Corn syrup substitute is a simple, homemade alternative when a recipe calls for corn syrup and you don’t want to make an extra trip to the store. This version is thick and sweet like commercial light corn syrup but contains no high-fructose corn syrup.
Corn syrup is useful in many desserts because it helps prevent sugar crystallization, keeping candies and confections smooth rather than grainy. If you only need a little for a recipe, there’s no need to run to the grocery store—this recipe yields enough to cover typical needs and is quick to make.
I rely on corn syrup for treats like peanut brittle, pecan pie, Modjeskas, pecan pie bars, popcorn balls, cornflake peanut butter chews, and homemade marshmallows. Recently, after a heavy snowfall, I found my bottle nearly empty and, snowed in and far from the nearest store, I decided to make a homemade version. It’s one of the easiest recipes—just a few ingredients and no high-fructose corn syrup. The main ingredient difference between this homemade syrup and many commercial brands is the absence of ethanol (ethyl alcohol), which some store-bought syrups use as a preservative.
Ingredients for Corn Syrup Substitute
Granulated sugar – The base of the syrup. To make a dark version, reduce granulated sugar by 1/2 cup and add 1/2 cup molasses while cooking.
Vanilla – Adds a mild, pleasant flavor.
Cream of tartar – Helps prevent crystallization.
Salt – A small pinch to enhance flavor.
Water – Needed to dissolve and cook the sugar.
How To Make Corn Syrup Substitute
Add all ingredients except the vanilla to a saucepan and stir gently to combine. Bring the mixture to a boil over medium-high heat. Cover the pan and reduce the heat to medium; cook covered for about 3 minutes so steam can wash down any sugar crystals on the pan sides.
Remove the lid and continue cooking without stirring until the mixture reaches the soft ball stage (about 234°F on a candy thermometer) or tests as a soft ball in cold water. Remove from heat, stir in the vanilla, and pour the syrup into a heatproof container. Avoid scraping the pan sides into the syrup when transferring.
Frequently Asked Questions
Is corn syrup the same as simple syrup?
No. Simple syrup is equal parts sugar and water heated only until the sugar dissolves, producing a thin syrup. Corn syrup substitute is cooked to the soft ball stage, creating a thicker syrup and includes cream of tartar and vanilla to help control crystallization and add flavor.
Can I make dark corn syrup with this recipe?
Yes. Use 1 1/2 cups granulated sugar and add 1/2 cup molasses when cooking the ingredients to create a darker, more robust-flavored syrup.
What’s the difference between homemade and store-bought corn syrup?
Some commercial syrups include high-fructose corn syrup or other additives. This homemade version contains no high-fructose corn syrup and avoids optional preservatives like ethanol that appear in some store-bought products. Brands such as Karo offer light and dark syrups without high-fructose corn syrup, but homemade remains a straightforward, additive-free option.
Is high-fructose corn syrup the same as corn syrup?
No. High-fructose corn syrup is a processed form where some glucose is converted to fructose using enzymes, resulting in a sweeter product. Corn syrup is primarily liquid glucose.
Why do some people prefer corn syrup over high-fructose corn syrup?
Corn syrup is mostly glucose, which the body metabolizes differently than fructose. Fructose is processed in the liver and can be harder on the body in large amounts, so some people choose syrups that do not include high-fructose corn syrup.
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How to Make Corn Syrup Substitute
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Author: Cindy @mycountrytable
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 1/4 cups 1x
Method: Cook
Cuisine: American
Description
This corn syrup substitute is quick to prepare and works well in any recipe that calls for corn syrup. When you’re out of store-bought syrup, try this easy homemade option.
Ingredients
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- 2 cups granulated sugar
- 3/4 cup of water
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
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Instructions
- Add all ingredients, except vanilla, to a saucepan and stir gently to combine. Bring to a boil over medium-high heat. Cover and reduce heat to medium; cook covered for about 3 minutes to wash down any sugar crystals.
- Uncover and cook without stirring until the mixture reaches the soft ball stage (about 234°F on a candy thermometer) or tests as a soft ball in cold water.
- Remove from heat, stir in the vanilla, and pour the syrup into a heatproof container without scraping the pan sides.
- Allow to cool completely, then store in an airtight jar in the refrigerator for up to 2 weeks.