If you frequently bake at home, you know how crucial corn syrup is to several dishes.
It’s a typical component of many foods, including caramel, cookies, pies, fudge, cakes, and more.
Corn syrup is created by removing the glucose from corn and processing it into a syrup.
It’s a lump of inverted sugar, so making candy at home will not precisely crystallize it.
However, you may use many great alternatives if you don’t have any corn syrup.
Some of these substitutes for corn syrup are excellent all around, while others are best for baking but not for producing candy.
Some ingredients may only be substituted while preparing food, including food for cooking, baking, and sweets.
However, you may replace light corn syrup with other components and still achieve outstanding results.
We have created a list of some substitutes for corn syrup, including:
1. Agave Syrup
This sweetener is derived from the agave plant, a succulent indigenous to Mexico.
This plant’s name may seem familiar to you because it is used to manufacture tequila.
Agave syrup will have the lowest glycemic index rating of all corn syrup substitutes.
Its neutral flavor will help maintain the correct flavor character.
Aside from cooking, agave may also be used to sweeten porridge and replace maple syrup on pancakes.
A bit of agave sweetener may go a long way because it is around 1.5 times sweeter than sugar.
2. Honey
Honey is among the most widely used substitutes for corn syrup to create candies. Bees use blossom nectar to produce honey, a delicious, gooey substance.
Honey is used in baking and cooking, as well as spreading over bread or toast. It is comparable in sweetness and consistency to corn syrup.
It may be used to create brittle fudge, pralines, chocolate-covered fruits and nuts, caramel, fudge, and chocolate bars. Honey may also be used to glaze baked items like doughnuts and create marshmallows and fondant.
Unless you’re preparing caramel, most recipes that call for honey should have an equivalent amount of honey replaced for corn syrup. In that instance, you should use 2/3 cups of honey for every cup of corn syrup.
3. Sorghum Syrup
Sorghum syrup is quite sweet and has a similar viscosity to corn syrup. It tastes sweeter than sugar does!
In confectionery recipes, you may use it as a 1:1 substitute for corn syrup by using the same quantity of sorghum syrup instead of corn syrup.
The main negative is that sorghum syrup isn’t as easily accessible as corn syrup, so you might need to make an extra trip to buy it.
However, this is worth the extra work if you’re searching for something less processed than corn syrup to sweeten your sweets with.
4. Golden Syrup
Golden syrup can be used as a substitute for corn syrup to create candies. Because it is manufactured from sugarcane, it has the same sweet flavor as corn syrup and is quite thick, making it ideal for confectionery.
Golden syrup is one of the most often used substitutes for corn syrup because it doesn’t require significant changes to the recipe.
The only thing to be aware of is that, unlike most sugar, this one is manufactured from sugarcane rather than sugar beets.
Although it might not seem important, if you’re cooking with golden syrup and your other components are manufactured with beet sugar, they will respond differently because of their different molecular structures.
5. Molasses
Even though molasses is frequently used in baking and cooking, you might not have any in your cupboard.
Molasses is an excellent substitute for corn syrup because it has many of the same qualities. It has a pleasant flavor and works well in various dishes.
Molasses is a black, viscous syrup produced by sugar production. It is also nutrient-rich and might increase one’s consumption of several important vitamins and minerals, including manganese, copper, and magnesium.
Molasses can be substituted for dark corn syrup in an equivalent amount when preparing baked products, glazes, and sauces.
Mixing one part molasses with three parts light corn syrup can more accurately replicate dark corn syrup’s hue, flavor, and consistency.
6. Stevia
Stevia is a healthy sweetener made from the leaves of the stevia plant. It is devoid of calories, carbs, and sugar. Because it doesn’t raise blood sugar or insulin levels the way conventional sugar or corn syrup can, it may be a safe choice for people with diabetes.
Stevia may be used in some baked items that call for corn syrup, such as pecan pie, even if it is not always an appropriate substitute for corn syrup in recipes.
You’ll likely need stevia in substantially lower amounts because it is significantly sweeter than ordinary sugar or corn syrup.
However, several variables, such as the particular recipe, the kind of stevia you use, and if you combine stevia with other sweeteners, might affect how much stevia you should substitute for corn syrup.
Additionally, the natural sweetener stevia may help maintain normal blood sugar levels. In some baked dishes, like pecan pie, you may substitute it for corn syrup. However, the exact quantity needed will depend on the recipe.
7. Cane Syrup
This beloved Southern staple, known for its rich and complex flavor, can be used as a direct substitute for corn syrup in equal amounts.
Its taste is similar to molasses, adding a deep, caramel-like sweetness to your dishes.
However, it’s important to be aware that this alternative won’t prevent crystallization, making it unsuitable for candy-making recipes that require a smooth, crystalline-free texture.
Ideal for baking and cooking, this versatile ingredient enhances the flavor of a wide range of dishes, from pies and cakes to sauces and marinades.
8. Brown Rice Syrup
Most home chefs won’t have brown rice syrup on hand. Therefore it may be used as a substitute for corn syrup. But you should consider this if you’re seeking long-term substitutes for corn syrup, especially if you prefer a sugar-free alternative.
Brown rice syrup is a well-liked alternative to corn syrup in many recipes and a fantastic sweetener for controlling blood sugar. It resembles corn syrup in terms of consistency and quality.
It can be used to make confectionery since it even inhibits crystallization. But before you run out and use it in all your recipes, be aware that it tastes and looks very different from corn syrup.
Brown rice syrup’s flavor is rich and nutty, and it is less sweet than corn syrup.
