Corn syrup… it’s certainly not the most common ingredient in the kitchen, which might mean you don’t have any on hand. Most of us are more familiar with simply using sugar or perhaps honey in our recipes. So, coming across corn syrup in a recipe book might be confusing and have you immediately considering what you can use instead.
There are plenty of substitutes for corn syrup you can use, including maple syrup, honey, agave syrup, brown rice syrup, and even just sugar and water. But, don’t go reaching for one of those just yet.
As you’ll see, corn syrup plays some interesting roles in your recipes. It’s especially important for candy making, as it provides sweetness while preventing sugar crystals from forming. Doing so helps to keep caramel, fudge, and other treats smooth.
Also, because sugar crystals are minimal, corn syrup helps create smooth shiny glazes and chewy cookies. Some of the substitutes on this list have a similar effect, while others will only provide you with sweetness. You’ll need to find the best ingredient for your situation.
Substitutes For Corn Syrup
Maple Syrup
Maple syrup has the advantage of being a common ingredient, one you might already have in your cupboard. It’s also an easy substitute, as you can use it as a 1:1 replacement.
There is a limitation though – the flavor. Corn syrup has little flavor and color, while maple syrup is distinct in both areas. So, using maple syrup instead will change the taste of your recipe.
Because of the flavor change, maple syrup is best used in recipes with warm flavors, particularly those that feature cinnamon or apple.
Maple syrup will crystalize, so this isn’t a viable substitution if you’re making candy. But for baking, it could be perfect, especially as the flavor should complement so many baked goods.
Simple Syrup
This ingredient is as simple as the name suggests – just sugar dissolved in water. The most famous version uses a 1:1 ratio of sugar to water. This is often used to add sweetness to cocktails.
However, the 1:1 version doesn’t have enough sweetness or the right texture for your baking. It’s much better to go with a 3:1 or even 4:1 ratio of sugar to water.
Like corn syrup, this substitution provides sweetness without extra flavor. It’s also the most convenient option, as you probably have a bag of sugar in the cupboard already. Of course, the sugar will recrystallize, so this approach is best used for baking, not candy making.
Molasses
Molasses is occasionally used instead of corn syrup, mostly for when you’re replacing dark corn syrup. It’s a viable option, but does have an intense flavor and can be thicker than ideal.
To get around these issues, some people dilute molasses with simple syrup. Doing so thins the molasses out while also making the flavor milder.
Molasses is best suited to recipes that work well with its rich flavor. Even then, it won’t always be suitable, so you might need to experiment.
Honey
Then there’s honey. You can use this as a 1:1 replacement for corn syrup (unless it is too thick, in which case you might dilute it first).
There are a few limitations. First, honey contains more flavor than corn syrup and can be a little sweeter. Both factors will impact the flavor of your finished baking (sometimes in a good way, sometimes not).
Honey also crystallizes easily, so it can’t be used for candy. Still, it works well in many situations, including marinades, quick bread, salad dressings, hot drinks, and some cocktails. It’s also much less processed than corn syrup, which is always appealing.
To get the most out of it, you’ll need to consider the flavor of your honey. You’ll likely want a mild honey, otherwise the flavor will impact your entire recipe. Such honey tends to have a light color and is easy to find.
Agave Syrup
Agave syrup is a popular choice. It has a mild flavor that’s barely noticeable in many recipes. The syrup is an excellent replacement in baking, but won’t help you much with candy.
The production of the syrup varies considerably, with some products being much better than others. Look for high-quality products, as these will have the best effects on your baking.
Agave syrup is sometimes promoted as being healthier than sugar as it has a lower glycemic index (GI). Still, even with the lower GI, agave syrup is very high in fructose and could contribute to poor health. So, as with all sugar-based products, moderation is crucial.
Brown Rice Syrup
Brown rice syrup is one of the few corn syrup substitutes that can be used instead of corn syrup for making candy. This is possible because the process of making the syrup breaks down some enzymes, creating a type of partial sugar inversion.
The effect isn’t as strong as with corn syrup, so brown rice syrup doesn’t prevent all crystallization. This isn’t an issue for many recipes, but if you need a completely smooth texture, brown rice syrup mightn’t be the right choice.
Brown rice syrup is sweeter than corn syrup, so you’ll typically use a little less in your recipes.
Tapioca Syrup
Tapioca syrup isn’t as common as some of the other substitutes, which is a shame, as it’s a fantastic choice.
First, the syrup has a mild flavor, so your baking shouldn’t taste different at all. It also has the same color, sweetness, and texture as corn syrup.
But, like many items on this list, tapioca syrup doesn’t have the properties needed for making candy.
Cane Syrup
Cane syrup is a dark liquid made from boiling down the juice of sugar cane. It’s especially popular in the South, although it can sometimes be found in Northern states as well.
Flavorwise, cane syrup is complex, with distinct molasses and caramel flavor notes. These notes are fantastic in many baked goods (including pies!) and in marinades.
Golden Syrup
Golden syrup isn’t commonly sold in the United States. Still, it’s a pantry staple in the UK and Australia and can be ordered online, so it’s worth considering.
The syrup is thick and smooth, with a distinctive caramel-like flavor. You can even use it as a 1:1 replacement for corn syrup, although golden syrup is sweeter, so some recipe adjustments may be needed.
Golden syrup is also fantastic because it is an inverted syrup and resists crystallization. You can easily use it to make candy, provided you don’t mind the amber color and caramel flavor notes.
Low Carb Sweeteners
Low carb sweeteners, like stevia, help to sweeten your recipes without the extra calories or health concerns of sugar. This means that you can sometimes use it as a replacement for corn syrup as well.
Many such products are sweeter than corn syrup, so you’ll use much less of these than of corn syrup. You may need to adjust the liquids in your recipe to compensate for such a change, especially if you use a granular sweetener instead of a liquid one.
Not surprisingly, low carb sweeteners don’t have all the same effects as corn syrup. Most won’t work well in candy making and may change the flavor or texture of other recipes as well. For example, cookies made with erythritol may be drier and crumblier than those made with corn syrup.
While such substitutions can work, it’s often best to look for recipes that are designed for low carb sweeteners. Authors of such recipes should have balanced the ingredients well to create the perfect outcome, while substituting with low carb sweeteners is a bit hit and miss.
Low Carb Corn Syrup
There are also some recipes for corn syrup alternatives, like this Keto Corn Syrup from I Hacked Diabetes. Such recipes may use a low carb sweetener, plus water, a stabilizer, and something for flavor.
Doing so gets much closer to corn syrup than simply adding a sweetener like stevia to your recipe. But, the problem we highlighted before remains – the syrup won’t behave exactly like corn syrup. It will work well in some situations and poorly in others.
Homemade Invert Sugar
Invert sugar is a sweetener in which the sucrose bonds have been broken, giving glucose and fructose instead of sucrose. This process reduces crystallization and helps baked goods retain their moisture.
You see these properties with corn syrup too, as corn syrup is a type of invert sugar.
Instead of buying a product like corn syrup, you could choose to make your own invert sugar. All you need is sugar, water, and some type of acid (the acid is used to break the sugar bonds).
The process requires care and patience, but is certainly achievable at home. Plus, once prepared, your invert sugar should last six months or so. This means you can prep a batch, then simply add it to your recipes as needed.
Haniela’s has an excellent recipe for making the syrup, which includes step-by-step instructions and plenty of images.
You can use homemade invert sugar in all the same recipes as corn syrup, including candy making. However, invert sugar is sweeter, so you may need to decrease the amount a little.
Glucose Syrup
There’s also glucose syrup, which is a sweet syrup derived from any number of starches. The starch base and level of processing influence the sweetness of the syrup, so some products may be more helpful than others.
Glucose syrup works well for making candy and has many of the same properties as corn syrup. This makes sense, as corn syrup is simply one type of glucose syrup.
Of course, if you don’t have any corn syrup at home, you probably don’t have any glucose syrup either.
Which Corn Syrup Substitutes Are Right For You?
The Healthiest Corn Syrup Alternatives
Honestly, the entries on this list all have similar health effects. Some, like maple syrup and honey, are more natural than corn syrup, but they still contain plenty of sugar and contribute to health problems if consumed in large amounts.
Low carb sweeteners don’t contain sugar, so they’re the the exception to this rule. However, there’s still a lot we don’t know about their health effects, so it’s still best to only use them occasionally.
The Best Light Corn Syrup Substitutes
When replacing light corn syrup, you’ll often want a product with minimal flavor, like tapioca syrup or simple syrup. However, some recipes might benefit from one of the more flavorful ingredients, so there’s no need to rule them out completely.
The Best Dark Corn Syrup Substitutes
Dark corn syrup is darker and has distinctive caramel notes. The best substitutes are those with similar properties, including maple syrup and diluted molasses.
Corn Syrup Substitutes For Baking
Tapioca syrup, simple syrup, and homemade invert sugar are especially good for baking, as they don’t add any flavor. However, if you don’t mind some extra flavor notes, you could easily use maple syrup or honey.
Corn Syrup Substitutes For Candy
For candy, you’ll need a product with invert sugar properties, such as brown rice syrup, homemade invert sugar, or golden syrup. Other substitutes, like maple syrup and honey aren’t nearly as helpful.
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