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Home » Sweeteners » Syrups » Corn Syrup

Corn Syrup

Corn SyrupCorn Syrup
© Denzil Green
Contents hide
  • 1 Cooking Tips
  • 2 Substitutes
  • 3 Equivalents
  • 4 Storage Hints
  • 5 History Notes
  • 6 Related entries
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.

Related entries

  • Dark Corn Syrup
  • Light Corn Syrup

Other names

French: Sirop de maïs
German: Mais-Sirup zum Kochen
Dutch: Maissiroop
Spanish: Sírope de maíz
Portuguese: Xrope de milho

This page first published: Sep 2, 2002 · Updated: Jun 17, 2020.

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Tagged With: American Food

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