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