Substitute for Corn Syrup in Baking

You’ve chosen a recipe and gasp at the sight of corn syrup. Don’t be concerned; you’re not alone. Many people are concerned about using corn syrup in baked products, and these concerns are not unfounded. With so many claims being made about the substance, one would think twice about incorporating it in their meal.

However, real corn syrup isn’t as harmful as most people claim. However, you may still need to replace it for a variety of different reasons, so having a backup is beneficial. And you’ll be relieved to hear that there are replacements for corn syrup in your pastries. But what exactly is in this ingredient, and why are so many people concerned about using it in their recipes?

What is Corn Syrup?

Corn syrup is a viscous sweet syrup made by hydrolyzing (breaking down) cornstarch with weak acid or by mixing it with enzymes. During the manufacturing process, two varieties of corn syrup are produced: light and dark.

Vanilla flavor and salt are added to light corn syrup. It’s transparent and has a somewhat sweet flavor.

Dark corn syrup is mostly made up of corn syrup and molasses. However, it also includes caramel, color, salt, and the preservative sodium benzoate. Dark corn syrup has a warm brown color and tastes considerably stronger than light corn syrup, and the molasses in it increases its color and flavor.

Corn syrup is not the same as high fructose corn syrup (HFCS). The enzyme D-xylose isomerase is used to convert a considerable quantity of glucose to fructose from maize syrup. Because of the high fructose content, this technique yields a sweeter molecule.

Candy, chocolate, fudges, sorbet, nutritious bars, ice creams, caramel mixtures, and rice crispies all include real corn syrup. It may also be used to produce sugar glass when combined with sugar, water, and cream of tartar.

Corn Syrup Nutrition Facts

Corn Syrup in Baking

Corn syrup, unlike other sweeteners, is hygroscopic. It is resistant to crystallization and does not become gritty as temperatures fall. As a consequence, baked items using corn syrup stay wet and fresher for longer than those containing just sugar. It’s also utilized to give baked products a flexible and chewy texture, as well as as an invert sugar to sweeten them. It may also be used as a thickening or to make baked items less fragile. Other baking recipes that include corn syrup include:

• Pecan pie
• Jams
• Peanut butter sauce
• Spreads
• Fruit cake
• Frostings
• Brownies
• Jellies
• Pot luck dessert
• Cakes
• Caramels
• Cookies
• Caramel and popcorn clair
• Biscuits
• Butter cake
• Banana pudding cake

Substitutes for Corn Syrup in Baking

Why do people avoid corn syrup while it is widely used in baking recipes? Many allegations have surfaced claiming that corn syrup is harmful to your health. While such statements may include some validity, they pertain to commercial corn syrup rather than food-grade corn syrup. The reason for this is that commercial corn syrup contains a lot of fructose, which may raise blood sugar levels and worsen other health concerns.

However, you may already be aware of how to choose the ideal corn syrup kind for your baking recipes. Even yet, you can run out just when you need it the most. So, instead of giving up, why not substitute these additional ingredients?

Agave Nectar

This agave syrup alternative is prepared from mature agave succulents. It has a lighter consistency but is still an effective corn syrup replacement in baking. Although it is susceptible to crystallization, its mild taste complements pies and many other baking recipes that call for corn syrup. Despite the differences in characteristics, agave nectar may be used in baking in a 1:1 ratio to replace corn syrup.

Cane Syrup

This alternative to maize syrup is derived from sugar cane juice that has been cooked down into a thick fluid. The component is sometimes likened to molasses, although it has a gentler, lighter taste and does not include sulfur. It also does not prevent crystallization but works effectively as a substitute for corn syrup. In addition, you may use cane syrup in place of corn syrup in any baking recipe.

Golden Syrup

This sweetener is a pantry staple in the United Kingdom and a great replacement for corn syrup in baking. It comprises sugar, water, and citric acid and is also known as light treacle. Golden syrup has a thick, sticky viscosity that is akin to molasses. It also has a general buttery texture, which makes it resistant to crystallization.

Many baked items that call for corn syrup will benefit from the addition of golden syrup. And it may be switched at the precise measurement without affecting taste or consistency.

Maple Syrup

Maple syrup’s use in baking extends beyond drizzling over pancakes and waffles. It has a strong and earthy taste, but it may be used in lieu of corn syrup in equivalent amounts in baking. Maple syrup may also be used to enhance the flavor of caramel mixtures, pies, and other baked items. Even though it does not prevent crystallization, it may be used as an effective sweetener in baked goods.

Honey

Honey, like many other alternatives, does not prevent crystallization but may be used in lieu of corn syrup if you don’t mind the unique taste. Because of this, you should choose a moderate kind, such as acacia or clover, or opt for light-colored honey. Light-colored honey has a softer taste than conventional honey because the lighter the honey, the gentler the flavor. However, if you don’t mind the strong taste, you may use one with a deeper tint.

In many recipes, you may substitute honey for corn syrup in equal parts. The dark hue will play a role, particularly if you require dark-colored corn syrup in the combination. Furthermore, when the dish bakes, the sugar caramelizes, releasing a slight caramel-like taste similar to the real thing.

Frequently Asked Questions (FAQs)

What is a healthier alternative to corn syrup?

Alternatives to baking corn syrup include cane syrup, honey, and brown rice syrup. Whichever one you choose will be determined by your taste and texture preferences.

Why is corn syrup so bad for you?

Corn syrup cannot do any more damage than normal sugar. However, you should be concerned about high fructose corn syrup. High fructose corn syrup may cause insulin insufficiency, obesity, type 2 diabetes, and hypertension.

What can be substituted for corn syrup?

Aside from the solutions listed above, you might also try brown rice syrup. This component is made by boiling brown rice starch’s simple sugars into a thick syrup. In baking, it may be used in lieu of corn syrup in an equal quantity.

Conclusion

With all of the benefits that corn syrup offers to baked products, it may seem strange to be without it. However, if you are hesitant to use it, there are beneficial replacements available. Furthermore, some may properly match up to corn syrup, relieving the tension of seeking for a new bottle. So, relax and enjoy your baked goods, and don’t forget to give us a slice.