Looking for a way to ditch corn syrup in your recipes but still get that perfect sweetness? Whether you’re making candy, baking or stirring up a homemade sauce, there are plenty of easy alternatives that’ll do the trick. From natural sweeteners like honey and maple syrup to pantry staples like sugar, these corn syrup substitutes can work in most recipes without missing a beat.
Whether you’re avoiding corn syrup for health reasons or just don’t have any on hand, it’s super simple to find a substitute. We’ll walk you through some of the best options, how to use them and what might work best depending on what you’re making. You might even find a new favorite sweetener along the way.
Why you need corn syrup
Corn syrup serves a few purposes in baking and candy making. Here are a few reasons why you need it:
- Corn syrup prevents crystallization, which adds a smooth texture. It keeps sugar from forming large, grainy crystals while cooling, which is important when making fudge, candy, frosting and glazes.
- It adds volume.
- Corn syrup keeps chocolate from setting. It stays fluid even when chilled or frozen so it is useful in recipes like chocolate pie.
- It softens the texture of baked goods like pecan pie. Corn syrup also makes cookie dough softer and chewier.
- It enhances the flavor of the recipes it’s in.
- Corn syrup keeps hot fudge viscous.
Common substitutes for corn syrup
When you need to replace corn syrup in a recipe, several common substitutes can still deliver the right texture and sweetness you want. While these alternatives may not perfectly mimic corn syrup, they work well in most dishes depending on what you’re making.
White sugar
White sugar is a pantry staple so most people have it readily available. The taste is almost identical to corn syrup, but the consistency is much different. To use white sugar as a substitute, dissolve one cup of white sugar into ⅓ cup of water. This replaces one cup of corn syrup. It works well in baking but won’t work for candy making because the heat will crystalize the sugar.
Golden syrup
Golden syrup is made from sugar, water and lemon juice or citric acid, and has a buttery, caramel-like flavor and is slightly thicker than corn syrup. You can order it online or find it at specialty grocery stores. Golden syrup does not crystallize easily so it can be used in candy making. It also works well in baked goods and sauces. Use it as a one-for-one replacement for corn syrup.
Maple syrup
Maple syrup has a distinct flavor and is thinner than corn syrup. The strong flavor works well with cinnamon, pumpkin, nutmeg or apple but it can overpower some flavors, so it won’t work well in every recipe. Maple syrup can crystallize so it’s not ideal for making candy, but it works well in baked goods and sauces. Ensure you are using 100% pure maple syrup, not artificially flavored. It can be used as a one-for-one corn syrup substitute.
“When making pecan pie, I use maple syrup instead of the corn syrup typically found in most recipes. I like this swap because maple syrup is a natural sweetener with antioxidants and a lower glycemic index than corn syrup. Plus, it adds a richer caramel and vanilla-like flavor to the pie that just screams fall.”
— Sage Scott, Sage Alpha Gal
Honey
Honey is sweeter than corn syrup and has a strong flavor. It can crystallize so it’s best for baked goods and sauces but won’t work in candy making. Use honey as a one-for-one replacement for corn syrup.
Brown rice syrup
Brown rice syrup has a similar consistency to corn syrup but is less sweet and has a rich nutty flavor. It is used most often by people managing their blood sugar because it is lower in sugar and can be found in many health foods and natural food stores. Brown rice syrup prevents crystallization so it can be used when making candy like peanut brittle, as well as baked goods and sauces. It can be used as a one-for-one corn syrup substitute.
Agave nectar
Agave nectar is thinner and sweeter than corn syrup. It does not prevent crystallization so it can’t be used in candy making but works well in baked goods and sauces. Finding the right substitute ratio can be hard because agave nectar is sweeter than corn syrup. Start with three-fourths of what the recipe calls for and taste the batter. Add a little more gradually until the recipe tastes sweet enough, up to a one-to-one ratio.
Molasses
Molasses comes in three flavors — light, dark and blackstrap. Blackstrap is the least sweet but has the richest color and flavor. It will change the color and sweetness of the recipe, but works in baked goods. Use molasses as a one-for-one corn syrup substitute.
Dark corn syrup
Most recipes refer to light corn syrup when they call for corn syrup. Dark corn syrup has a richer flavor and can sometimes be salty so it doesn’t work for every recipe. It can be used as a one-for-one replacement for light corn syrup.
Pancake syrup
Pancake syrup contains corn syrup so it can be used as a substitute but is thinner. If texture is important, it isn’t an ideal substitute. It also has maple flavoring so remember that when using it as a replacement. Pancake syrup does crystallize so it won’t work for candies, but it can be used in baked goods and sauces. Use it as a one-for-one corn syrup substitute.
Final thoughts
With so many easy corn syrup substitutes available, you can find the right one for your recipe. Whether you prefer a natural sweetener like honey or need something that prevents crystallization like golden syrup, there’s a substitute that will work. Experiment with these alternatives, and you may even discover a new favorite for your pantry.
Heidi is a Certified Elementary School Teacher in the Inland Northwest and has been teaching for 18 years. She is also a vintage recipe blogger at Real Life of Lulu, where she focuses on recipes that are at least 50 years old, many from her grandparents’ kitchens. When she isn’t teaching or baking, she loves spending time with her husband and three kids.