugar |
| Glucose syrup | 1:1 | Less sweet than corn syrup |
| Brown rice syrup | 1:1 | Provides malted flavor |
| Agave nectar | 1:1 | Reduce sugar in recipe |
| Molasses | 1:1 | Very strong flavor |
Tips for Substituting Corn Syrup in Candy Recipes
When substituting for corn syrup in your hard candy recipe, keep these tips in mind:
- Reduce sugar slightly – Many corn syrup alternatives are sweeter, so reduce the granulated sugar by about 1/4 cup per cup of substitute.
- Watch temperatures carefully – The different properties of the substitutes may cause slight changes in cooking temperatures.
- Prevent crystallization – Agitate the pot constantly as the candy cooks to discourage crystallization.
- Consider flavor – Some substitutes like honey and maple syrup will add their own flavors.
- Cool completely – Let the candy cool completely before handling or adding other ingredients to prevent seizing.
You may need to experiment with the substitute to get the perfect texture and flavor. But with a few adjustments, many ingredients can fill in for corn syrup when making hard candies.
Frequently Asked Questions
Why is corn syrup used in hard candies?
Corn syrup is used in hard candies because it prevents crystallization and gives the candy a smooth, glass-like texture. It interferes with crystal formation thanks to its high fructose content.
What’s the best substitution for corn syrup in hard candy?
The best substitute for corn syrup really depends on what factors are most important to you. Honey provides the most similar crystallization-prevention properties. Maple syrup or agave work well too. Light corn syrup is the easiest 1:1 swap. Inverted sugar syrup is a homemade option.
Can I make hard candy without corn syrup?
Yes, you can make hard candy without corn syrup by using one of the substitute ingredients mentioned above. You’ll need to use something with fructose, glucose, and/or maltose to help control crystallization. Honey, maple syrup, and inverted sugar syrup are good options.
Do I have to use a substitute, or can I just make hard candy with sugar?
You can try to make hard candy with just sugar. However, it is very difficult to achieve the right smooth, glassy texture this way. The candy is much more likely to crystallize and seize up into a sugary mass. For best results, use some type of corn syrup substitute.
What consistency should hard candy have?
Good hard candy should have a firm, brittle texture that fractures or shatters when you bite into it. It should be smooth and glossy, without any graininess or crystallization. Hard candy shouldn’t be sticky, chewy, or soft – it should truly be “hard.”
Conclusion
When making your own hard candy at home, don’t let a lack of corn syrup stop you. With a simple substitution, you can still achieve delicious homemade candy. Honey, maple syrup, and inverted sugar syrup are just a few of the handy alternatives for corn syrup. With a bit of experimenting to get the proportions just right, you can make perfect hard candy using the corn syrup substitute that suits your taste and budget.
