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. Syrup and and molasses both have a stronger flavor than dark corn syrup, but one of them will still usually blend well with the recipe that I am preparing.
Corn Syrup Substitute Recipe
In a pinch, I use the corn syrup substitute recipe below that is passed around among the Navy wives who have lived overseas. It is quick and easy to make and works well as a substitute for corn syrup. I have used my homemade corn syrup substitute in recipes that traditionally call for corn syrup like Divinity, Traditional Toffee, and Chocolate Pecan Pie and it has worked well.
- 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