- ¾ cup corn syrup
Corn syrup is a simple carbohydrate providing approximately 60 calories per tablespoon with negligible protein, fat, or fiber, and lacks significant micronutrients. It has a high glycemic index and provides energy through rapid glucose absorption.
About
Corn syrup is a liquid sweetener derived from corn starch through enzymatic hydrolysis, originating in the United States in the mid-19th century. It consists primarily of glucose and maltose, with a clear to slightly amber appearance and a mild, neutral flavor that is less cloying than refined sugar. Standard corn syrup contains about 20% water and 80% sugars by weight. High-fructose corn syrup (HFCS), introduced in the 1970s, undergoes additional processing to convert some glucose to fructose, making it sweeter and more cost-effective for commercial use.
Culinary Uses
Corn syrup is widely used in candy making, particularly in the production of caramels, toffees, and hard candies, where its hygroscopic properties prevent crystallization and ensure smooth texture. It appears in pecan pie, candy glazes, jams, and icings throughout American cuisine, and serves as a binding agent in granola and energy bars. In professional baking, it contributes moisture retention and sheen to baked goods. The ingredient is also used in beverages and as a table syrup, and is prevalent in processed foods and condiments.