Homemade Light Corn Syrup Recipe | CDKitchen.com (2024)

FAQs

Can you make light corn syrup? ›

Homemade light corn syrup substitute

2 cups white sugar. 3/4 cup water. 1/4 teaspoon cream of tartar. Pinch of salt.

Light corn syrup is corn syrup seasoned with vanilla flavor and salt. It is a nearly clear color. Dark corn syrup is a combination of corn syrup and refiner's syrup, caramel color and flavor, salt, and the preservative sodium benzoate. Its color is dark brown.

In a heavy bottomed saucepan, over medium heat, add the sugar, water, cream of tartar, salt and lemon juice. Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it reduces significantly and becomes a thick syrup that drips off your spatula slowly.

The clear Karo corn syrup has been called "light" since the 1940s, before "light" became a popular description for reduced-calorie products. The term "light" in this case refers to the color, and not the number of calories. Many consumers refer to light corn syrup as "white" corn syrup.

Corn syrup consists mostly of glucose. To make it sweeter and more similar in taste to regular table sugar (sucrose), some of that glucose is converted to fructose using enzymes. Different types of high-fructose corn syrup (HFCS) provide varying proportions of fructose.

Glucose syrup is a refined and concentrated solution of dextrose, maltose and higher saccharides, obtained by hydrolysis of starch. It is more distinct than sugar, partly because it is a syrup, which means that the solution is a thick, sweetish liquid.

HFCS is derived from corn starch. Starch itself is a chain of glucose (a simple sugar) molecules joined together. When corn starch is broken down into individual glucose molecules, the end product is corn syrup, which is essentially 100% glucose.

Pure corn syrup would be too flat-tasting for that job. It's pretty much pure glucose, with sweetness and nothing else. So, they added a small amount of vanilla, which gives it a bit of floral body without being too strong or distinctive.

Mix the cornstarch with the cold water; place in a saucepan and bring to a boil, stirring while cooking. When it becomes clear, add the sugar. Boil down until it is the thickness of prepared corn syrup. It will thicken some as it cools.

Proper storage means keeping the corn syrup in a cool, dry place and tightly sealing the container after each use to prevent contamination and moisture ingress. Corn syrup does not typically spoil the way that dairy products do because it doesn't contain proteins or fats that can quickly degrade.

What can I use in place of light corn syrup? ›

The best light corn syrup substitutes are golden syrup, brown rice syrup, golden or amber maple syrup, agave, tapioca syrup, simple syrup, and light honey.

Corn syrup is a sweet, viscous syrup derived from cornstarch (yes, the same type you have in the pantry). It's made by combining cornstarch with water, then introducing enzymes that convert the starches to sugars, like glucose.

Sugar and Water

A modified simple syrup of four parts sugar to one-part warm water is an easy corn syrup swap in many recipes, including confections cooked to the soft-ball stage—think buttercreams, pralines and fudge. This neutral swap is similar in taste to corn syrup.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Molasses contains several important vitamins and minerals. You can use it instead of dark corn syrup in a 1:1 ratio or combine it with light corn syrup to better match the color and consistency of dark corn syrup.

They're not the same thing. Simple syrup is normally a mixture of 1 part table sugar dissolved into 1 part water. Corn syrup is glucose with a little bit of water in it to keep it liquid.