My Perfect Homemade Corn Syrup Substitute is a candy-like sauce that cooks up to be super thick, full-bodied, and sweet just like real corn syrup.
Hi Bold Bakers!
In true Bold Baking Basics fashion, my Corn Syrup recipe is for an ingredient I never came across when baking in Ireland. Corn syrup is a common baking ingredient in America, but if I saw a recipe using corn syrup back home I knew I couldn’t make that recipe.
So, my recipe is for all of you Bold Bakers that don’t want to use corn syrup, for those who simply cannot find it, and for those who like to make it all from scratch. While this recipe for homemade corn syrup is not an exact recipe for corn syrup, it is the perfect substitute.
What are substitutes for corn syrup?
Making this corn syrup substitute could not be easier. Made of only sugar, water, cream of tartar, and lemon juice, this candy-like sauce cooks up to be super thick, full-bodied, and sweet just like corn syrup.
There are other corn syrup substitutes out there like rice syrup, golden syrup, and glucose syrup — which are easier to find in Europe. That said, all of these substitutes do not yield the same color and texture as my homemade sub. If you’re looking for a corn-free corn syrup substitute, this is hands down the most effective one.
Is glucose syrup the same as corn syrup?
Yes, corn syrup is in fact a variety of glucose syrup and my substitute is as well. Again, the major difference here is that mine is made with no corn what-so-ever, no artificial ingredients, or stabilizers.
How can I use Corn Syrup?
How long does this corn syrup substitute last?
As this substitute has no preservatives it will last for up to 3 months.
While that’s not the same shelf life as store-bought corn syrup, it’s still quite a long time. This means that once you make one batch, you can almost always have this on hand for all of your cooking and baking needs that call for corn syrup.
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My Perfect Homemade Corn Syrup Substitute is a candy-like sauce cooks up to be super thick, full-bodied, and sweet just like real corn syrup.
- 2 cups (16oz/450g) sugar
- 3/4 cup (6floz/170ml) water
- 1/4 teaspoon cream of tartar (there is no substitute for this)
- 2 teaspoons lemon juice*
- a pinch of salt
In a heavy bottomed saucepan, over medium heat, add the sugar, water, cream of tartar and lemon juice.
Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it reduces significantly and becomes a thick syrup that drips off your spatula slowly. This will take roughly 15 to 20 minutes. You can test if it's ready by putting a drop on a cold plate and placing it back in the fridge for 10 minutes. If it is really thick once it's cold then it is ready. To be even more exact, you want it to reaches 230°F on a candy thermometer.
Remove from the heat and put the pot in a bowl of cold water to cool it down quickly. Once the syrup cools down completely use as directed in your recipe.
You will end up with roughly 1 1/3 cups (14oz/398g) of corn syrup substitute. Store in an airtight container at room temperature for 3 months.
Watch the Recipe Video!
*The lemon juice prevents the sugars from crystallizing once stored.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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