Corn syrup vs Golden syrup
Both are liquid sweeteners that keep candies smooth and bakes moist, and they swap 1:1. The difference is taste and color: light corn syrup is nearly flavorless and pale, while golden syrup is amber with a warm, caramel, slightly toffee flavor. Use golden syrup when you want that flavor to show, as in flapjacks or treacle tart; use corn syrup when you only need its anti-crystallizing job done quietly.
At a glance
| Ingredient | Grams per cup | Type | Key trait |
|---|---|---|---|
| Corn syrup | 328 g | Sugars & Sweeteners | Corn syrup is one of the densest common sweeteners by volume. |
| Golden syrup | 340 g | Sugars & Sweeteners | Dense, viscous sweetener — grease the cup or warm slightly for a cleaner pour. |
How to swap corn syrup and golden syrup
- 1 cup corn syrup = 1 cup golden syrup (King Arthur Baking)Closest match in sweetness and viscosity; works in pecan pie, caramels, and glazes.
- 1 cup golden syrup = 1 cup light corn syrup (MasterClass)Matches body and sweetness; lacks golden syrup's faint caramel note.
Full conversions: Corn syrup converter · Golden syrup converter. More swaps: Corn syrup substitutes · Golden syrup substitutes.
More comparisons
* Conversion figures are typical average weights for one US customary cup (236.6 ml), based on the King Arthur Baking Ingredient Weight Chart and cross-referenced with the U.S. Department of Agriculture FoodData Central database. Actual weight varies with packing, brand and humidity — see our methodology.