Sweeteners · syrup
Corn syrup
Also called light corn syrup, dark corn syrup
Glucose syrup made from maize starch; mild and very viscous, it keeps candy, pecan pie, glazes and frozen desserts smooth because it stops sugar crystallising.
What can replace it
- T2 · GoodGolden syrup
Buttery caramel flavour and colour; fine in pies, less neutral in candy.
- T2 · GoodKorean oligosaccharide syrup
Neutral and less sweet; holds up well in glazes.
- T2 · GoodRice syrup
Less sweet and slightly malty; use a little more. (use 1.25× the amount)
- T3 · In a pinchAgave syrup
Thinner and sweeter; doesn't stop crystallisation as well. (use 0.75× the amount)
- T3 · In a pinchHoney
Distinct flavour, browns faster and may crystallise in candy.
Cook with Corn syrup
No recipes use it yet.