Dark corn syrup is a popular ingredient in baking, but some people want to avoid it for health or dietary reasons. The good news is that there are several substitutes you can use in place of dark corn syrup.
Quick Answer
The best substitutes for dark corn syrup are:
- Molasses – Use 3/4 cup molasses for every 1 cup dark corn syrup. Molasses provides the same deep, rich flavor.
- Honey – Replace 1 cup dark corn syrup with 1 cup honey. Honey has a similar viscosity and sweetness.
- Maple syrup – Use 3/4 cup maple syrup for every 1 cup dark corn syrup. Maple syrup gives a delicious flavor.
- Brown rice syrup – Substitute 1 cup brown rice syrup for 1 cup dark corn syrup. Rice syrup mimics the thickness of corn syrup.
- Granulated white sugar plus water or cream – Mix 1 cup sugar with 1/4 cup water or cream to replace 1 cup dark corn syrup. This creates a simple sugar syrup.
Read on to learn more about each substitute and how to adjust recipes when using them in place of dark corn syrup.
What is Dark Corn Syrup?
Dark corn syrup is made from cornstarch that has been broken down into glucose syrup. It is a thick, sweet syrup that has a deep amber color and rich flavor.
Dark corn syrup contains no fructose, unlike high fructose corn syrup. It gets its color and flavor from added caramel color and a small amount of molasses.
It has a uniquely thick, viscous texture that makes it ideal for recipes where you want the sweetener to be slow moving and thick. For example, dark corn syrup is commonly used in pecan pie, fruit pie fillings, caramel, fudge, and candy recipes.
The deep flavor of dark corn syrup sets it apart from light corn syrup. While light corn syrup has a plain, sweet flavor, dark corn syrup provides caramel and molasses notes.
Molasses
Molasses makes an excellent replacement for dark corn syrup in recipes. It mimics both the texture and flavor of dark corn syrup well.
Use 3/4 cup molasses for every 1 cup of dark corn syrup called for. Molasses is a bit sweeter and stronger tasting than dark corn syrup, so you may wish to reduce the amount slightly if you don’t want an overly strong molasses flavor.
Molasses works especially well in gingerbread, spice cookies, baked beans, barbecue sauces, and any recipes where you want a robust dark flavor.
There are a few types of molasses to choose from:
- Light molasses – This has a mild, sweet flavor. It’s made from the first boiling of sugarcane juice.
- Dark molasses – This comes from the second boiling and has a deeper, more bittersweet taste.
- Blackstrap molasses – Coming from the third boiling, blackstrap molasses has a bold, slightly bitter flavor.
Dark molasses or blackstrap work best as substitutes for dark corn syrup.
Molasses Substitution Amounts:
| Dark corn syrup | Molasses |
|---|---|
| 1 cup | 3/4 cup |
| 1/2 cup | 6 tablespoons |
| 1/4 cup | 3 tablespoons |
Honey
Honey is an excellent one-to-one replacement for dark corn syrup. The flavors are somewhat different, but the texture and consistency are very close.
Substitute 1 cup honey for every 1 cup dark corn syrup. Be sure to use a mild flavored honey, like clover or wildflower honey. Stronger honeys like buckwheat can overpower other ingredients.
Honey works well in any recipe where you want a hint of floral flavor. It’s great in fruit pie fillings, sweet sauces and glazes, granola bars, honey cakes, and more.
Since honey is slightly thicker than dark corn syrup, you may need to thin it with a bit of water or lemon juice to reach the ideal consistency.
Honey Substitution Amounts:
| Dark corn syrup | Honey |
|---|---|
| 1 cup | 1 cup |
| 1/2 cup | 1/2 cup |
| 1/4 cup | 1/4 cup |
Maple Syrup
With its rich flavor and thick viscosity, maple syrup does a fine job replicating dark corn syrup.
Substitute 3/4 cup maple syrup for every 1 cup dark corn syrup. Maple syrup is sweeter than dark corn syrup, so you may wish to reduce the amount slightly in recipes where you don’t want an overly sweet flavor.
Maple syrup has a lower moisture content than corn syrup, so you may need to thin it out with a bit of water. Bring maple syrup to a boil with a tablespoon or two of water to reach a nice consistency.
Maple syrup shines in baking recipes like pecan pie, gingerbread, and maple nut pie where you really want that maple taste to come through.
Maple Syrup Substitution Amounts:
| Dark corn syrup | Maple syrup |
|---|---|
| 1 cup | 3/4 cup |
| 1/2 cup | 6 tablespoons |
| 1/4 cup | 3 tablespoons |
Brown Rice Syrup
Brown rice syrup is made by breaking down brown rice starch into maltose, a type of sugar. It has a mild, butterscotch-like flavor.
You can substitute brown rice syrup for dark corn syrup at a 1:1 ratio. The syrups have a very similar consistency and sweetness.
Brown rice syrup works well in nearly any recipe calling for dark corn syrup. It provides the same thickness and viscosity needed for candies, fruit pie fillings, caramel, and more. Its neutral flavor won’t interfere much with other ingredients.
One thing to note is that brown rice syrup doesn’t provide the same deep molasses notes as dark corn syrup. So if you want to mimic the dark color and flavor, try using a combination of brown rice syrup and molasses.
Brown Rice Syrup Substitution Amounts:
| Dark corn syrup | Brown rice syrup |
|---|---|
| 1 cup | 1 cup |
| 1/2 cup | 1/2 cup |
| 1/4 cup | 1/4 cup |
Granulated White Sugar
You can make a simple substitute for dark corn syrup by mixing granulated white sugar with water or cream to form a syrup.
Use 1 cup white sugar plus 1/4 cup water or cream for every 1 cup dark corn syrup.
Bring the mixture just to a boil, stirring often, so the sugar fully dissolves. Let cool before using in recipes.
This simple sugar syrup won’t provide the same distinct flavor notes as dark corn syrup. But it mimics the thickness and can work well in some recipes like caramels, brittles, and ice creams where you mainly want the texture.
You can add a small amount of molasses or maple extract to infuse more flavor.
Granulated Sugar Substitution Amounts:
| Dark corn syrup | Granulated sugar + water/cream |
|---|---|
| 1 cup | 1 cup sugar + 1/4 cup water/cream |
| 1/2 cup | 1/2 cup sugar + 2 tablespoons water/cream |
| 1/4 cup | 1/4 cup sugar + 1 tablespoon water/cream |
Other Substitutes
Here are a few other options that can work in some recipes calling for dark corn syrup:
- Golden syrup – This British syrup has a similar consistency to dark corn syrup. Use it 1:1.
- Agave nectar – Agave has a thinner consistency but can work well in some recipes. Use 2/3 cup agave for 1 cup dark corn syrup.
- Barley malt syrup – Substitute 1 cup barley malt syrup for 1 cup dark corn syrup. Reduce oven temperature by 25°F to prevent burning.
- Date syrup – Made from dates, this has a caramel-like flavor. Use 3/4 cup date syrup for 1 cup dark corn syrup.
- Fruit juice concentrates – These can mimic the texture of dark corn syrup. Grape and apple juice concentrate work best.
- Coconut syrup – This is made from reduced coconut sap. Substitute 1:1 for dark corn syrup.
How to Adjust Recipes When Substituting for Dark Corn Syrup
When using a substitute in place of dark corn syrup, you may need to tweak the recipe slightly:
- Reduce oven temperature – Some substitutes like honey and maple syrup can burn faster than corn syrup. Lower the oven temp by 25°F as a precaution.
- Adjust liquid – If the substitute is thinner than corn syrup, like agave, reduce other liquids in the recipe. If it’s thicker, like honey, add a bit more liquid.
- Soften crystallized honey – If using honey, heat it for easier mixing and to prevent crystallization.
- Add flavor – If using a neutral substitute like rice syrup, add a bit of molasses or maple extract for flavor.
- Let it cool – Heat sugar syrup substitutes to fully dissolve the sugar, then let them cool before using.
- Watch for burning – Boil sugar syrups over medium heat so they don’t burn on the bottom of the pan.
How Does Dark Corn Syrup Affect Texture and Flavor?
Dark corn syrup brings more to recipes than just sweetness – it also impacts texture and color.
The thick, viscous texture makes it useful for:
- Preventing crystallization – Corn syrup interferes with sugar crystal formation, making smooth candies and frostings.
- Adding moisture – Dark corn syrup helps retain moisture in baked goods.
- Providing body – The thickness gives body to caramel, fudge, and ice cream.
- Improving mouthfeel – It makes candy, caramel and more silky smooth.
Dark corn syrup also provides deep molasses-like flavors that enhance many recipes. It brings out spice flavors in gingerbread and pecan pie. And it gives caramel and candy a rich, bold taste.
When substituting, match the thickness and flavor intensity as closely as possible to get the best results.
FAQs
Is dark corn syrup the same as molasses?
No, dark corn syrup and molasses are different. Molasses is made from sugarcane juice while dark corn syrup is made from corn. However, they have some similarities in texture and flavor. Dark corn syrup contains a small amount of molasses to give it color and richness.
Is dark corn syrup necessary for recipes?
Dark corn syrup is not absolutely necessary for recipes. While it does have unique properties, you can substitute molasses, honey, or other syrups in its place. Your recipe may turn out slightly different than if using dark corn syrup, but it will still be tasty.
Is dark corn syrup unhealthy?
Like any sweetener, dark corn syrup should be consumed in moderation as part of an overall healthy diet. It has a high glycemic index, meaning it can spike blood sugar. Dark corn syrup contains no nutrients but does provide carbohydrate calories. Using substitutes like molasses and maple syrup provide trace minerals.
Does dark corn syrup go bad?
Properly stored, dark corn syrup has a very long shelf life and may last indefinitely. Keep it in a cool, dry place or the refrigerator after opening. If it develops an off smell, flavor, or appearance, it has likely gone bad and should be discarded.
The Bottom Line
With options like molasses, honey, maple syrup and more, you can easily substitute for dark corn syrup in recipes. Consider the thickness, sweetness, moisture, and flavor profile needed based on the recipe and use an appropriate alternative. Adjust oven temperatures, liquids, and flavorings as needed so your treats turn out delicious.