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Corn syrup is liquid sugar produced from cornstarch. Light corn syrup is clarified and decolorized and usually contains some vanilla for flavor. Dark corn syrup has caramel flavor and coloring added and has a stronger flavor. They can be used interchangeably.

Since it helps prevent crystallization, it is popular in baked goods, candy, frostings, jams, jellies, etc.

Corn syrup is one of the few sweeteners that has a limited shelf live. Do not use if there are any signs of mold or bubbles caused by fermentation.

To substitute Corn Syrup for Granulated Sugar:
Substitute 1 1/2 cups to 2 cups of corn syrup for each cup of granulated sugar. (corn syrup is not as sweet as sugar). Also, reduce the liquid in the recipe by 1/4 cup (or slightly more) for each cup of granulated sugar replaced. Many sources recommend not replacing more than 1/2 of the sugar with corn syrup. This is something you will have to experiment with - every recipe will be different - depending on the amounts and types of other ingredients.  Any source that gives you a definite conversion rate is misleading you - the other ingredients in the recipe, and even the cooking temperature and cooking time may affect the final outcome of the recipe.




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