-cup dark corn syrup

Dark corn syrup is a viscous sweetener produced from corn starch through enzymatic hydrolysis and refinement, with added coloring and flavoring agents (typically caramel color and molasses or other flavoring compounds) that distinguish it from light corn syrup. The ingredient originated in the United States during the mid-19th century as a commercial sweetening product and remains a staple in American baking and cooking. Dark corn syrup has a deep brown color, a smooth, pourable consistency at room temperature, and a complex sweet flavor with subtle molasses notes and mild caramel undertones. Unlike light corn syrup, which is nearly neutral in flavor, dark corn syrup adds both sweetness and depth of flavor to finished dishes.

Dark corn syrup is widely used in American desserts and confections, particularly in pecan pie, brownies, cookies, and caramel sauces, where it contributes sweetness, moisture, and a distinctive color. It functions as a humectant in baked goods, keeping them moist and chewy longer than sucrose alone. The ingredient is also used in glazes for ham and other meats, barbecue sauces, and candy making (including taffy and toffee). Its hygroscopic properties prevent crystallization in certain confections, making it valuable in candy production. While primarily associated with American cuisine, dark corn syrup can substitute for treacle or molasses in recipes where a smoother texture is desired.