Another "substitute" request. I've noticed that many American based recipes mention corn syrup as an ingredient. We don't seem to have that here in Australia, at least I haven't been able to find it, so is there a substitute for corn syrup?
Ellie from Melbourne, AU
Australia. Wow I want to visit. I looked up a substitute for you. 1 cup sugar, 1/4 cup liquid (water),
If you have Golden Syrup in AU, you can use that as a substitute, also. That is what I use here in the Netherlands (I'm from the USA and missed corn syrup until I discovered golden syrup). (07/22/2007)
I think you can use treacle it should be the same thing.
Myrna from Surrey BC Canada (07/22/2007)
Treacle, honey or light molasses would also work. My grandma was from the UK and always told us those and corn syrup would work interchangeably in her recipes. (07/24/2007)
If you want a healthier version, since corn syrup has a pretty bad rap, try brown rice syrup. You won't notice the difference and it has a less drastic shock to your blood sugar. Meaning that it won't spike your sugar and then drop it right back down like corn syrup will. (07/29/2007)
Corn syrup doesn't have much flavor, really. It is just a sweet taste. If you substitute honey, or molasses, you will have those flavors. I use Roger's Golden Cane syrup in any recipe requiring corn syrup. One could also use some sort of pancake syrup. A pancake syrup is usually a little more liquid than corn syrup. Corn syrup isn't really anything exotic. It is just a liquid sweetener; use whatever sort of syrup that you have in AU.
Louise, in Saskatchewan, Canada (07/29/2007)
Most of those things aren't good substitutes for corn syrup. Corn syrup is light in color and only slightly sweet. Most things like honey, molasses, affect both color and taste, as well as consistency. Corn syrup is widely not available outside of the US, as it is almost never sold in a pure form, but rather has bits and bobs of everything in it, so is not accepted by many countries food testing boards. In Germany (for example) people recommend either rice syrup or glucose syrup, so binding, slightly sweet, and mostly otherwise flavor and color neutral. (06/07/2008)
Try this, I Googled it and found this recipe on several sites:
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups. (07/23/2008)
Lyles Golden Syrup is made from pure cane sugar. Another substitute would be Agave nectar though it's not cheap it is much better than corn syrup and can be bought over the internet. A lot of time corn syrup is called for is because aside from sweetening it makes candies, icings, etc. shine. (12/21/2008)
You can use the recipe above and use lemon instead of cream of tarter. It's a simple sugar sauce just like they make in Egypt for Basbousa. (12/23/2008)
I am also in Australia. Karo produces a corn syrup, I believe they have it at some Coles, but also at health food shops. (12/23/2008)
To answer a question that seems to be big on a lot of people's minds, here is a simple substitute for corn syrup in recipes:
Use one quarter (1/4) teaspoon of cream of tartar for each two cups of sugar. The cream of tartar will change some of the sugar into glucose, which prevents crystallization of the sugar as it cools. This is why corn syrup and the like is used. Cream of tartar obtains the same results without the addition of more sugars. The chemical name for cream of tartar is potassium hydrogen tartrate, (if you can't find it in the grocery store, try looking in the pharmacist's or the apothecary) and is usually obtained as a by-product of wine production. (02/11/2009)
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