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May 30, 2008 08:12 AM

UK Substitute for corn syrup

Any ideas what to use when recipe calls for corn syrup? I'm so used to Karo or something like that, but I don't think there's anything like that... at least I haven't found one. I know about golden syrup, but that's not what I'm looking for.

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  1. What do you want to make with it?

    1 Reply
    1. I just know this is going to be a daft question.....but what's corn syrup? And what do you do with it?


      2 Replies
      1. re: Harters

        It's made from maize, which we Americans call corn. Karo is the most common brand, and it comes in both white and dark versions, the dark one being a bit more molasses-y. It is used in cooking, and some poor souls actually pour it on their pancakes. Some of us, I among them, have mostly or completely sworn off it in favor of either cane sugar syrups (Lyle's Golden or molasses) or maple syrup. Many classic American desserts, such as pecan pie, were adapted to Karo so long ago that we tend to think of that as the original version, but in fact a cane syrup gives much better results...unless you really LIKE things sweet enough to give you an instant tooth-ache.

        1. re: Will Owen

          Thanks, Will.

          Zuriga - might ordinary treacle work? I'm thinking a traditional British treacle tart is the same gob-smacking sweetness of an American pecan pie. Other than that I see an online suggestion of boiling 2 parts sugar and 1 part water to a syrupy consistency. Seems a simplified version of MMRuth's idea


      2. Thanks, all. The recipe I saw with corn syrup was one of those copycat things.. for a salad dressing made in an American restaurant. I think, MMRuth, that the recipe you found might work fine for that. John, I do think treacle would work for a pecan pie, but probably not for a salad dressing.

        2 Replies
        1. re: zuriga1

          Nope. Wouldnt work at all in a dressing. I'm just an old fashioned guy with dressings - oil, lemon. That's usually it. Now & again - oil, vinegar, touch of Dijon

          1. re: zuriga1

            The best English traditional treacle tart, as cooked by my Mum and served with custard. A base of short crust pastry in a Yorkshire tin for individuals or on a deepish plate, a thick layer of fresh white breadcrumbs ( without crusts ) and drizzle over a good topping of golden syrup leaving no gaps, cut the off-cuts of pastry are cut into !/2 inch strips and twisted and latticed over top. Bake until all the syrup has infused and pastry is cooked. There will be little pockmark craters on the top. Yummy dish and dead easy to make now as we have blenders, it takes the hard work out of rubbing the fresh bread through a sieve to make the crumbs, a real labour of love in itself


          2. I would think golden syrup would work. Similar but golden syrup tastes a lot better (caramel notes, rather than just sweet). I use golden syrup in place of corn syrup sometimes.

            1 Reply
            1. re: emily

              I've been using Lyle's Golden Syrup in place of light corn syrup for years. Much prefer it.

            2. Golden syrup is much better than corn syrup. I'd much prefer to use that, most corn syrups are also made with high fructose corn syrup ( modified corn starch)