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Corn Syrup

Baking

Thick, sweet syrup from corn starch. Prevents crystallization in candy, adds chew to baked goods.

4 substitutes

Substitutes

1:1

Warm buttery flavor. Same anti-crystallization properties. Best candy sub.

✅Best for: candy making, pecan pie, caramel

1:1

Similar viscosity, distinct honey flavor. May crystallize in some candy recipes.

✅Best for: baking, glazes, sauces

⚠️Not for: clear candy, neutral flavor needs

1:1

Thinner with strong maple flavor. Works in pecan pie.

✅Best for: pecan pie, glazes, baking

⚠️Not for: neutral candy, marshmallows

1¼ cups sugar + ⅓ cup water per cup corn syrup

Dissolve sugar in water over heat. Won't prevent crystallization.

✅Best for: sweetening, baking, sauces

⚠️Not for: candy making, caramel