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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). While the richness in color and taste is not ideal for some recipes, it can work in many. Therefore, if you have some dark corn syrup leftover from another recipe ( or can’t find any regular light corn syrup at the store) you can use it as a substitute.
A good corn syrup substitute may come in handy, whether you are making candy, caramel, marshmallows, or baked goods like pecan pie! Perhaps you need a healthy substitution or you simply don't have any on hand, either way, we have plenty of ingredients that can be used in its place (including a recipe for homemade corn syrup)! Easy Alternatives For Corn Syrup Hi there, I'm Angela! I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed. Dent corn" ( Zea mays var. indentata) is so called because the tops of its kernels are slightly indented. See Merriam-Webster dictionary. 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 the United States, tariff-rate quotas for cane sugar imports raise sugar prices; [13] hence, domestically produced corn syrup and high-fructose corn syrup are less costly alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks, and fruit drinks. [11]When baking, a simple water and sugar mixture is great. Since sugar and water will crystallize, you want to add a couple of extra steps and ingredients before using the mixture for candy making. Corn syrup is produced from number 2 yellow dent corn. [7] When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1kg of glucose syrup. A bushel (25kg) of corn will yield an average of 31.5 pounds (14.3kg) of starch, which in turn will yield about 33.3 pounds (15.1kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524kg) of corn to produce one short ton. [8] [9] 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. 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] States, National Confectioners' Association of the United (1956). Annual Report - National Confectioners' Association of the United States.
A popular sweetener for those who are managing their blood sugar, brown rice syrup is a great choice for replacing corn syrup in many recipes. It has a similar consistency and quality to corn syrup.
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This DIY corn syrup is not quite as sweet as store-bought corn syrup. However, you will not notice it much in most recipes. U.S. Sugar Import Program". USDA. Archived from the original on 22 March 2009 . Retrieved 21 March 2009. 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. While the most popular use of corn syrup is in candy making, it is also used for other baked goods ( my fellow pecan pie lovers know this).
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 Add up to 2 teaspoons of lemon juice to your corn syrup if desired (for better flavor) especially in baked goods or icings. Do not use in candy making. In addition, its rich brown color will impact the overall appearance of certain recipes ( especially candies). Fructose, high fructose corn syrup, sucrose and health. James M. Rippe. New York. 2014. ISBN 978-1-4899-8077-9. OCLC 876051670. {{ cite book}}: CS1 maint: location missing publisher ( link) CS1 maint: others ( link) Even with its differences, brown rice syrup is still an easy substitute with a simple 1:1 ratio for any recipe. 8. Molasses
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. 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). The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. [1] [2] Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher- saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. [3] [4] [5] Commercial preparation [ edit ]
Like honey, it does not prevent crystallization though. Therefore, this is another good choice for baking but not for candy making. 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 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. 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) 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.Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of high fructose corn syrup production in 1964. [14] HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. [15] The resulting syrup is sweeter and more soluble. [ citation needed] 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. Other times, the best recipe may be the one that fits your health goals better than corn syrup. Whatever your need for a substitute, there’s at least one below that will be your best! 1. White Sugar Dark corn syrup is a combination of corn syrup and refiner's syrup, caramel color and flavor, salt, and the preservative sodium benzoate. Its color is dark brown. Maple syrup is another well-known sweetener from nature. It is thinner than corn syrup and has a much richer and distinctive taste. It also has a deep brown color.
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