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Corn Syrup Substitute? Tips?

yunnieman Dec 4, 2009 09:59 AM


Any tips? I have a recipe that calls for 2 TBSP of dark corn syrup which I don't have readily, but buying a whole bottle for a recipe seems wasteful. Any suggestions for good substitutes? Maybe just increase the sugar?

  1. mcf Dec 5, 2009 12:27 PM

    Everything you could possibly need to know from a very knowledgable poster in another recent thread:


    1. goodhealthgourmet Dec 4, 2009 10:34 AM

      as chowser already indicated, it really depends on the recipe. if you tell us what you're making we can be more helpful.

      1 Reply
      1. re: goodhealthgourmet
        yunnieman Dec 5, 2009 12:16 PM

        Sorry, for the delayed response. I lost my own post. Oh boy. I was hoping to make ginger lemon cookies.

      2. chowser Dec 4, 2009 10:19 AM

        What are you making? Sometimes brown sugar, molasses, honey, maple syrup could work and sometimes you can just leave it out.

        2 Replies
        1. re: chowser
          yunnieman Dec 5, 2009 12:14 PM

          Hi! I'm trying to make ginger lemon cookies. I'm thinking brown sugar, but should I sub like amounts like 2tbsp of corn syrup for 2tbsp of brown sugar?

          1. re: yunnieman
            chowser Dec 5, 2009 01:54 PM

            If you have honey, I think it would work better than sugar/brown sugar to maintain the texture. Maple syrup and molasses would overwhelm the flavor. If you wanted, you could make a simple syrup by boiling sugar (even brown sugar) and water until it's a thick consistency and use that. The cookie won't be as dark as with dark corn syrup.

            If I were making cookies and wanted the easiest possible way, I'd use regular sugar, about 2 1/2 tbsp and increase liquids VERY slightly.

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