- 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 corn syrup = ¾ cup honeyA or 1 cup maple syrup (King Arthur Baking)Honey is sweeter, so scale down; both add distinct flavor and brown faster than corn syrup. Not ideal for candy work where crystallization matters.
- 1 cup corn syrup = 1¼ cups granulated sugar + ¼ cup water (King Arthur Baking)Dissolve sugar in water. Skip this for candy/confection recipes where corn syrup prevents crystallization.
Safety
- AHoney: Never use in any item intended for an infant under 1 year old — honey can contain Clostridium botulinum spores that survive baking (botulism risk).