KARO Light Corn Syrup - Vanilla Flavoured - Gluten Free - High Fructose Corn Syrup Free - Ideal for Baking, 473 millimetre (Pack of 1)

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Due to the ratio variables, as well as agave nectar being thinner than corn syrup, the texture of the baked good may be slightly different. 7. Brown Rice Syrup Since golden syrup does not crystallize easily, you can use this in candy making and baking. Use a straight across 1:1 ratio in place of the corn syrup. 4. Honey Most recipes that call for corn syrup are referring to light corn syrup. Light corn syrup is a clear corn syrup that has a neutral taste and color. Therefore, it is the most popular choice for candy making and baking. Even with its differences, brown rice syrup is still an easy substitute with a simple 1:1 ratio for any recipe. 8. Molasses

This sugar and water mixture is a great replacement for corn syrup in baking. However, it is not ideal for candy making because the sugar will crystallize when heated. In addition, the neutral sweet taste of sugar mimics that of corn syrup. While the taste will be almost identical, the consistency of white sugar is different than corn syrup. You can easily change that though with a bit of water. The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE). Most commercially available corn syrups are approximately 1/3 glucose by weight. [ citation needed] Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is not the same as high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter substance.

While it is gaining popularity around the world, unless you regularly cook recipes from the UK you probably don’t have this ingredient on hand. If you are interested in trying it out though, you can easily find it online. While the varying levels of sweetness and color from molasses will shift the color and taste of baked goods, it can work as a corn syrup alternative in many baked recipes. Made from sugar, water, and lemon juice or citric acid, golden syrup has many of the qualities of corn syrup - without being a corn by-product. Its sweet and buttery flavor is the base for many sweet treats in the UK. While these qualities are not suited to substitute for corn syrup in candy making, they work well in many baked recipes. Just make sure you are using 100% real maple syrup ( not store-bought processed syrup).

I suggest starting with ¾ of what the recipe calls for and tasting your batter. If it’s not quite sweet enough, add more agave nectar ( up to a 1:1 exchange). Sometimes the best substitute is the one you have on hand. It’s the one you can grab when you are mid-recipe and realize you just didn’t quite have enough corn syrup.

Hobbs, Larry (2009). "Starch: Chemistry and Technology". In BeMiller, James; Whistler, Roy (eds.). Sweeteners from Starch: Production, Properties and Uses (PDF) (3rded.). Elsevier Inc. pp.808–813. ISBN 978-0-12-746275-2 . Retrieved 5 December 2019.