Bold Baking Basics, Homemade Ingredients

Perfect Homemade Corn Syrup Substitute

4.05 from 73 votes
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.

[ Need more substitution ideas? How about how to Substitute Eggs! ]

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.

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How can I use Corn Syrup?

Use my Corn Syrup Substitute to make Homemade Marshmallows and even Rolled Fondant.

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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Perfect Homemade Corn Syrup Substitute

4.05 from 73 votes
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.
Author: Gemma Stafford
Prep Time 5 mins
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.
Author: Gemma Stafford

Ingredients

  • 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

Instructions

  • 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. 

Recipe Notes

*The lemon juice prevents the sugars from crystallizing once stored. 

 

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Marianne08

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Lynn Punzal Rubiano

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Comments & Reviews

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Jean Wood
Guest
Jean Wood
3 months ago

Hi, Gemma.
Will this substitute work for Candy such as Carmels

Karri
Guest
Karri
1 month ago

Can this be used instead of corn syrup in a cotton candy recipe?

Andreina
Guest
Andreina
3 months ago

Loved this recipe …..my merengue to cover up the cake was delicious and BEAUTIFUL. THANK YOU

Tracie Rye
Guest
Tracie Rye
3 months ago

Hi Gemma. I have just made this but I just couldn’t get it to the point where it dropped off the spatula. I gave up after 50 minutes. It seems ok and tastes ok but it is more of a golden colour. So it still alright? Or have I burnt it?

Kathy
Guest
Kathy
6 days ago

Hi,

I made this, using Truvia, instead of sugar, and it turned out great. It was an awesome substitute in the pecan pie I made.

Leisa
Guest
Leisa
7 days ago

Brilliant. I found this recipe after realizing I was out of light maple syrup for my maple pecan chocolate tart (that I make each TG). I made this in the microwave in a large 4 cup pyrex. I did successive series of 1/2 power for 3 minutes. (Of course, failure to know your microwave could end up with a disaster!) I had my electronic thermometer handy and checked the temp after each 3 minute series. It worked perfectly, and I will no longer by corn syrup as this was quick and easy. If you use, ensure that when you remove… Read more »

Member

Thank you Ms Gemma

Karen Dumont
Guest
1 month ago

Hi can all of your recipes be converted from sugar to a substitute ? I’m a diabetic and can’t have the sugar thats in everything ! I’m a cookie baker among various other delights and would love the advise ! ty k dumont

Lorie
Guest
2 months ago

Hi,
I was wondering about What happened to the salt that is part of your recipe. It was not included
When you actually cook the corn syrup

Johnrey Sojor
Guest
Johnrey Sojor
3 months ago

Hi Gemma! good day..can I substitute lemon juice with any citrus fruits? thanks a lot.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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