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Best Substitutes for Corn Syrup — What to Use Instead

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Honey: 1:1 — Thicker, stronger flavor. Works in most recipes.

Maple Syrup: 1:1 — Adds maple flavor. Good in pecan pie.

Overview

Top substitute for corn syrup: Honey (1:1). Thicker, stronger flavor. Works in most recipes. Plus 3 more alternatives.

Key Details

Honey: 1:1 — Thicker, stronger flavor. Works in most recipes.
Maple Syrup: 1:1 — Adds maple flavor. Good in pecan pie.
Agave Nectar: 1:1 — Neutral flavor. Similar viscosity.
Golden Syrup: 1:1 — British staple. Buttery flavor. Good for baking.

Why This Matters

Corn Syrup is a common ingredient that may need substituting
Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives
Sometimes you simply run out of an ingredient mid-recipe
Allergies or intolerances may necessitate a swap

How To

1Best overall substitute: Honey at 1:1
2Consider the role of the ingredient (flavor, texture, binding, leavening)
3Test substitutes in small batches first
4Adjust other ingredients as noted for best results
5Some substitutes work better in certain recipes than others

Tags

substitutessugar-subcorn-syrupingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute for corn syrup is Honey at 1:1. Thicker, stronger flavor. Works in most recipes.