10 Substitutes For Corn Syrup

Corn syrup is often on the ingredients list for sweets such as pecan pie, fudge, caramel sauce, and more. The thick liquid sweetener plays a role in both texture and flavor for many baking and candy making recipes.

While corn syrup is still made from corn, it is not the same as high fructose corn syrup. However, corn syrup is still a refined sweetener, and it’s best to avoid eating corn syrup on a regular basis. If a recipe calls for corn syrup, it’s usually because its viscosity plays a role in the final texture of that treat. However, there are ways to create similar results. If you don’t have any on hand or you’re looking for a health-conscious swap, these corn syrup alternatives might be good to consider the next time you’re whipping something up in the kitchen.

Substitutes for Corn Syrup

Whether you don't have corn syrup or just want to use something else, knowing these 10 substitutes for corn syrup will come in handy.

Golden Syrup

Golden syrup is made up of water, sugar, and citric acid and has a very similar consistency to corn syrup. Because it’s a thick liquid, it’s a great 1:1 swap in baking and candy recipes. However, it’s important to keep in mind that it has a unique buttery, caramel-like flavor that will come through in whatever recipe you’re using it in.

Brown Rice Syrup

Brown rice syrup is produced by breaking down the starches found in brown rice. The brown syrup has a similar consistency to corn syrup and its sweetness level is almost identical. However, it does have a stronger, nuttier flavor to consider when adding it to specific recipes. Use a 1:1 ratio in baking or candy making recipes that have complementary flavors.

Maple Syrup

Maple syrup is crafted by concentrating the sap of a sugar maple tree. It has a thinner consistency in comparison to corn syrup, so if texture matters in your recipe, this isn’t the ideal swap. However, if you are looking for something similar that will impart sweetness and a depth of maple flavor, this is a great alternative you most likely already have on hand. Use a 1:1 swap for corn syrup in baked goods, but avoid using this swap for candy making.

Sugar and Water

By combining granulated sugar and water using a ratio of 4:1, you can create a thick, sweet syrup similar to corn syrup. This mixture won’t provide an ideal swap if you’re hoping to maintain the consistency that corn syrup would in a recipe, but it can be used as a 1:1 swap for baked goods to add similar sweetness without introducing any other flavors to the mix.

Honey

Honey has a similar consistency as corn syrup, but it tends to be a bit sweeter. While it does make for a great swap in baked goods, it should not be used for candy making. Use a 1:1 swap for corn syrup, but do keep in mind that honey may impart a distinct flavor when using it as an alternative.

Cane Syrup

Cane syrup is a dark, viscous syrup that is made from sugar cane stalks. While it looks similar to molasses, the flavor isn’t quite as strong. Use a 1:1 swap for corn syrup in baking recipes, but skip this swap for candy making.

Agave Syrup

Agave is made by concentrating the sap from agave plants. It has a similar consistency to corn syrup, and its flavor isn’t very strong. It’s a great 1:1 swap, but keep in mind that different agave syrups have varying sweetness levels. You may find that some agave syrups are sweeter than corn syrup, while others aren’t as sweet. Use it for baked goods, but skip this swap for candy making.

Molasses

The consistency of molasses is very similar to corn syrup and can be used with a 1:1 ratio as an alternative in baked goods. However, molasses is not as sweet as corn syrup and has an overpowering flavor. This swap will significantly affect the flavor of the recipe and should only be used with complementary ingredients.

Black Treacle

Black treacle is a dark, sweet syrup that’s very similar to molasses. While it can be used as a 1:1 swap for corn syrup, it is sweeter and has a deeper, rich flavor that can affect your final recipe. While the consistency is close to the same, it’s best to only use it as a swap for candy making or baked goods with complementary flavors.

Tapioca Syrup

Tapioca syrup is made from the root vegetable cassava. The starches in the root are broken down and converted into a syrup, which is flavorless, but has a similar sweetness to corn syrup. It can be used as a 1:1 swap for baking, but shouldn’t be used as an alternative for candy making.