How to Replace Corn Syrup
Corn syrup is a thick, clear liquid that is used in baking and candy making. It is also used in beverages and sauces. It is important for flavor and the finished consistency of a product, keeps cookies soft and prevents crystallization of sugars.
If corn syrup isn't in the pantry when a recipe is being made, here are some alternatives to try when replacing corn syrup. Each ingredient will have its own cooking properties, and while some may be quick substitutions, you need to experiment and find one that suits the recipe you are working with. Some suggestions may not be applicable to certain recipes.
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Instructions
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Substitute dark corn syrup for light corn syrup. This is the easiest way to replace corn syrup in a recipe. If dark corn syrup is available, use it cup for cup in recipes. The finished product may have a slightly darker color, but the finished product should be the same as the original recipe.
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Make a clear sugar syrup. Use 1 cup of granulated sugar for every 1/4 cup of water. Place the sugar and water in a small, heavy-bottomed sauce pan and bring to a boil. Remove from heat and let cool, stirring to make sure all the sugar has dissolved. Cool completely before using in recipes.
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Use honey. Using honey will give a different flavor, and for some baked items can even be better than using corn syrup. Honey is a natural product and preforms in much the same way as clear corn syrup. Replace the corn syrup with the honey cup for cup in recipes calling for clear corn syrup.
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Use molasses instead of corn syrup. Molasses is a very thick, dark syrup and would not be suitable for lighter-textured cakes, cookies or candies. Molasses is great for using in breads and spiced cookies and is appropriate for savory sauces with beef stock or a tomato base. It is a good choice when only a few teaspoons or up to a tablespoon of corn syrup is called for.
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Substitute corn syrup with liquid glucose. Glucose is a very thick, clear syrup and has the same properties as regular corn syrup. It is great for using in candies, baked goods and boiled icings. Glucose is much thicker than corn syrup, so it needs to be scooped rather than poured.
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