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Sweeteners & chocolate · Syrups & honey

Light corn syrup

Clear, mild glucose syrup from corn starch; prevents sugar crystallising in candies, frostings and pecan pie.

Also called: corn syrup, glucose syrup, Karo

2 recipes with it

What it is

Light corn syrup is a glucose syrup made by breaking down corn starch with enzymes; it is clear, thick and only mildly sweet, often with added vanilla. Because it is mostly glucose, it interferes with sucrose crystals, which keeps caramels, marshmallows and glazes smooth and glossy. It is not the same as high-fructose corn syrup. Glucose syrup sold in Europe is similar but thicker.

How it’s used

  • Pecan pie
  • Caramels, brittles and marshmallows
  • Glossy glazes and ganache
  • Keeping sorbets and ice creams smooth

Characteristics

Taste
Mildly sweet, neutral.
Sold as
liquid
Cooking uses
Suitable for baking

Storage

Pantry-stable. Closed at room temperature.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
283 kcal
Protein
0 g
Carbohydrate
76.79 g
Fat
0.2 g
Fibre
0 g
Sugars
76.77 g

USDA FoodData Central: Syrups, corn, light.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Golden syrup — 1:1 in pies and candies; adds colour and caramel flavour.

Related ingredients

Recipes with light corn syrup

More syrups & honey