Technically speaking there are two varieties of corn syrup. High-fructose corn syrup (HFCS) and corn syrup a very different things, HFCS is made by converting the glucose in corn syrup into fructose, which creates a sweeter liquid. At one point HFCS was labelled as a culprit in expanding Australians waistlines, further research has concluded that this wasn’t the case but it has been banned in the UK.
Nutritionally speaking, corn syrup is a discretionary food and should only be consumed in small portions. It is made up of 28% sugar and is gluten-free. Technically speaking as corn syrup is suitable for vegans and vegetarians but double-check the ingredients list to make sure nothing funky has been added.
There are approximately 323 calories in 100g of glucose syrup.
Corn syrup is often listed on food labels as corn syrup or glucose syrup.
HFCS, on the other hand, may be listed as galactofructose, isoglucose and glucose-fructose syrup.
Where to get corn syrup?
Corn syrup alternatives
If you don't have corn syrup there are a couple of ingredients that you can replace it with.
If you’re out of corn syrup you can swap in equal amounts of honey. It will alter the taste slightly to be more sweet and brown quicker than usual but is the most similar swap. Hey presto!
2. Maple syrup
If you’re looking for a substitute for dark corn syrup, maple syrup is a great choice. It will add extra sweetness, just swap it in part for part.
3. Make your own
For a cheaper and easier alternative make your own corn syrup substitute. Combine 2 cups of sugar, ¾ cup water, ¼ tsp of cream of tartar and a dash of salt in a large pan and bring to the boil. Stir and reduce the heat to a simmer and cover for 3 minutes. Cool the syrup and store in a cool dark airtight container for up to two months.