Substitutes for light corn syrup

Light corn syrup substitutes

Light corn syrup adds mild sweetness and moisture and keeps sugar from crystallizing. For baking, sugar syrup or honey stands in.

What light corn syrup does

A mild liquid sugar that keeps sugar from crystallizing, so candy, caramel, fudge, ice cream and frosting stay smooth. It also adds moisture and shine.

Quick reference

SubstituteAmount
Sugar dissolved in water Sources vary1 cup granulated sugar + ¼ cup water or other liquid from the recipeper 1 cup light corn syrup
Honey Sources vary1 cup honeyper 1 cup light corn syrup

When the substitute matters

  • Baked goods and pie fillings: sugar dissolved in water.
  • Baked goods where flavour is welcome: honey, which browns more.
  • Candy and caramel: honey and maple syrup can crystallize.

The substitutes, in detail

Sugar dissolved in water

Amount: 1 cup granulated sugar + ¼ cup water or other liquid from the recipe per 1 cup light corn syrup

Sources vary

The extension charts (North Dakota State, Utah State, Colorado State, New Mexico State) use 1 cup sugar. Land O'Lakes uses 1¼ cups sugar in ¼ cup hot water.

  1. Dissolve the sugar in the liquid; Land O'Lakes uses hot water.

Best for

  • baked goods
  • pie fillings

What changes

Replaces the sweetness and liquid of the corn syrup.

  • vegan
  • dairy-free
  • egg-free
  • gluten-free
Sources: North Dakota State University Extension·Utah State University Extension·Land O'Lakes

Honey

Amount: 1 cup honey per 1 cup light corn syrup

Sources vary

North Dakota State, Colorado State, New Mexico State and Healthline use 1 cup. King Arthur uses about a third less because honey is sweeter. Mississippi State uses ⅞ cup honey per ¾ cup corn syrup.

Best for

  • baked goods
  • glazes
  • granola and bars

Not for

  • candy and caramel (it can crystallize)

What changes

Sweeter and more flavourful than corn syrup, and baked goods brown more.

  • dairy-free
  • egg-free
  • gluten-free
Sources: North Dakota State University Extension·Healthline·Mississippi State University Extension Service·King Arthur Baking

Don't use

  • Honey or maple syrup in candy and caramel

    They may crystallize, which is the exact problem corn syrup prevents. Golden syrup is the swap sources suggest for candy.

How we source this

Each swap is backed by at least two independent sources, including a test kitchen, university extension service or product maker. The amounts replace one unit of the original ingredient and do not work in reverse. See the full source list.

Sources

Related substitute pages