Invert Sugar Syrup Recipe: DIY Corn Syrup Substitute

Name: Invert Sugar Syrup
Cook time: 40 min
Total time: 40 min
Ingredients: 2 cups Granulated Sugar (400g); 1 cup Water (237mL); ½ tsp Cream of Tartar

November 23, 2025

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Invert Sugar Syrup Recipe: Homemade Corn Syrup Substitute

Corn syrup is a useful ingredient in many baking recipes because it helps prevent crystallization, especially in candies, caramels, and pie fillings. In pie baking, it is most often used in nut pies such as pecan pie, although it also appears in frozen desserts like homemade ice cream for an ice cream pie. However, corn syrup can be hard to find if you live outside North America, and many people prefer to avoid using it altogether. Invert sugar syrup is a good substitute to corn syrup because it offers nearly identical properties and performs the same way in most recipes.

What is Invert Sugar Syrup?

Invert sugar syrup is what you get when you break down white sugar, or sucrose, into a mixture of glucose and fructose. This process changes how the sugar molecules behave in recipes, which is why invert sugar syrup is so useful in baking. If you are interested in a deeper explanation of the chemistry behind this reaction, you can read more in the section below.

The finished syrup is clear, thick, and nearly flavorless aside from its natural sweetness. Because it contains glucose and fructose rather than sucrose, it helps prevent crystallization in recipes such as caramel, ice cream, and many other desserts. This makes invert sugar syrup function very similarly to corn syrup in recipes, which is why it works so well as a homemade substitute.

The Chemistry of Invert Sugar Syrup:

Regular, crystallized sugar is made up of sucrose molecules. Sucrose is a disaccharide made from two monosaccharides, one glucose and one fructose. Because sucrose is a larger and more complex molecule, it crystallizes more easily than monosaccharides. Glucose and fructose do not crystallize as easily, and adding even a small number of these molecules can interrupt the chain reaction that causes large sucrose crystals to form.

When invert sugar syrup, corn syrup, or other sugar syrups appear in recipes, it is usually because they introduce monosaccharides that help reduce crystallization. With fewer crystals forming, you get smooth, glossy caramel, clearer glazes, and rich, creamy ice cream.

Making invert sugar syrup at home is a bit like running a chemistry experiment in your kitchen. The goal is not to change the flavor, but to create a chemical reaction. When sugar, water, and a small amount of acid are heated together, the acid and heat lead to a chemical reaction, breaking the sucrose molecules apart into individual glucose and fructose molecules.

How to Make Invert Sugar Syrup:

Ingredients

2 cups Granulated Sugar (400g)

1 cup Water (8oz)

½t Cream of Tartar OR 1½t Lemon Juice

In a large enough pot to fit all of the ingredients, whisk together the sugar, water, and cream of tartar or lemon juice.

Heat the mixture on low heat. Once the water warms a bit, whisk everything again until the sugar dissolves.

Once the sugar dissolves, continue to heat the mixture on low heat for 35-40 minutes without stirring at all. Periodically check the temperature with a candy thermometer and remove the mixture from heat once it reaches 235-240F (112-116C).

Pro Tip: If you stir the mixture as it is heating, you can trigger a crystallization reaction

and you will need to start the process over again.

Allow the mixture to cool and transfer to an airtight container and store in the refrigerator for up to one year.

Using Invert Sugar Syrup as a Substitute for Dark Corn Syrup:

Dark corn syrup has molasses added to it, which gives it a deeper flavor and darker color. To create a dark corn syrup substitute, use one tablespoon of molasses for every three tablespoons of invert sugar syrup. For example, if a recipe calls for ¼ cup of dark corn syrup, combine three tablespoons of invert sugar syrup with one tablespoon of molasses.

Cream of Tartar or Lemon Juice in Invert Sugar Syrup:

Breaking sucrose down into glucose and fructose requires the presence of an acid. Cream of tartar and lemon juice are both acidic ingredients, and either one works well when making invert sugar syrup. They are used in small enough quantities that they will not noticeably affect the flavor of the finished syrup. If you use lemon juice, you will need a slightly larger amount since lemon juice also contains water.

When to Use Invert Sugar Syrup:

You can use invert sugar syrup anywhere that calls for corn syrup. Substitute it in 1:1 for corn syrup, using the same amount of syrup as corn syrup called for in the recipe. Common applications of corn syrup, or invert sugar syrup are:

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. Introducing some glucose or fructose molecules can help prevent this chain reaction. Adding a little bit of invert sugar syrup or corn syrup can be helpful. 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 invert sugar 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 such as chewy ginger molasses cookies or snickerdoodles.

To Prevent Crystallization in Frozen Desserts:

Invert sugar 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. Invert sugar 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:

Invert sugar syrup can also improve the appearance of dessert glazes. Even small amounts of crystallization can make a glaze appear cloudy. Adding a little 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. If you don’t have corn syrup on hand, you can substitute invert sugar syrup.

Other Substitutes for Corn Syrup:

If you do not want to use corn syrup or cannot find it, but you also do not want to spend the time making invert sugar syrup, there are a couple of other substitutes you can use. Keep in mind that these options will both add their own flavor to the recipe, so they may change the final result slightly.

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.

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 Invert Sugar Syrup:

Once you make invert sugar syrup, it can last for an extremely long time as long as it doesn’t get contaminated. The low water content, and the high sugar content make it difficult for mold or bacteria to grow. Once your batch of invert sugar syrup has cooled, store it in an airtight container in your refrigerator for up to 12 months.