Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 4, 2009 09:59 AM

Corn Syrup Substitute? Tips?


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. Click to Upload a photo (10 MB limit)
  1. 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

      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

        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.

    2. 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

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

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