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CORN SYRUP
Corn syrup is a liquid made from adding enzymes to corn starch. Processed foods and soft drinks are often made with corn starch because it doesn't crystallize as fast as sugar. Because it doesn't crystallize as fast, it is often called for in recipes for baked goods, frostings, candies, jams and jellies. Most home cooks think of Karo® syrup when they think of corn syrup.
Points to remember
Ÿ Corn syrup is available light, which has all color removed and essentially has no flavor, and dark, which has caramel color and flavoring added.
Ÿ If you are sending a recipe to a friend in another country, remember that corn syrup is not as common an ingredient in countries other than the U.S.
Ÿ Corn syrup has a limited shelf life. Always check for signs of mold or bubbles caused by fermentation before using.
Storing
Corn syrup usually has a best if used by date on the bottle. Unopened, the corn syrup should keep about six months past this date. After opening, corn syrup should keep about four to six months. Always keep corn syrup in its original bottle, tightly capped and in a cool, dry place.
Substitutions
For 1 cup light corn syrup, add 1-1/4 cup granulated or packed brown sugar to the recipe along with an extra 1/4 cup of whatever liquid is called for in the recipe.
For 1 cup dark corn syrup, substitute the light corn syrup substitute above or either 3/4 cup light corn syrup with 1/4 cup molasses, 1 cup molasses or 1 cup maple-flavored syrup.
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