Looking for a substitute for corn syrup? Whether you’re out or just looking for a healthier option, these alternatives have got you covered. Sure, not all of them are super healthy, but they’ll do the trick in most recipes.

1.Brown Rice Syrup

Brown rice syrup might be new to you, but it’s a fantastic alternative to corn syrup. Not only is it easy to find, but it’s also thick, sticky, and just as sweet. The best part?

It has less sugar than corn syrup, making it a great choice for those keeping an eye on their blood sugar.

The flavor is warm and slightly nutty, with a light golden color that blends right in with most recipes. Use it in everything from salad dressings and cakes to fudge and candies.

To substitute, simply swap 1/2 cup of corn syrup with 1/2 cup of brown rice syrup.

2.Golden Syrup

Golden syrup is a staple in the UK and Australia, but it’s not as common elsewhere.

This thick, amber-colored liquid has a texture similar to corn syrup and can be used in the same ways for baking and candy making. What sets it apart?

Golden syrup has a warm, buttery caramel flavor that adds a rich twist to recipes. While corn syrup is clear and sweet, golden syrup brings a deeper, more complex taste.

It’s a fantastic substitute, and most recipes benefit from its unique flavor. The only downside? You might need to order it online if it’s not available locally.

To substitute, simply swap 1/2 cup of corn syrup with 1/2 cup of golden syrup. It’s worth the extra effort for that special flavor!

3.Honey

Honey is a handy one-to-one substitute for corn syrup. While it has a strong flavor that might change up your recipe’s taste, it’s a great option in a pinch.

Honey is light and works well in pale baked goods, salad dressings, and savory dishes. Just remember, it can crystallize when heated, so it’s best for pies and baked goods–skip the candy making.

To substitute, simply swap 1/2 cup of corn syrup with 1/2 cup of honey.

4.Maple Syrup

Maple syrup is a fantastic substitute for corn syrup, working similarly to honey. It’s a perfect match in texture and can be swapped out using a one-to-one ratio.

Keep in mind, though, that maple syrup will give your recipe a distinct flavor. The good news? Most dishes handle a hint of maple flavor really well.

Just remember to use high-quality maple syrup for the best results, as it’s thicker and richer. One thing to note: maple syrup isn’t ideal for candy-making.

How to use it: Replace 1/2 cup of corn syrup with 1/2 cup of maple syrup and you’re good to go!

5.Sugar + Water

Looking for a quick fix when you’re out of corn syrup? A simple mix of sugar and water can save the day.

While it’s not the perfect solution–it won’t work for candy-making, and it’s thinner than corn syrup–it’s a great backup plan when you’re in a pinch.

Plus, since most of us always have sugar and water on hand, it’s ready to go 9 times out of 10.

Here’s how it’s done: just mix 1/2 cup sugar with water, cook it until it forms a syrup, and let it cool. Easy!

If you’re aiming for a darker flavor, you can even use brown sugar as a substitute for dark corn syrup.

Just keep in mind that sugar crystallizes at high temps, so it’s best for treats like pecan pie or fudge instead of candy.

The ratio is simple: swap 1/2 cup corn syrup for 1/2 cup of this homemade syrup. Voilà, problem solved!

6.Agave Nectar

Agave nectar is a super versatile sweetener for baked goods, offering a neutral flavor that won’t overpower other ingredients in recipes with milder tastes.

While it’s sweeter than corn syrup, you’ll need to cut back on other sugars by about half to balance the sweetness.

Though it’s not ideal for making candy due to its tendency to soften, it works wonderfully in fudge. When substituting, use 3/4 cup of agave nectar for every cup of corn syrup called for.

You might notice a slight texture difference, but it won’t be drastic. This makes agave a great option for those looking for a gentler sweetener in their baking.

7.Molasses

Molasses is a great alternative to corn syrup, and you can usually use it in equal amounts. However, unless you’re substituting dark corn syrup, you might not love the result.

The darker the molasses, the better it is for you, especially when it comes to a lower glycemic index.

But here’s the thing: darker molasses has a bold, robust flavor and isn’t as sweet as corn syrup, making it best for recipes that only need a small amount–or for darker, richer dishes like gingerbread.

It can also work well for candy-making if you find a recipe that complements its flavor. For most recipes, though, light molasses is your best bet.

How to substitute: Use 1/2 cup of light molasses in place of 1/2 cup of corn syrup.