> > > >

Corn Syrup


Corn Syrup

Corn Syrup
© Denzil Green


If a recipe calls for Corn Syrup, it probably means Corn Syrup that is a golden colour, and which is just referred to as "Corn Syrup"; otherwise it will specify Light or Dark Corn Syrup.

Corn Syrup is very popular in North America, but not well known in other parts of the world, though you can now find it on supermarket shelves in the UK.

To make Corn Syrup, starch is extracted from the kernels of corn, then treated with an acid or enzymes to develop it into a syrup. Corn Syrup, unlike many other sweeteners, doesn't crystallize when cold.

Cooking Tips

Like Honey and Golden Syrup, Corn Syrup will keep baked goods moister longer than sugar will, but unlike anything else, Corn Syrup will do this without tasting as sweet. Corn Syrup gives food a thick, chewy texture.

Substitutes

Golden Syrup; Honey (sweeter); Molasses; sugar water (2 parts sugar to 1 part water); Glucose syrup.


Equivalents

8 ounces = 1 cup = 250 ml

Storage Hints

Store in a sealed jar at room temperature.


History Notes

Corn Syrup has been produced since the mid 1800's in North America.

See also:

Corn Syrup

Corn Syrup; Dark Corn Syrup; Light Corn Syrup

Please share this information with your friends. They may love it.

Also called:

Sirop de maïs (French); Mais-Sirup zum Kochen (German); Sírope de maíz (Spanish); Xrope de milho (Portuguese)

Citation

Oulton, Randal. "Corn Syrup." CooksInfo.com. Published 02 September 2002; revised 18 February 2011. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/corn-syrup>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments