a b c d e f Weinstein, Jay (2007). "Karo Syrup". In Smith, Andrew F. (ed.). The Oxford Companion to American Food and Drink. Oxford. p.339. ISBN 978-0-19-530796-2. OCLC 71833329. {{ cite encyclopedia}}: CS1 maint: location missing publisher ( link) Historically, corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. The process was invented by the German chemist Gottlieb Kirchhoff in 1811. Currently, corn syrup is obtained through a multi-step bioprocess. First, the enzyme α- amylase is added to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium genus Bacillus and the enzyme is isolated from the liquid in which the bacteria were grown. The enzyme breaks down the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria. [6]

This DIY corn syrup is not quite as sweet as store-bought corn syrup. However, you will not notice it much in most recipes. Other times, the best recipe may be the one that fits your health goals better than corn syrup. Whatever your need for a substitute, there’s at least one below that will be your best! 1. White Sugar Sometimes the best substitute is the one you have on hand. It’s the one you can grab when you are mid-recipe and realize you just didn’t quite have enough corn syrup. If mixed with sugar, water, and cream of tartar, corn syrup can be used to make sugar glass. [16] History [ edit ] 1917 Karo advertisement encouraging corn syrup as a wartime sugar substitute Even though molasses is made from sugar, the process of cooking the sugar to make molasses creates a sweetener that ranks lower on the glycemic index. Therefore, it is sometimes suggested as an alternative to sugar and corn syrup in baking.Furthermore, this is a great choice for those who want to use corn syrup but do not want to use a corn-based product. 3. Golden Syrup In some of these recipes, the neutral taste and consistency of corn syrup may not be as important as in candy recipes. Therefore, when looking for a substitute for corn syrup choose one that is best for your specific recipe. The Best Corn Syrup Substitutes A good corn syrup substitute may come in handy, whether you are making candy, caramel, marshmallows, or baked goods like pecan pie! Perhaps you need a healthy substitution or you simply don't have any on hand, either way, we have plenty of ingredients that can be used in its place (including a recipe for homemade corn syrup)! Easy Alternatives For Corn Syrup

In addition, its rich brown color will impact the overall appearance of certain recipes ( especially candies).Dent corn" ( Zea mays var. indentata) is so called because the tops of its kernels are slightly indented. See Merriam-Webster dictionary. Karo Syrup - FAQ". Karo. ACH Food Companies, Inc. Archived from the original on 11 May 2015 . Retrieved 15 May 2015. Made from sugar, water, and lemon juice or citric acid, golden syrup has many of the qualities of corn syrup - without being a corn by-product. Its sweet and buttery flavor is the base for many sweet treats in the UK.

However, corn syrup is an ingredient that is quite specific to getting the right taste and texture in many recipes. Popularly used in making candy, the neutral taste of corn syrup allows the flavors of the candy to stand out. Moreover, its extra sweet taste is also needed. Jump to:

This sugar and water mixture is a great replacement for corn syrup in baking. However, it is not ideal for candy making because the sugar will crystallize when heated. Brown rice syrup is a substitute that most home cooks will not have on hand. If you are looking for a long-term corn syrup substitute though, this is one to consider. Especially if you want a substitute that is lower in sugar. Hobbs, Larry (2009). "Starch: Chemistry and Technology". In BeMiller, James; Whistler, Roy (eds.). Sweeteners from Starch: Production, Properties and Uses (PDF) (3rded.). Elsevier Inc. pp.808–813. ISBN 978-0-12-746275-2 . Retrieved 5 December 2019.