The Best Dark Corn Syrup Alternatives (2024)

FAQs

The Best Dark Corn Syrup Alternatives? ›

The best dark corn syrup substitutes are black treacle, dark maple syrup, and buckwheat honey.

Molasses can be used in place of dark corn syrup in an equal amount when making baked goods, glazes, and sauces. Alternatively, you can combine 1 part molasses with 3 parts light corn syrup to match the color, flavor, and consistency of dark corn syrup more closely.

Light corn syrup has a mild, sweet flavor and is absolutely colorless. Dark corn syrup gets its brown color from the inclusion of molasses, which also adds a richer flavor. Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances.

Like molasses, dark syrup is a liquid sweetener with dark brown color. But unlike molasses, dark corn syrup has a fairly simple taste compared to molasses' robust flavor profile. BTW, you can use dark corn syrup as a 1:1 swap for molasses.

Looking for a substitute for brown rice syrup? Try honey, maple syrup, agave nectar, liquid stevia, molasses, corn syrup, or date syrup—each with its own unique flavor and nutritional benefits.

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.

Dark corn syrup turns a caramel color because of that molasses addition. This gives it a distinct flavor that tends to add a sweet, smoky taste to foods. It's often used in dishes like pecan pie and gingerbread cookies.

Proper storage means keeping the corn syrup in a cool, dry place and tightly sealing the container after each use to prevent contamination and moisture ingress. Corn syrup does not typically spoil the way that dairy products do because it doesn't contain proteins or fats that can quickly degrade.

Karo^® Dark Corn Syrup

Karo^® Dark combines the natural sweetness of corn syrup with a small amount of molasses and has no high fructose corn syrup. With its more robust flavor and color, it is ideal for many baked goods.

Studies show that high fructose corn syrup increases your appetite and promotes obesity more than regular sugar. “High fructose corn syrup also contributes to diabetes, inflammation, high triglycerides and something we call non-alcoholic fatty liver disease,” says Dr.

Is grandma's molasses dark? ›

Original molasses: amber color, used to sweeten hot cereals, yogurts or hot drinks (like coffee, tea or cocoa).

Maple syrup has a higher sugar content and a lower mineral content than blackstrap molasses, but its sweet taste is more universal. Two teaspoons of maple syrup provide 22 percent of your daily requirement of manganese, a mineral essential to survival.

So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender. The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.

No human studies exist on the health effects of brown rice syrup. However, its high GI, lack of nutrients, and risk of arsenic contamination are significant downsides.

Consuming too much brown rice syrup and other sweeteners can also cause chronic, mild inflammation and raise blood glucose levels, though not as much as sugar.

Glycemic Index - The Point To Be Noted

Honey has a relatively low glycemic load of 10 and a glycemic index of 58, which surely sets it in a better position when compared to 98 GI of brown rice syrup. Glycemic index is the measure of how quickly a food can raise the body's blood sugar.

Yes. Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use but the choice may be guided by personal preference. Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams.

Dark syrup is a sugar beet and cane sugar syrup used in Scandinavian cooking and baking. It might be difficult to find outside of Europe. The flavor of dark syrup is different from brown syrup, even though both syrups are made with brown cane sugar.

Honey has a similar consistency as corn syrup, but it tends to be a bit sweeter. While it does make for a great swap in baked goods, it should not be used for candy making. Use a 1:1 swap for corn syrup, but do keep in mind that honey may impart a distinct flavor when using it as an alternative.