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a b c d e f Weinstein, Jay (2007). "Karo Syrup". In Smith, Andrew F. (ed.). The Oxford Companion to American Food and Drink. Oxford. p.339. ISBN 978-0-19-530796-2. OCLC 71833329. {{ cite encyclopedia}}: CS1 maint: location missing publisher ( link) However, corn syrup is an ingredient that is quite specific to getting the right taste and texture in many recipes. Popularly used in making candy, the neutral taste of corn syrup allows the flavors of the candy to stand out. Moreover, its extra sweet taste is also needed. Jump to: Depending on the brand of syrup you have, it may be sweeter than corn syrup. If you think this is the case, start with ¾ the amount and add more as needed. 6. Agave Nectar
Brown rice syrup is a substitute that most home cooks will not have on hand. If you are looking for a long-term corn syrup substitute though, this is one to consider. Especially if you want a substitute that is lower in sugar. Even though molasses is made from sugar, the process of cooking the sugar to make molasses creates a sweetener that ranks lower on the glycemic index. Therefore, it is sometimes suggested as an alternative to sugar and corn syrup in baking. Sugar Association Alternative Carbohydrate Sweeteners". Archived from the original on 23 September 2006. U.S. Sugar Import Program". USDA. Archived from the original on 22 March 2009 . Retrieved 21 March 2009. Furthermore, this is a great choice for those who want to use corn syrup but do not want to use a corn-based product. 3. Golden Syrup
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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. States, National Confectioners' Association of the United (1956). Annual Report - National Confectioners' Association of the United States. There is a dark corn syrup though. Dark corn syrup has a richer flavor, it is sometimes even a bit salty. It is also a darker color. 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. Dissolve 1 cup of white sugar in a ⅓ cup of water to replace 1 cup of corn syrup. No need to heat it up, the sugar will dissolve easily in room temperature water. Just make sure it is fully dissolved before adding it to your recipe.
Trends in U.S. production and use of glucose syrup and dextrose, 1965-1990, and prospects for the future - U.S. Dept. of Agriculture, Economic Research Service report [2] In addition to taste, corn syrup is essential to achieving the right texture in many recipes. One of the reasons it is essential to candy making is because it keeps sugar from crystallizing when heated. Honey has a similar consistency to corn syrup and its golden color compliments many recipes that call for corn syrup. However, while it offers a similar texture and sweetness it also adds its own distinct taste.
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 Being made from corn is one of the main reasons people prefer not to use corn syrup. If your goal is to find a natural sweetener that has not been processed, honey is a great choice.
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.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. 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. Add all ingredients to a saucepan and stir together. Bring to a boil and then reduce to a low simmer. To avoid sugar crystals, stir the ingredients together in the beginning and then remove the spoon. 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
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