or light corn syrup
Light corn syrup is primarily carbohydrates with negligible protein, fat, or fiber; it provides approximately 56 calories and 15 grams of carbohydrate per tablespoon. It contains no significant vitamins or minerals and is not a nutritious ingredient.
About
Light corn syrup is a refined sweetener derived from corn starch through enzymatic hydrolysis and processing. Produced primarily in North America, it is created by breaking down cornstarch into glucose and other sugars, then clarifying and concentrating the resulting liquid. The final product is a clear, colorless to pale amber viscous syrup with a mild, neutral sweet flavor and a composition of approximately 42% glucose, 31% maltose, 27% higher saccharides, and minute amounts of other compounds. Light corn syrup differs from dark corn syrup in that it has no added coloring or molasses flavoring; it maintains a clean, straightforward sweetness without caramel notes.
Culinary Uses
Light corn syrup serves as a versatile liquid sweetener and humectant in baking, confectionery, and cooking. Its hygroscopic properties make it invaluable in frosting, icing, and candy-making, where it prevents crystallization and extends shelf life. Common applications include pecan pie, candy thermometer work (taffy, brittles, hard candies), glazes, and commercial baked goods. Its neutral flavor profile allows it to blend seamlessly into recipes without imparting distinct taste, making it preferred over dark corn syrup when maintaining recipe subtlety is important. It also serves as a binder and moisture retainer in granola, energy bars, and processed foods.