© 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.
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.
Golden Syrup; Honey (sweeter); Molasses; sugar water (2 parts sugar to 1 part water); Glucose syrup.
8 ounces = 1 cup = 250 ml
Store in a sealed jar at room temperature.
Corn Syrup has been produced since the mid 1800’s in North America.