Here’s a challenge for you: go down the grocery store aisle with processed baked goods like cookies, snack bars, and other sweet treats. Can you look at five different items that DON’T have corn syrup in them?
The likelihood is that you’ll spot corn syrup in the majority of processed sweet foods because it’s good for boosting shelf life and adding sweetness less expensively (corn is a subsidized crop in the United States, which is why corn syrup is usually cheaper to use than other sweeteners.)
The home baker can also use corn syrup since it’s easily found in the baking aisle of even the smallest grocery stores. Which sweeteners are the best corn syrup substitutes, though?
Some of the best corn syrup substitutes are:
- Honey
- Brown rice syrup
- Agave nectar
- Simple syrup
- Maple syrup
Each of these sweeteners has varying levels of sweetness and things you’ll want to consider before you swap out corn syrup for them. To learn more about how to use these as corn syrup swaps, keep reading.
5 Best Corn Syrup Substitutes
1. Honey
Also considered a more natural, unrefined corn syrup substitute, honey has a similar thick and viscous consistency as corn syrup. Unlike corn syrup, honey is NOT vegan-friendly (it’s the only sweetener that isn’t vegan), so that’s one drawback.
Honey is about 25% sweeter than regular table sugar, while corn syrup is around 30-50% as sweet as regular table sugar. Despite the difference in sweetness, most sources say you can substitute honey instead of corn syrup in a 1:1 ratio.
Honey might not be the best choice as a corn syrup substitute in some instances since it tends to crystallize over time. This process is normal, but corn syrup doesn’t crystallize, so it’s something to keep in mind.
2. Brown rice syrup
Brown rice syrup is a thick, viscous sweetener with a similar consistency to corn syrup. Brown rice syrup is about half as sweet as regular sugar, but that doesn’t mean it has a low glycemic index with a high glycemic index of 98.
The flavor of brown rice syrup is often described as toasty, nutty, and reminiscent of butterscotch. Like corn syrup, it’s not as sweet as regular sugar (around 50% as sweet) which is one of the benefits of using it as a corn syrup substitute.
3. Agave nectar
Did you know that some types of agave nectar are made from the same plant tequila is made from? It’s also a vegan-friendly alternative to honey, and has a syrupy consistency similar to corn syrup.
Many people think of agave nectar as one of the more natural, unrefined sweeteners, but that’s usually not the case. Agave nectar is usually a more processed sweetener, so if you want an unrefined version, look for raw versions of agave nectar.
When compared to regular sugar, agave nectar is around 1.5 times sweeter, so keep that in mind when using at as a corn syrup substitute since corn syrup is LESS sweet than regular table sugar.
4. Simple syrup
Out of corn syrup and don’t want to make a trip to the grocery store to finish baking? Instead of using dry granulated sugar as a swap, you can stick with the liquid consistency and make a simple syrup of one part granulated sugar dissolved into an equal part of water (e.g. one cup of sugar dissolved into one cup of water.)
Since simple syrup uses regular sugar as the base, it’ll be a bit sweeter than corn syrup, which is around half as sweet as table sugar. Simple syrup is a popular sweetener for mixed drinks since it easily mixes in without being gritty!
5. Maple syrup
For a natural, unrefined corn syrup substitute, look no further than maple syrup. A paleo-friendly sweetener, maple syrup is around 60% as sweet as regular sugar, so it’s more equal to corn syrup in terms of sweetness.
Another benefit of maple syrup vs. honey is that maple syrup is vegan.
Summary of best corn syrup substitutes
| Sweetener | Calories | Total carbs (incl. sugars) | Vegan/Paleo | Sweetness compared to regular sugar | Unrefined? |
| Corn syrup (1 tbsp.) | 60 | 15 g (5 g) | V | ~50% as sweet | No |
| Honey (1 tbsp.) | 60 | 17 g (13 g) | P | ~25% sweeter | Yes |
| Brown rice syrup (1 tbsp.) | 75 | 18.5 g (8.5 g) | V | ~50% as sweet | No |
| Agave nectar (1 tbsp.) | 60 | 16 g (16 g) | V | ~150% sweeter | Most types – no (raw=yes) |
| Simple syrup (1 tbsp.) | 40 | 9.5 g (9.5 g) | V | Same sweetness | No |
| Maple syrup (1 tbsp.) | 55 | 13 g (13 g) | V, P | ~60% as sweet | Yes |
FAQs:
High-fructose corn syrup is treated with enzymes to make it higher in fructose compared to regular corn syrup. Because fructose is sweeter than glucose (the type of sugar in regular corn syrup), high-fructose corn syrup is often used for a sweeter end product.
Corn syrup is a refined added sugar that should be limited to 50 grams or fewer per day, according to current Food and Drug Administration (FDA) guidelines.
Corn syrup adds moisture and prevents crystallization in baked goods. It’s a popular sweetener for making gooey treats like caramels, pecan pie, and chewy cookies.
Leave a Comment