7 Best Corn Syrup Substitutes That Are Just as Sweet
We're willing to bet you already have one of these in your pantry!
Corn syrup is one of those ingredients you have hiding in the back of your pantry—and you don't realize you're out until you need it most! The sweet staple is used in classic desserts like Ree Drummond's pecan pie and it's a borderline miracle ingredient in sweets like homemade honeycomb candy and caramel sauce recipes, where its molecular composition keeps sugars from crystallizing at high temperatures. But if you don't have any, not to worry—these corn syrup substitutes will work in a pinch.
Though too much of any sort of sweetener isn't a good thing, corn syrup often gets a bad rap. The liquefied sugar—also known as an "invert sugar"—is extracted from corn starch. It's not to be confused with high fructose corn syrup (HFCS), though: HFCS is a more processed derivative of corn syrup used by food manufacturers in shelf-stable goods; regular corn syrup is actually more akin to the agave syrups and honeys of the world. Unless you're looking to substitute corn syrup in a candy-making recipe, most any liquefied sugar will do—though the flavor may be affected. (Corn syrup is fairly neutral in flavor; substitutes for molasses like honey or maple syrup are not!) Here are the corn syrup substitutes you can try if you've run out.
Golden Syrup
Also known as "light treacle" in the United Kingdom, golden syrup can be used in place of corn syrup in any recipe—including candy. This buttery British staple is a refined version of sugar cane and has the same properties as corn syrup, meaning it won't seize at the high temperatures required for some candy recipes.
Brown Rice Syrup
Sweet and nutty in flavor, this dark molasses-like syrup extracted from brown rice can be swapped in for corn syrup in many recipes (though the flavor of brown rice syrup is stronger). It can be used to prevent crystallization up to a certain point (hard-ball stage on a candy thermometer), so it will work for nougats, gummies and marshmallows.
Sugar and Water
A modified simple syrup of four parts sugar to one-part warm water is an easy corn syrup swap in many recipes, including confections cooked to the soft-ball stage—think buttercreams, pralines and fudge. This neutral swap is similar in taste to corn syrup.
Maple Syrup
The classic pancake topper should not be used as a swap in candy-making recipes, but you can use maple syrup as a corn syrup sub in baked goods. Just keep in mind that maple syrup has a distinct flavor—and depending on how much you use, you may taste it in your dessert (not necessarily a bad thing!).
Cane Syrup
A staple in southern households, cane syrup is a rich amber-hued viscous liquid extracted from raw sugar cane stalks. It won't prevent crystallization in candy recipes, but this molasses-like sweetener is a great baking sub.
Honey
Though honey is not a suitable sub for corn syrup in candy-making recipes (it won't prevent sugars from crystallizing at high temps), it will add sweetness and viscosity to other recipes that call for corn syrup. This sweet nectar has its own distinctive floral flavor, so keep in mind that the darker the honey, the more pronounced its taste.
Agave Syrup
This sweetener is extracted from the fluid found inside blue agave plants. Agave syrup has a different composition than corn syrup, so it should not be used to make candy. However, its somewhat neutral flavor makes it an ideal swap in other recipes.
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