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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. It’s baking hacks like these that allow you to bake anything you want, no matter where you are in the world!
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. I have great recipes for ingredients like Homemade Cream Cheese or Condensed Milk on my Bold Baking Basics page!
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.
Get More Bold Baking Basics!
- Homemade Sweetened Condensed Milk
- How to Make a Molasses Substitute
- Homemade Buttermilk
- Sugar Substitutes
- Hot Chocolate Mix
Check out my new cookbook, Bigger Bolder Baking Every Day, for more great baking basics and classic recipes!
Watch The Recipe Video!
Perfect Homemade Corn Syrup Substitute
- 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, salt 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 (110°C) 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.