Quick Answers
There are several ingredients that can be used as substitutes for corn syrup in recipes. Some of the most common corn syrup substitutes include:
– Honey – Has a similar consistency and sweetness as corn syrup. Use a 3/4 cup honey for every 1 cup corn syrup. Reduce liquids in the recipe by 2-4 tablespoons.
– Maple syrup – Has a thicker consistency and stronger flavor than corn syrup. Use 3/4 cup maple syrup for every 1 cup corn syrup. Reduce liquids by 3-4 tablespoons.
– Brown rice syrup – Made from brown rice, it’s gluten-free. Use 1 cup rice syrup for 1 cup corn syrup. Reduce liquids by 1/4 cup.
– Granulated white sugar – Use 1 1/4 cups sugar for every 1 cup corn syrup. Increase liquids by 2-4 tablespoons.
– Molasses – Imparts a robust, bittersweet flavor. Use 1 cup molasses for every 1 cup corn syrup. Reduce liquids by 2-4 tablespoons.
What is Corn Syrup?
Corn syrup is a thick, gooey sweetener made from cornstarch. It comes in light and dark varieties. Light corn syrup has a mild, sweet flavor while dark corn syrup has a more pronounced caramel flavor.
Corn syrup contains no nutritional value other than calories from carbohydrates. It’s about 100% glucose. This makes it an almost purely sweet option without other nutrients.
The main culinary purpose of corn syrup is sweetening and thickening. It has a gooey, viscous texture and inhibits crystallization in candies and frostings. This helps create a smooth, uniform texture.
Corn syrup is commonly used in:
– Candy – Fudge, caramel, taffy, and candy bars
– Ice cream and frozen yogurt
– Cakes, cookies, and frostings
– Glazes and sauces
– Beverages like soda, energy drinks, and mixers
It’s popularity stems from its ability to:
– Keep sugars from crystallizing in food
– Add bulk and texture
– Contribute sweetness without overpowering flavor
– Blend smoothly into liquids
However, there are reasons to avoid corn syrup. It offers empty calories without nutrients. It may also contain unhealthy manufacturing contaminants.
Why Substitute for Corn Syrup?
There are several reasons you may want to avoid corn syrup and use a substitute:
Avoid Highly Processed Ingredients
Corn syrup goes through extensive processing with enzymes and chemicals to derive it from corn. This makes it a highly processed food, stripped of any nutrients corn may provide.
Substitutes like honey, maple syrup, and fruit juices are less processed options.
Prevent Blood Sugar Spikes
The pure glucose in corn syrup causes rapid spikes in blood sugar. Substitutes like honey and fruit syrups contain fructose and glucose, which causes a slower glycemic response.
Use Natural Sweeteners
Honey, maple syrup, and molasses are natural sweeteners that are minimally processed. Corn syrup is manufactured in factories.
Avoid High Fructose Corn Syrup
High fructose corn syrup is a common ingredient in processed foods. It’s sweeter and cheaper than regular sugar but may have detrimental health effects.
Accommodate Allergies or Intolerances
Some people have corn allergies or react negatively to corn. Substitutes provide corn-free alternatives.
Seek Nutrients
Ingredients like honey, molasses, and brown rice syrup have trace amounts of vitamins and minerals. Corn syrup is purely empty calories.
How to Substitute for Corn Syrup
When replacing corn syrup, consider the quantity needed as well as the texture, flavor, and appearance corn syrup lends to the food.
Here are substitution tips for common corn syrup alternatives:
Honey
– Use 3/4 cup honey for every 1 cup corn syrup
– Reduce liquids in the recipe by 2-4 tablespoons to account for honey’s extra moisture
– Add 1/4 teaspoon baking soda for every cup of honey to neutralize acidity
– Honey is sweeter than corn syrup, so reduce sugar in the recipe
– Honey can change the flavor profile with its floral, tangy notes
Maple Syrup
– Use 3/4 cup maple syrup for every 1 cup corn syrup
– Reduce liquids by 3-4 tablespoons to account for thickness
– Maple syrup has a strong flavor. Cut back to 1/2 cup if overpowering
– Maple syrup isn’t as sweet as corn syrup. Increase sugar slightly to compensate
– The amber color of maple syrup can darken light batter or dough
Brown Rice Syrup
– Use 1 cup rice syrup for every 1 cup corn syrup
– Reduce liquids by 1/4 cup
– Rice syrup won’t alter flavor or color
– Contains less sweetness than corn syrup. Increase sugar or other sweetener
– Thinner than corn syrup. Allow extra cooking time for moisture to reduce
Granulated White Sugar
– Use 1 1/4 cups sugar for every 1 cup corn syrup
– Increase liquids in the recipe by 2-4 tablespoons
– Dissolve the sugar in the liquid called for in the recipe
– Sugar crystallizes easier than corn syrup. Use in candies with caution
– Sugar is sweeter than corn syrup. Reduce amounts of other sweeteners
Molasses
– Use 1 cup molasses for every 1 cup corn syrup
– Reduce liquids in recipe by 2-4 tablespoons
– Molasses has a very strong flavor. Start with 1/2 cup and adjust to taste
– Sugar may need to be increased to account for molasses bitterness
– Adds color and richness to recipes
Fruit Syrups
– Use a 1:1 substitution ratio
– Apple butter, pear butter, prune syrup, cranberry syrup, etc.
– Reduce liquids by 1-4 tablespoons, depending on thickness
– Imparts fruity flavors to recipes
– Adjust sugar to account for syrup’s sweetness
Barley Malt Syrup
– Half as sweet as corn syrup. Use 2 cups barley malt for 1 cup corn syrup
– Reduce liquids by 1/4 cup
– Adds a distinctive, earthy flavor
– Won’t cause crystallization
– Contains gluten unlike corn syrup
How Do Corn Syrup Substitutes Measure Up?
Sweetness
Corn syrup is moderately sweet. Honey, maple syrup, and fruit syrups are sweeter. Brown rice syrup and barley malt syrup are less sweet. White sugar has equivalent sweetness.
Flavor
Corn syrup has a mild flavor. Honey, maple syrup, molasses and fruit syrups have bolder, distinctive flavors. Brown rice syrup and barley malt syrup contribute earthy, malty flavors. White sugar has no flavor.
Texture
Corn syrup is thick and gooey. Honey and maple syrup are thinner, while molasses is thicker and more viscous. Brown rice syrup is the closest match for corn syrup’s texture.
Appearance
Light corn syrup is colorless. Dark corn syrup is tan to brown. Substitutes like honey, maple syrup and molasses add color. Brown rice syrup and barley malt syrup look similar to corn syrup.
Shelf Stability
Unopened corn syrup keeps several years. Once opened, it lasts 6-12 months. Honey and molasses also keep years unopened. Maple syrup, fruit syrups and brown rice syrup have shorter shelf lives of 1-2 years.
How to Make Your Own Corn Syrup Substitute
It’s possible to make a homemade corn syrup substitute using common pantry ingredients:
Simple Sugar Syrup
– 1 cup white sugar
– 1/4 cup warm water
– 1/8 teaspoon cream of tartar or lemon juice
Heat water until just simmering. Add sugar and stir until fully dissolved. Remove from heat. Add cream of tartar or lemon juice. Cool before using.
Brown Sugar Syrup
– 1 cup packed brown sugar
– 1/4 cup water
– 1-2 tablespoons honey or maple syrup
Heat water to a simmer. Add brown sugar and stir until dissolved. Remove from heat. Mix in honey or maple syrup. Cool before using.
Coconut Sugar Syrup
– 1 cup coconut sugar
– 1/2 cup water
– 1 tablespoon honey
Bring water to a boil. Add coconut sugar and whisk until dissolved. Remove from heat. Whisk in honey. Let cool completely before using.
Fruit and Herb Syrup
– 1 cup chopped fruit like berries, apples, pineapple
– 1 cup water
– Herbs like basil, rosemary, lavender (optional)
– 1/4 cup honey or sugar
Simmer fruit and water for 10 minutes. Strain out solids and stir in honey or sugar. Cool before using.
These DIY corn syrup substitutes work well in recipes like glazes, candy making, sweetening beverages, and more. Adjust ingredients to reach desired sweetness and flavor.
Which is the Best Alternative to Corn Syrup?
The best corn syrup substitute depends on the recipe requirements and your personal preferences.
Honey
Honey is an excellent all-purpose alternative with its mildly floral sweetness, smooth texture, and moisture. Use in cakes, cookies, candy, glazes, dressings, and beverages.
Maple syrup
Maple syrup works well in baked goods, oatmeal, glazes for meat, candy, and ice cream. Its caramelized flavor is delicious but can be overpowering.
Brown rice syrup
With its mild taste and neutral color, brown rice syrup seamlessly replaces corn syrup in virtually any recipe. It has an exceptionally similar texture and viscosity.
Granulated white sugar
White sugar is a universal corn syrup swap-in. It dissolves easily into any recipe. Take care crystallization doesn’t occur.
Molasses
For richly-flavored desserts, cookies, and barbecue sauces, molasses provides bold complexity. Reduce amount used due to its intense taste.
Fruit syrups
Made from concentrated fruit juice, these provide great flavor in applications like smoothies, cocktails, glazes, sorbet, and more.
Barley malt syrup
With its mellow maltiness, barley malt syrup mimics corn syrup’s mild flavor. Use in baked goods, candy, ice cream, and meat glazes.
Tips for Replacing Corn Syrup
– Start with a smaller amount of any new ingredient and adjust to taste preferences
– Reduce liquids slightly to account for thinner or thicker consistencies
– Allow extra cooking time for moisture reduction if needed
– Add a pinch of baking soda to neutralize acidity in honey
– Increase sugar if substitute is less sweet than corn syrup
– Watch for crystallization without corn syrup’s structure
– Store leftovers in airtight containers in the refrigerator
– Enjoy the new flavors and textures your corn syrup substitute brings!
Recipes Using Corn Syrup Substitutes
Here are sample recipes that demonstrate substituting for corn syrup:
Pecan Pie with Maple Syrup
Crust:
1 1/2 cups flour
1/2 tsp salt
1/2 cup butter, chilled and cubed
3-4 Tbsp ice water
Filling:
3 eggs, beaten
3/4 cup maple syrup
1/4 cup brown sugar
1/4 cup butter, melted
1 1/2 cups pecan halves
1 tsp vanilla
1/4 tsp salt
Directions:
1. Preheat oven to 375°F.
2. In a food processor, pulse together the flour and salt. Add butter and pulse until pea-sized pieces form. Add water 1 Tbsp at a time until dough forms.
3. Press dough into a 9-inch pie pan. Bake crust for 15 minutes until set.
4. In a bowl, whisk together eggs, maple syrup, brown sugar, melted butter, pecans, vanilla and salt. Pour into prepared crust.
5. Bake for 40-50 minutes until center is set. Cool before slicing.
Gingerbread Cookies with Molasses
Wet ingredients:
3/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup molasses
1 egg
Dry ingredients:
2 1/4 cups flour
2 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
1/2 tsp cloves
1/2 tsp salt
Directions:
1. Preheat oven to 375°F. Line two baking sheets with parchment.
2. Using a mixer, cream together butter and sugar until fluffy. Beat in molasses and egg.
3. In a separate bowl, whisk together dry ingredients.
4. Gradually mix dry ingredients into wet until a dough forms.
5. Roll dough into 1-inch balls and place 2 inches apart onto prepared baking sheets.
6. Bake for 8-10 minutes until set.
Caramel Sauce with Brown Rice Syrup
Ingredients:
1/2 cup brown rice syrup
1/2 cup brown sugar
6 Tbsp butter
1/2 cup heavy cream
1/4 tsp sea salt
Directions:
1. In a saucepan over medium heat, combine the rice syrup, brown sugar, and butter. Stir constantly until melted and smooth.
2. Allow to bubble for 2-3 minutes, continuing to stir.
3. Remove from heat and slowly whisk in heavy cream and salt until fully blended.
4. Return to heat and simmer for 2-3 more minutes until thickened.
5. Remove from heat and allow to cool and thicken further.
6. Transfer to an airtight container and store refrigerated.
Conclusion
There are many easy, healthy, and delicious alternatives to corn syrup. Honey, maple syrup, and fruit syrups provide different flavor profiles. Molasses and brown rice syrup mimic corn syrup’s neutral taste. White sugar can be substituted in equal amounts. Consider the texture, sweetness level, appearance, and taste each substitute will bring to find your perfect match. With options like these, homemade recipes can skip corn syrup without sacrificing quality or taste.