What Is Corn Syrup? Uses, Substitutes, and the Science Explained
Corn syrup is a key ingredient in many pies, particularly pecan pie and other nut pie fillings. What exactly is corn syrup? Why is it such a useful ingredient in baking? What substitutes can you use if you prefer to avoid it? And what are the health concerns people often mention, and are those concerns accurate?
This guide walks through everything you might want to know about corn syrup, from what it is and how it works to why it plays an important role in many classic pie recipes.
Table of Contents
What is Corn Syrup?
Corn syrup is a sweet, thick, viscous syrup made from refined cornstarch. In grocery stores, you will typically find two types: dark corn syrup and light corn syrup. Dark corn syrup has a deeper color because it contains a small amount of molasses, while light corn syrup is nearly clear and often includes a touch of vanilla extract for mild flavor.
Corn syrup plays several roles in baking. It can soften baked goods, help prevent crystallization, add sweetness, and improve texture. It is also less sweet than granulated sugar. The corn syrup sold in grocery stores contains mostly glucose along with small amounts of other simple sugars. Because of this, it is classified as a glucose syrup.
Health Concerns Around Corn Syrup:
When you hear corn syrup discussed negatively in the news, people are almost always referring to high-fructose corn syrup rather than the regular corn syrup sold in grocery stores. The corn syrup used in home baking is generally not high-fructose corn syrup.
What is High-Fructose Corn Syrup?
High-fructose corn syrup begins as regular corn syrup. Commercial food manufacturers add an enzyme called D-xylose isomerase, which converts part of the glucose in the syrup into fructose.
High-fructose corn syrup is classified by how much of the syrup is fructose. The number refers to the percentage of sugars in the syrup that are fructose. The most common variety in processed American foods is HFCS 42, which is 42% fructose. In commercial jellies and jams, formulas as high as HFCS 70 may be used, while HFCS 55 is commonly used in American soft drinks.
The European Union also uses high-fructose corn syrup, although it is usually called “isoglucose.” The isoglucose used in the EU typically contains around 20 to 30 percent fructose, which is lower than the standard 42% used in the United States.
Despite concerns about its health effects, HFCS remains widely used around the world because it is cheaper to produce than regular sugar. Fructose also tastes sweeter than glucose, so HFCS offers stronger sweetness at a lower cost.
What Are the Health Concerns Around High-Fructose Corn Syrup?
Higher consumption of high-fructose corn syrup has been linked to several health concerns, including obesity, type II diabetes, fatty liver disease, and an increased risk of heart disease. These concerns primarily relate to the fructose content. Fructose is metabolized differently than glucose and is more difficult for the body to break down when consumed in large amounts.
What is the Difference Between High-Fructose Corn Syrup and Regular Corn Syrup?
As explained above, high-fructose corn syrup contains varying amounts of fructose, with HFCS 55 being one of the most common formulations in the United States. In HFCS 55, 55% of the sugar molecules are fructose.
Regular corn syrup, however, contains nearly no fructose at all. It is almost entirely glucose, which means it does not pose any more health risk than regular sugar. It is still sugar, so it is not healthy in large quantities, but using it in baking does not introduce the health concerns associated with HFCS.
Fructose also tastes sweeter than glucose. Because of this, high-fructose corn syrup tastes noticeably sweeter than regular corn syrup. White sugar, or sucrose, is made of one glucose molecule and one fructose molecule, which means it is 50% fructose. Since regular corn syrup contains nearly zero fructose, it has a mellower, less sweet flavor than both granulated sugar and high-fructose corn syrup.
When to Use Corn Syrup in Baking:
You may have heard a saying that baking is a science. While I think that might be exaggerated to an extent, there are some ingredients used in baking (and also cooking) that are there less for the flavor and more for what they bring to the table in terms of chemistry and physics. Corn syrup is one of those ingredients. Other ingredients that fall into that category would be vodka in my pie dough recipe, cream of tartar in meringue recipes, a pinch of nutmeg in savory recipes, and more.
- To Prevent Crystallization in Caramel:
Making caramel can be a technical process, especially for beginners. A well-made caramel is a delicious addition to many desserts, but there are several ways a batch can go wrong. Crystallization is one of the most common issues. If caramel is agitated at the wrong moment, sugar crystals can form and cause the entire batch to turn grainy rather than smooth and pourable. Adding a small amount of corn syrup introduces glucose molecules that help reduce the chances of crystallization. You can read more about the science behind caramel and how to make a perfect caramel sauce here.
- To Make Gooey Cookies:
The same principle applies when you want cookies with an extra chewy or gooey texture. Replacing a small amount of the white sugar with corn syrup, or another glucose syrup, limits crystallization as the cookies cool. This keeps them softer and chewier even after they have fully cooled. This technique works particularly well in cookies that are meant to stay soft, such as chewy ginger molasses cookies or snickerdoodles.
- To Prevent Crystallization in Frozen Desserts:
Corn syrup can also act as a stabilizer in ice creams and sorbets. If you have ever noticed frost developing on ice cream that has melted slightly and then refrozen, that frost is caused by unwanted ice crystallization. Corn syrup helps limit the formation of large ice crystals, although many frozen dessert recipes also use additional stabilizers such as various gums for even more control.
- For Extra Shiny Glazes and Syrups:
Corn syrup can also improve the appearance of dessert glazes. Even small amounts of crystallization can make a glaze appear cloudy. Adding a little corn syrup reduces crystallization and results in a clearer, shinier glaze or syrup.
- To Make Nut Pie Fillings:
Corn syrup is one of the main ingredients in pecan pie and other nut pies, or even pies without nuts like oatmeal pie. In fact, corn syrup is such an integral part of pecan pie filling, that the recipe became popular when Karo corn syrup began publishing a recipe for pecan pie on the labels on their bottles.
Pies That Use Corn Syrup:
Substitutes for Corn Syrup in Baking:
The important aspects of corn syrup in baking is that the sugar molecules are primarily glucose, it has very little flavor, and the water content is higher than dry sugar crystals. Here are a few substitutes for corn syrup in baking.
- Honey: Honey can also be used as a substitute for corn syrup. It contains a natural mix of fructose and glucose and is sweeter than corn syrup. Honey also has a distinctive flavor, which will be noticeable in your final result. This can be a drawback or a benefit depending on the recipe. If you want the flavor of honey to be present in the finished product, it can be a great option.
- Invert Sugar Syrup: The best substitute for corn syrup in baking is invert sugar syrup. You can make invert sugar syrup on your stovetop by heating sugar, water, and a small amount of acid until the mixture reaches the soft-ball stage. The main differences between the two syrups are their sources and sugar composition. Invert sugar syrup is derived from white sugar, which is sucrose, while corn syrup is produced from cornstarch. Invert sugar syrup contains equal parts fructose and glucose, which makes it noticeably sweeter than regular sugar. Corn syrup, on the other hand, is almost entirely glucose and is less sweet.
- Golden Syrup: Golden syrup, most commonly found in the UK, is an invert sugar syrup made by the process of refining cane sugar. Like other invert sugar syrups, it is a mix of both fructose and glucose and is sweeter than corn syrup. It has a rich, almost buttery, caramel flavor and can be a delicious addition to baked goods. If you live in the UK, golden syrup is the easiest substitute to find.
How to Store Schnitz Pie
How Long Does Corn Syrup Last?
Unopened corn syrup can last nearly indefinitely when stored properly. Even after opening, a bottle of corn syrup can remain good for one to two years as long as it is not contaminated. Its high sugar concentration and low water content create an environment that is very difficult for bacteria or mold to grow in, which is why it has such a long shelf life.
How to Store Corn Syrup:
Corn syrup is best stored in a pantry or cupboard. It does not need to be refrigerated after opening, and refrigeration can make it overly thick and harder to pour. Keep the bottle in a cool, dry place for the best texture and stability.
