We answer bakers' questions in every issue of Sift magazine. In our Fall 2018 issue, reader Nancy Wheelwright asked,"Somewhere I got the idea that corn syrup is something to be avoided. What is the purpose of corn syrup in a recipe? Can something else be used as a substitute? What was used before we had corn syrup?"
Corn syrup is not quite the evil ingredient people think it is. They confuse the corn syrup we use for baking with a very specific commercial variant: high fructose corn syrup, which is found lurking in all kinds of processed foods.
Corn syrup from the baking aisle is an invert sugar, meaning it's liquid at room temperature. It does a couple of specific things in baking. In a cookie recipe, it creates a texture that's both bendy and chewy, as opposed to crisp. If you bake your cookies just until the edges start to brown, this is the texture you'll get:
Invert sugars prevent grains of sugar from recrystallizing when the cookie cools, making it less brittle. Keep in mind, though, that if youbake the batch a bit too long, you'll get a cookie that's crisp throughout, despite the invert sugar in the formula.
Corn syrup is often added to fudge recipes to keep them from getting grainy, again by inhibiting the formation of large sugar crystals. That's also the reason it's sometimes added tocookie glazes: smaller crystals mean the frosting is shinier when it dries.
Alternatives to corn syrup
The advantage corn syrup has is its neutral flavor, but it's not the only invert sugar you can use.
Honey, maple syrup, and molasses can stand in for corn syrup, with slight adjustments up or down for their sweetness levels. For instance, honey is sweeter than corn syrup, so using about a third less helps you balance out the flavor.
Golden syrup is similar to corn syrup in its sweetness level. Molasses is not as sweet, but brings a robust flavor package of its own, making it good for a spice cookie (but kind of bossy for a snickerdoodle).
If you adore a crisp edge and a bendy center, try adding a tablespoon of invert sugar to your cookie recipe; choose whichever one best suits your desired taste. If corn syrup is what you use, you can rest easy.
A little experimentation can deliver the exact texture you're looking for — just keep an eye on the baking time (remember cookies will bake a bit more after coming out of the oven).
If you want to better understand the yummy science behind chocolate chip cookies, learn how a little extra milk or brown sugar can deliverextra-crunchy, extra-chewy, or extra-cakey cookies.
Many thanks to Anne Mientka for the photographs in this post.
FAQs
Corn syrup keeps sugar from crystallizing, a.k.a. hard sugar lumps forming in your otherwise smooth syrup, which is why you'll often see it in homemade candy or caramel recipes. Whether you're making brittle or butterscotch, adding corn syrup along with the sugar results in smooth, never-grainy caramel.
Can you skip corn syrup in a recipe? ›
Because corn syrup plays an important role in developing texture for many recipes, it's best not to leave it out. Instead of omitting it altogether, choose an alternative as a worthy swap.
What is corn syrup best used for? ›
Corn syrup is a liquid sweetener made from corn starch that is used in a wide variety of culinary applications, like making candy, jams, jellies, frostings, and baked goods like cookies, pies and cakes.
What is the purpose of adding corn syrup? ›
Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. It can be processed into high-fructose corn syrup (HFCS) by using the enzyme D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose.
How does corn syrup affect baking? ›
Corn syrup is often added to fudge recipes to keep them from getting grainy, again by inhibiting the formation of large sugar crystals. That's also the reason it's sometimes added to cookie glazes: smaller crystals mean the frosting is shinier when it dries.
What is a substitute for corn syrup in baking? ›
The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.
Is Karo syrup the same as corn syrup? ›
Karo syrup is a popular brand of corn syrup, which is obtained from corn starch that is derived from maize. It is a concentrated solution of several sugars, such as glucose (dextrose), derived from corn starch. Because of various sugars, corn syrup has a naturally mild sweet taste.
Can I use honey instead of corn syrup? ›
Honey won't prevent crystallization as well as corn syrup does, so it's not the best choice if you're making candy, but it's great for other uses. You can sub in equal quantities, but at around 80 degrees Brix, honey does bring a higher rate of sweetness.
Is corn syrup OK in moderation? ›
Experts say just like regular sugar, some high fructose corn syrup is not “bad” for you. But, like any sugar, it should be consumed in moderation.
What does corn syrup do in a sauce? ›
Why do some recipes have corn syrup in them? Corn syrup is an invert sugar, which means that it prevents sugar crystals from forming.
Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty. 3. Adds Moisture and Shine: Beyond candy making, corn syrup can be used to add moisture and a glossy finish to dessert sauces and frostings.
Is there a healthy version of corn syrup? ›
Golden Syrup
It's made by refining cane sugar, and it has a similar texture and color to corn syrup. Golden syrup has a rich, caramel flavor that can work well in recipes that call for a bold flavor. It's also free from artificial ingredients, making it a healthier alternative to corn syrup.
Why do people avoid corn syrup? ›
Studies show that high fructose corn syrup increases your appetite and promotes obesity more than regular sugar. “High fructose corn syrup also contributes to diabetes, inflammation, high triglycerides and something we call non-alcoholic fatty liver disease,” says Dr.
Why add corn syrup to ice cream? ›
While corn syrup helps bind more water and keep it from freezing in ice cream, its most common purpose in sweets is to inhibit the formation of sugar crystals—pure sucrose will crystallize, but adding another form of sugar, in this case glucose, will slow down the formation of crystals.
Does corn syrup go bad? ›
Proper storage means keeping the corn syrup in a cool, dry place and tightly sealing the container after each use to prevent contamination and moisture ingress. Corn syrup does not typically spoil the way that dairy products do because it doesn't contain proteins or fats that can quickly degrade.
Why use corn syrup instead of sugar? ›
Often used in baking, corn syrup creates a smoother texture than regular sugar. Think of a pecan pie versus a cake. A pecan pie, which uses corn syrup, is gooier and less spongy than a cake, which uses granulated sugar.
What does corn syrup affect? ›
Compared with regular sugar, it's cheaper and sweeter, and is more quickly absorbed into your body. But eating too much high fructose corn syrup can lead to insulin resistance, obesity, Type 2 diabetes and high blood pressure.
What effect does corn syrup have? ›
Indeed, the U.S. Food and Drug Administration (FDA) notes that overconsumption of either variety of corn syrup can be harmful to health. Each variety has been linked to heart disease and type 2 diabetes, "and studies show that corn syrup increases appetite, thus promoting obesity," says Young.
We answer bakers' questions in every issue of Sift magazine. In our Fall 2018 issue, reader Nancy Wheelwright asked,"Somewhere I got the idea that corn syrup is something to be avoided. What is the purpose of corn syrup in a recipe? Can something else be used as a substitute? What was used before we had corn syrup?"
Invert sugars prevent grains of sugar from recrystallizing when the cookie cools, making it less brittle. Keep in mind, though, that if youbake the batch a bit too long, you'll get a cookie that's crisp throughout, despite the invert sugar in the formula.
Corn syrup is often added to fudge recipes to keep them from getting grainy, again by inhibiting the formation of large sugar crystals. That's also the reason it's sometimes added tocookie glazes: smaller crystals mean the frosting is shinier when it dries.
Honey, maple syrup, and molasses can stand in for corn syrup, with slight adjustments up or down for their sweetness levels. For instance, honey is sweeter than corn syrup, so using about a third less helps you balance out the flavor.
