Light corn syrup is a clear-colored syrup made by extracting sugars from cornstarch. It also often includes a little vanilla flavoring. You'll find it listed as an ingredient in recipes for candy, caramel popcorn, frosting, and sweet sauces. It doesn't crystallize like sugar so it can withstand high cooking temperatures.
If you don't have a bottle in the pantry, you might not need to run to the store. There are a number of light corn syrup substitutes that should work out just fine; which you choose will depend on you're making.
Which Corn Syrup Substitute Will Work Best in Your Recipe?
Corn syrup doesn't add flavor to a recipe—just sweetness—so sugar is definitely the best substitute in terms of flavor. By dissolving it in water, you're creating a concentrated simple syrup. This liquid form is a great substitute for pies (like pecan) and coated fruits. However, unlike corn syrup, sugar crystallizes at high temps, so it's not a good choice for candy recipes that you have to take past the softball stage (235 F).
Assuming your recipe can take the addition of maple flavoring, any maple-flavored syrup is a brilliant substitute in all situations. It's made from corn syrup, so really you're just substituting like for like when you go this route. Of course, this is not a solution if you're allergic to corn or trying to cut corn syrup from your diet.
Honey is a good stand-in in baked good recipes because it will retain the moisture. While the honey will add a bit of flavor, the difference will be subtle as long as youstick with light-colored honey.
Agave syrup (or agave nectar) has a fairly mild flavor, so it's another option to consider. It can be used in pies, sauces, and other dessert recipes, but won't work for candy making.
Light molasses is perhaps the substitute of last resort. It will give you the body you're after, but will also change the flavor of your recipe more than any of the other substitutes. Avoid using blackstrap molasses at all costs. It has a very distinct taste that is likely to overwhelm the other flavors in your recipe.
If you're making a candy that has to go to the hardball stage, corn syrup, brown rice syrup,or another glucose syrup really is the best way to go. Hard candies were made long before corn syrup existed, so consider consulting a vintage cookbook for techniques if you're determined to forgo corn syrup entirely.
Other Substitutes For Corn Syrup
If you haven't been able to find corn syrup locally, glucose syrup (also known as confectioner's glucose) or golden syrup can be used in its place. In fact, corn syrup is just a type of glucose syrup. It can also be made from potatoes, wheat, rice, and a few other things.
The best light corn syrup substitutes are golden syrup, brown rice syrup, golden or amber maple syrup, agave, tapioca syrup, simple syrup, and light honey.
Honey has a similar consistency as corn syrup, but it tends to be a bit sweeter. While it does make for a great swap in baked goods, it should not be used for candy making. Use a 1:1 swap for corn syrup, but do keep in mind that honey may impart a distinct flavor when using it as an alternative.
There are so many substitutes for maple syrup that can replicate the taste and texture of the real thing; honey, molasses, simple syrup, brown sugar syrup, brown rice syrup, corn syrup, golden syrup, coconut nectar, agave nectar, white sugar, brown sugar, or keto syrup alternatives.
To replace glucose syrup, we recommend using other naturally occurring syrups, like honey, maple syrup, and agave syrups. The textures and flavor profiles will give you a similar texture and mouthfeel to your final results.
The clear Karo corn syrup has been called "light" since the 1940s, before "light" became a popular description for reduced-calorie products. The term "light" in this case refers to the color, and not the number of calories. Many consumers refer to light corn syrup as "white" corn syrup.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
You can substitute an equal amount of honey for light corn syrup in many recipes. Like maple syrup, honey is not the best choice for making candies or caramel because it may crystallize. However, it is a good option for making frostings, baked goods, jams, and jellies. Be sure to opt for raw honey whenever possible.
Mix the cornstarch with the cold water; place in a saucepan and bring to a boil, stirring while cooking. When it becomes clear, add the sugar. Boil down until it is the thickness of prepared corn syrup. It will thicken some as it cools.
For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.
Maple syrup has a pretty specific flavor and it's a bit thinner in consistency than corn syrup, but you can still use an equal amount in most baked goods and sauces. At around 67 degrees Brix, it's slightly less sweet, but the rich flavor will carry it through, especially when subbing it in for dark corn syrup.
One teaspoon of granulated white sugar equals about 1.5 teaspoons of simple syrup. If your recipe calls for a teaspoon of simple syrup, you might want to drop in only about two-thirds of a teaspoon of the granulated variety. You can always add more sugar, but you can't take it back out.
Are Glucose and Honey Substitutes for Each Other? Glucose powder is not a good substitute for honey, but you could use glucose syrup at a 1:1 swap. Keep in mind glucose syrup is not as sweet, though, and lacks the complex depth of flavor, so it is best to swap with a light, mild variety of honey.
While corn syrup can accurately be called glucose syrup, not all glucose syrups are corn syrup — because they can be derived from other plant sources. Nutritionally, glucose and corn syrups are similar and offer very few health benefits. Neither contains a significant amount of vitamins or minerals ( 8 ).
Light corn syrup is corn syrup seasoned with vanilla flavor and salt. It is a nearly clear color. Dark corn syrup is a combination of corn syrup and refiner's syrup, caramel color and flavor, salt, and the preservative sodium benzoate. Its color is dark brown.
Recipes will typically call for one or the other, but Karo® Light and Dark Corn Syrups can be used interchangeably. The main difference is flavor—light corn syrup will yield a delicate flavor, and dark corn syrup has a more robust flavor and deeper color since it has molasses.
Light corn syrup is transparent in color and milder in flavor, whereas dark corn syrup has a rich caramel color and deeper flavor from the added molasses. You can find both in the baking aisle of the supermarket—Karo is a popular brand, but plenty of grocers (like Target and Walmart) produce house labels as well.
Hobby: Calligraphy, Rowing, Vacation, Geocaching, Web surfing, Electronics, Electronics
Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/Stocksy_txp92eaf94bHXl100_Medium_1069723-5a2956f7482c5200378a3ea0.jpg "6 Things You Can Use Instead of Light Corn Syrup (1)")
:max_bytes(150000):strip_icc()/light-corn-syrup-substitute-1388889-42abb23ed3684606b81e2ba66f1b0598.png "6 Things You Can Use Instead of Light Corn Syrup (2)")
