or dark corn syrup
Dark corn syrup is primarily a source of carbohydrates and simple sugars, with negligible protein, fiber, or micronutrient content. A tablespoon contains approximately 60 calories and offers no significant nutritional benefit beyond caloric energy.
About
Dark corn syrup is a thick, viscous sweetener derived from corn (Zea mays) starch through enzymatic hydrolysis and processing. Produced in North America primarily in the United States, dark corn syrup differs from light corn syrup in its color and flavor profile due to the addition of refiners' syrup or molasses, which imparts a caramel or molasses-like character. The syrup is a blend of glucose and maltose, with approximately 42% glucose content, making it slightly less sweet than table sugar. Its dark brown color and rich, complex flavor distinguish it from the nearly colorless light corn syrup variety.
Culinary Uses
Dark corn syrup is widely used in American baking and candy-making, particularly in pecan pies, where it serves as the primary sweetening agent and contributes to the filling's distinctive texture and flavor. It appears in caramel-based confections, glazes, and sauces where its molasses-derived notes add depth. The syrup's hygroscopic properties (ability to retain moisture) make it valuable in baked goods, cookies, and granola bars, where it extends shelf life and maintains softness. It is also employed in barbecue sauces and certain bourbon and whiskey production processes.