According to Sweet Additions, brown rice syrup is a gluten-free sweetener made by cooking down rice with enzymes which then transform the starches in the rice into sugars. Karo ® Light contains corn syrup made with real vanilla and salt and is most famously used in pecan pie.

According to Nutritional Outlook, tapioca syrup has the potential to be substituted for corn syrup in most recipes.

Pure maple syrup is high in antioxidants and micronutrients like calcium, potassium, B vitamins, zinc, and magnesium. Keep in mind that golden syrup is slightly thicker than corn syrup and has a unique, buttery flavor, which could change the results of your recipe.

They’re made from the starch of corn, which corn syrup producers can form into a sweet, concentrated solution due to its combination of sugars. Corn syrup is a food syrup which is made from the starch of corn/ maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Agave syrup is a suitable replacement for maple syrup in recipes where the taste of the maple would conflict with other ingredients. Corn syrup is widely used in American recipes - in fact it's tough to bake any classic American cake or pie without a bottle of corn syrup in the cupboard. The sweetness and complexity of the caramel flavor carry the other sweet notes in the dish and make these British desserts extraordinary.Light corn syrup has about 62 calories and 17 grams of sugar per tablespoon, and dark corn syrup provides around 57 calories and 16 grams of sugar per tablespoon. As cooking in the home declined in the 21st century, so that fewer people made candies or pies at home, commercial sales of Karo tended to dominate over the retail sales. In contrast, low-DE tapioca syrup is more viscous and can help granola bars stick together but may need a boost of sweetness from other added sweeteners if used in baking. While stevia is not a suitable substitute for corn syrup in every recipe, it may be used in certain baked goods that feature corn syrup, such as pecan pie. The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject.

Although it doesn’t offer any significant nutritional benefits over corn syrup, it can easily be used as a substitute in most recipes if you don’t have any corn syrup on hand ( 7). It is likely harder to find golden syrup in America than it is corn syrup; Martha Stewart notes you can make some semblance of golden syrup at home by combining two parts light corn syrup with one part molasses. Molasses can be used in place of dark corn syrup in an equal amount when making baked goods, glazes, and sauces. It can be used to prevent crystallization up to a certain point (hard-ball stage on a candy thermometer), so it will work for nougats, gummies and marshmallows.

The American Heart Association recommends limiting intake of added sugars to no more than 100 calories per day (6 teaspoons of sugar) for women and 150 calories per day (9 teaspoons) for men. Since honey is more acidic than corn syrup, you may need to supplement with some baking soda to help promote a proper rise in the batter.

Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.Additionally, some varieties of regular honey contain other types of added sugar, including high fructose corn syrup ( 4). Because stevia is significantly sweeter than regular sugar or corn syrup, you will likely need to use it in much smaller amounts.