Uses For Corn Syrup Recipes
PERFECT HOMEMADE CORN SYRUP SUBSTITUTE
My Perfect Homemade Corn Syrup Substitute is a candy-like sauce cooks up to be super thick, full-bodied, and sweet just like real corn syrup.
Provided by Gemma Stafford
Categories Ingredient
Number Of Ingredients 5
Steps:
- In a heavy bottomed saucepan, over medium heat, add the sugar, water, cream of tartar, salt and lemon juice.
- Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it reduces significantly and becomes a thick syrup that drips off your spatula slowly. This will take roughly 15 to 20 minutes. You can test if it's ready by putting a drop on a cold plate and placing it back in the fridge for 10 minutes. If it is really thick once it's cold then it is ready. To be even more exact, you want it to reaches 230°F (110°C) on a candy thermometer.
- Remove from the heat and put the pot in a bowl of cold water to cool it down quickly. Once the syrup cools down completely use as directed in your recipe.
- You will end up with roughly 1 1/3 cups (14oz/398g) of corn syrup substitute. Store in an airtight container at room temperature for 3 months.
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- Brush a 22x11cm (8.5x4.55in) loaf pan with melted butter or spray with cooking spray. Cut two pieces of parchment to fit the length of both sides of the pan. Place them in the pan, overlapping, so they form a sling. Brush these with butter or cooking spray as well. Set aside.
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- In a medium saucepan over very low heat, pour 60ml (1/4 cup) of water over the sugar. Stirring constantly, slowly dissolve the sugar in the water, ensuring that the sugar is completely dissolved before it comes to a boil.
- Once the sugar is dissolved, wash down the sides of the pot with a pastry brush dipped in water to prevent any sugar from crystalizing. Once the mixture has come to a boil, stop stirring and allow to boil until the sugar mixture reaches a deep amber colour and an instant-read thermometer registers at 160°C (320°F). Do not stir the mixture at all once it has come to a boil.
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- Brown Rice Syrup. This is a great alternative when it comes to making candy, particularly caramel, but also works in icing and frosting. Brown rice syrup also prevents crystallization but it does have a specific brown color and somewhat nutty flavor, so take that into account when you add it to a recipe.
- Golden Syrup. Though more popular in the United Kingdom, this syrup has begun to gain popularity lately. It is light and buttery in flavor, but it prevents crystallization, which is why it is good to use in caramel, candy, icing, and frosting.
- Homemade Corn Syrup Replacement. This choice is for when you want to make hard candy that requires no crystallization, but no other option is left. All you need is to use water, sugar, and cream of tartar, that when you mix at high temperature, will melt together to mimic the properties of corn syrup.
- White Sugar. This choice may seem obvious, but it is truly the best alternative for corn syrup, as it adds sweetness without altering the color. You can use one cup of white sugar dissolved in about ⅓ of hot water for every cup of corn syrup.
- Honey. A healthy and natural choice that has been used for many years, honey is a great sweetener to replace corn syrup. You can use one cup of honey for every cup of corn syrup but take into account that it doesn’t prevent crystallization, and because it contains fructose, it is very sweet.
- Agave Nectar. Another natural choice, agave nectar is often referred to as the “better honey.” This nectar comes from the agave plant, and while a bit milder than honey, it is still sweet and potent.
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Author Alexia DellnerPublished 2021-03-10Estimated Reading Time 5 mins
- Sugar and Water. For each cup of light corn syrup, substitute 1 cup granulated sugar dissolved in ¼ cup warm water. Need dark corn syrup? Substitute 1 cup packed brown sugar for the granulated sugar and dissolve it into ¼ cup water.
- Honey. Corn syrup and honey are equal replacements (meaning you can substitute 1 cup honey for 1 cup corn syrup). But similar to sugar, honey won’t prevent crystallization, so it’s not the best choice for making caramel or candy, but it can work well in other recipes as long as you don’t mind its distinct flavor.
- Agave Nectar. A one-to-one substitution, agave syrup (aka agave nectar) has a mild flavor that works great in most recipes that call for corn syrup. (But again, not candy.).
- Brown Rice Syrup. If you’re looking for a corn syrup substitute that’ll work in candy recipes that need to go to the hard-ball stage, opt for brown rice syrup.
- Golden Syrup. A pantry staple in the U.K., this buttery syrup can be substituted one-to-one for corn syrup and can also be used in candy making.
- Cane Syrup. This popular Southern ingredient tastes similar to molasses and can replace corn syrup in equal measurements. But again, this substitute won’t work in candy recipes since it won’t prevent crystallization.
- Maple Syrup. Our favorite pancake topper can be used as a one-to-one substitute for corn syrup in most recipes (but not candy making). Just keep in mind that maple syrup has quite a strong, earthy flavor.
5 HEALTHIER SUBSTITUTES FOR CORN SYRUP
From healthline.com
- Maple syrup. Derived from the sap of the maple tree, maple syrup is a natural sweetener known for its distinct taste and aroma. Pure maple syrup contains a variety of antioxidants, which are compounds that may protect against cell damage, inflammation, and oxidative stress (1, 2).
- Honey. Honey is a popular sweetener that has been lauded for its health benefits. In fact, research suggests that honey may have antimicrobial, antioxidant, and anti-inflammatory properties.
- Stevia. Made from the leaves of the stevia plant, stevia is a healthier sweetener that is free of calories, carbohydrates, and sugar. It may be a particularly good choice for people with diabetes because it doesn’t increase blood sugar or insulin levels the way regular sugar or corn syrup may (5, 6).
- Golden syrup. Golden syrup is a sweetener made from cane sugar or sugar beet juice. It is considered an inverted sugar, which means it has been broken down into the simple sugars glucose and fructose.
- Molasses. Molasses is a dark, thick syrup that is a byproduct of the sugar-making process. It’s also rich in nutrients and may help boost your intake of several key vitamins and minerals, including manganese, copper, and magnesium (8).
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