How to Substitute Light Corn Syrup in a Recipe - for Corn Allergies

by Joshua Wade ; Updated September 28, 2017

Many substitutes like honey or agave nectar are available for corn syrup.

Jupiterimages/ Images

Cheaper than sugar and just as versatile, corn syrup provides baked goods and other foods with a smooth texture, while also working to prevent crystallization in recipes for candy and fruit preserves. Corn syrup is also less sweet than sugar, reduces fat in a recipe, and leaves the finished product with no added flavor, unlike honey or molasses. However, those with a corn allergy may have an aversion to the sweetener as it is derived from corn starch. Fortunately, other everyday household ingredients can be used to create a corn syrup substitute without sacrificing flavor.

Substituting 1 cup corn syrup for sugar

Combine the sugar and water in the saucepan and set over medium heat.

Bring the mixture to a boil and allow to boil for one minute or until the sugar is completely dissolved.

Allow the mixture to cool. Place the mixture in an airtight container and keep in the refrigerator between uses.

Other Substitutions

Replace the corn syrup in your recipe, measure for measure, with honey or maple syrup. Honey and maple syrup are slightly sweeter than corn syrup and will also lend their respective flavors to the finished product.

Substitute the corn syrup, measure for measure, with treacle. Treacle or golden syrup, is a refined sugar syrup and can be used to replace corn syrup measure for measure. It is typically amber in color, with an appearance and viscosity of honey.

Exchange corn syrup, measure for measure, for brown rice syrup. In the same way that corn syrup is made from corn starch, brown rice syrup is made of rice starch. It is brown in color and lends a distinct flavor to the finished product.

Replace corn syrup with agave nectar by cutting the measurment of agave in half and increasing the other liquids in the recipe by 1/3 cup. A low-fat, organic option, agave nectar is derived from the sap of the agave plant and has a flavor much like maple syrup.


  • "How to Repair Food, 3rd Edition"; Tanya Zeryck, et al.; 2010
  • "How Baking Works: Exploring the Fundamentals of Baking Science"; Paula I. Figoni; 2010

Photo Credits

  • Jupiterimages/ Images

About the Author

Joshua Wade has been a freelance writer since 2006. Wade's poetry and short fiction have appeared in "The Frequent and Vigorous Quarterly" and "The Litter Box Magazine." He has also written for various online publications. Wade attended West Virginia University where he studied English and creative writing.