Corn Syrup: How This Neutral Sweetener Works in Candy & Baking
Made by enzymatically breaking starch into glucose, corn syrup prevents crystal‑formation in sweets—but it’s pure added sugar and essentially nutrient‑free.
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What Is Corn Syrup?
Corn syrup is a viscous solution of glucose (≈ 75 %) and water produced from milled corn starch via acid‑ or enzyme‑hydrolysis. Unlike **high‑fructose corn syrup (HFCS)** it contains little or no fructose.
Nutrition Facts (per 100 g)
| | Amount | %DV |
|---|---|---|
| Calories | 286 kcal | — |
| Total Sugars (glucose) | 75 g | — |
| Protein | 0 g | — |
| Fat | 0 g | — |
| Vitamins & Minerals | *Trace only*
Functional Benefits in Food Science
- **Anti‑crystallisation**: keeps caramels & fondant smooth
- Improves chew in nougat & gummies
- Adds shine to sauces; humectant for moist cakes
Health Impact
- **High glycaemic** (GI≈ 115) → rapid blood‑sugar spike
- Excessive intake linked to weight‑gain, NAFLD & dental caries
- Zero fibre, protein or micronutrients → “empty calories”
Culinary Uses & Tips
- Substitute 1 cup corn syrup for 1 ¼ cups sugar plus ¼ cup water
- Use light syrup for neutral flavour; dark (with refiners’ syrup) for mild molasses note
- Replace ≤ 30 % of honey/maple in recipes to inhibit crystallisation while keeping flavour.
Common Substitutes
- **Invert syrup** or **golden syrup** (similar anti‑crystal action)
- **Brown rice syrup** (lower GI ≈ 98 but still glucose rich)
- **Honey** adds antioxidants but alters flavour & water content.
Sustainability & Supply Chain
Derived from industrial corn monocultures—high fertiliser & pesticide use. Look for syrup from non‑GMO or regenerative corn where available.
Storage & Safety
Shelf‑stable ≥ 18 months unopened; store sealed at room temp. Viscosity drops above 35 °C—avoid overheating plastic bottles.
Key Takeaways
✔︎ Excellent anti‑crystallising agent for candy
✖︎ Pure added sugar—use sparingly
✔︎ Neutral taste & colour
- 1. Corn Syrup
Use in moderation due to high heat.
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