What Is Corn Syrup? Uses and Substitutes for Corn Syrup

Corn syrup is a viscous, sweet syrup made from the naturally occurring sugars in corn. There are two main varieties of corn syrup: light and dark. Light corn syrup is transparent, often vanilla-flavored, and milder in sweetness, while dark corn syrup features molasses, resulting in a deeper, richer sweetness and caramel coloring.

The light corn syrup that grocery stores sell differs from the high-fructose corn syrup (HFCS) that many processed foods contain in one crucial way: Refinement. During high-fructose corn syrup’s refining process, enzymes convert most of the glucose molecules in regular corn syrup to fructose (naturally occurring sugar in fruits and plant foods). This high-fructose content presents a much more potent sweetness than corn syrup or sucrose (table sugar) and more adverse health effects when consumed in large amounts.

Regular corn syrup is the result of a relatively simple process. Here’s a step-by-step guide to making corn syrup:

• Combine cornstarch and water: Corn syrup production begins when producers mix cornstarch (derived from the endosperm of corn kernels) with water.
• Then, introduce enzymes: Corn syrup results from amylase enzyme activity, which initiates hydrolysis, or the conversion of starch into sugars. This succession of enzyme exposure first breaks the cornstarch down into polymers called oligosaccharides and then, with the introduction of glucoamylase, into glucose molecules. The longer producers allow this process to continue, the sweeter and more viscous the resulting syrup becomes.
• Mix in added sugars or flavorings: At this step, producers will add flavorings to the syrup. Light corn syrups often include vanilla or salt for flavor. For dark corn syrup, molasses provides flavor and color.

Bakers, confectioners, and large-scale manufacturers use commercial corn syrup in baked goods, condiments like jams and jellies, and candy making. The syrup ensures a smooth texture in sugar pies, pecan pie (or pecan tassies), chess pies, homemade ice creams, and sorbets by preventing the formation of sugar crystals.

High-fructose corn syrup appears in various food products, including desserts, soft drinks, fruit juices, yogurts, bread, and cereals. In some cases, producers use the syrup as a humectant—an ingredient that acts as a preservative by retaining moisture and preventing certain foods from drying out.

There are a few easy-to-find substitutes for corn syrup unless certain kinds of candy making are on the agenda: Many sweeteners lack sufficiently long chains of glucose that inhibit sucrose molecules from forming as effectively as corn syrup. You can use most of the following sugar substitutes in a one-to-one ratio:

1. 1. Agave syrup: Agave syrup, or agave nectar, comes from the sap of mature agave succulents. It has a thinner consistency than cane syrup and a flavor closer to mild honey.
2. 2. Cane syrup: Cane syrup consists of sugar cane juice boiled down into a thick syrup. This precursor to cane sugar crystals often garners comparisons to molasses but has a lighter, milder flavor and no sulfur.
3. 3. Golden syrup: Also known as light treacle, golden syrup consists of sugar, water, and citric acid. It has a thick, gooey consistency, similar to molasses.
4. 4. Glucose syrup: Corn syrup is a type of glucose syrup, but the category also includes syrups made from starches other than corn, like whole grains, potatoes, or rice. Brown rice syrup is an example of a popular glucose syrup and the best substitute for candy recipes.
5. 5. Maple syrup: Maple syrup isn’t just for drizzling over pancakes: In some cases, it’s a useful stand-in for corn syrup, especially in ice creams or pies, where it adds depth and flavors like toffee, caramel, and pure vanilla.
6. 6. Sugar syrup: You can use sugar syrup, or simple syrup, in place of corn syrup in some instances. To make simple syrup, combine equal amounts of granulated sugar and hot water in a saucepan. Bring to a boil until the solids dissolve; then, remove it from the heat and allow it to cool. To evoke the flavor of dark corn syrup, use brown sugar.

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