Corn Syrup

What Is Corn Syrup?

Corn syrup is a thick and flowable sweetener obtained by breaking down corn starch with enzymes or acid. There are clear (light) and molasses-colored dark varieties.

Its most distinctive culinary function is preventing sugar crystals from forming; that's why it is used in candy-making, caramel, and ice cream for a smooth texture. It should not be confused with high-fructose corn syrup; the two are different products.

Nutritional Value of Corn Syrup

100 grams of corn syrup contains approximately 283 kcal of energy and a high proportion of carbohydrate (sugar); it contains no fat or protein. It is an intensely sweet product and is recommended to be used in moderation.

What Are the Benefits of Corn Syrup?

Corn syrup functions in the kitchen as a sweetener and texture regulator; however, since it contains a high amount of sugar, it is recommended to use it sparingly and in moderation in a balanced diet.

This information is general; corn syrup is a food, not a substitute for medical treatment.

How to Choose Corn Syrup

Good corn syrup should be clear (or, in the dark variety, a clean dark color), flowable, and free of sediment; crystallized, cloudy, or off-smelling product has lost its freshness. The packaging should be intact and the date suitable.

• The syrup should be clear/clean and flowable
• Crystallization and cloudiness are undesirable
• The packaging should be intact, the date suitable

How to Store Corn Syrup

Corn syrup is stored for a long time at room temperature in a tightly sealed container; keeping the jar's mouth clean and preventing moisture from mixing in prevents spoilage. Refrigeration is not necessary; it thickens in the cold.

Using Corn Syrup in the Kitchen

Corn syrup is used in candy, caramel, marshmallow, ice cream, and some cake glazes to prevent crystallization and give a smooth texture; it also adds moisture and shine to baked goods.

Why Does Corn Syrup Prevent Crystallization?

The different sugar molecules it contains prevent sugar from forming regular crystals; this keeps caramel and candy smooth and flowable.

What Can Be Used Instead of Corn Syrup?

Glucose syrup, or a mixture of honey and sugar syrup, can be used for a similar function; however, the taste and texture may change slightly.

Which Recipes Is Corn Syrup Used With?

Caramel, marshmallow, homemade candy, ice cream, and glossy cake glazes are its best-known uses.

Frequently Asked Questions

Are corn syrup and glucose syrup the same?

They are quite similar; both are glucose-based syrups obtained from starch and serve a similar function in candy-making.

Are corn syrup and high-fructose corn syrup the same?

No; high-fructose corn syrup is a different product whose fructose ratio has been increased through additional processing, and it is used mostly in industrial beverages.

Is corn syrup used instead of sugar?

It does not directly substitute for sugar in every recipe; its main function is preventing crystallization and providing texture, it is not used like table sugar.

Does corn syrup spoil?

It has a long shelf life thanks to its high sugar content; however, it can spoil if moisture or a dirty spoon gets into the jar, so clean use is important.