c. corn syrup

Corn syrup is a sweetener produced by enzymatic hydrolysis of corn starch, resulting in a viscous liquid composed primarily of glucose and maltose. The production process involves treating cornstarch with enzymes (amylase and glucosidase) to break down long-chain starch molecules into simpler sugars. The resulting syrup has a mild, neutral flavor with a thick, honey-like consistency. Light corn syrup has had impurities removed and often contains vanilla flavoring, while dark corn syrup contains molasses or caramel coloring and has a more complex, slightly bitter taste. High fructose corn syrup (HFCS), a variant with increased fructose content through additional enzymatic isomerization, is widely used in processed foods.

Light corn syrup is the most commonly used variety in home and commercial kitchens, while dark corn syrup is preferred in baking applications where deeper color and more robust flavor are desired. Both are shelf-stable, hygroscopic syrups that remain liquid at room temperature.

Corn syrup functions as a versatile sweetener and humectant in baking, candy-making, and confectionery work. In cakes, cookies, and quick breads, it adds moisture and helps prevent crystallization in icings and frostings. It is essential in traditional candy recipes, particularly brittle, caramel, and fudge, where its ability to inhibit sugar crystallization ensures smooth, consistent textures. Corn syrup is also used in glazes, sauces, and syrups for beverages. In pie fillings, it provides sweetness without grittiness. Many professional and home bakers prefer it over granulated sugar in these applications because its glucose content interferes with sugar crystal formation, resulting in glossier coatings and more stable confections.