Whether you are cooking for someone with a corn allergy, avoid corn syrup for personal reasons, or live where it is not readily available, you will occasionally find yourself in need of a substitute.
When replacing dark corn syrup, I use maple syrup or molasses.
My favorite substitutes for light corn syrup are brown rice syrup and golden syrup, both of which are difficult to find and expensive. In a pinch, I use the corn syrup substitute recipe that is passed around among the Navy wives who have lived overseas.
- 2 cups white sugar
- ¾ cup water
- ¼ teaspoon cream of tartar
- Dash of salt
- .
- Combine all ingredients in a medium sauce pan.
- Stir and cook over a medium-high flame until it reaches a boil.
- Reduce heat to a simmer and put cover on it for 3 minutes (this is to get
- sugar crystals off the sides of the pan).
- Uncover and cook, stirring frequently, until it reaches soft ball stage on a
- candy thermometer.
- Cool syrup and store in a covered container at room temperature. It will
- keep for about 2 months
I have used this in recipes that traditionally call for corn syrup like Divinity, Traditional Toffee, and Chocolate Pecan Pie and it has worked well.
This post has been linked to Kitchen Tip Tuesday, Frugal Tuesday Tip, Real Food Wednesday, and Works For Me Wednesday.
Interesting tip! I’ll pass this on to those I know with corn allergies.
Love seeing this type of substitution. Thanks.
Hi, After reading this article, I am very impressed , thanks a lot
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thanks. I hope it is ok if I post this article on twitter?
Came here via Premeditated Leftovers. Love the tip and off to check the rest of your blog.
Thank you and am sending this off to my daughters.
Love this and can’t wait to try it. thanks!
Great tip. Thank you. I rarely use corn syrup so, when I do make a recipe that calls for it, I always end up having to go out in search of it. This will come in handy, I’m sure.