Syrup

Corn Syrup

Corn syrup is an enzyme-converted maize starch syrup—clear, mild, and valued for controlling crystallisation in candy and pecan pie. Light and dark styles differ mainly in colour and mild flavouring. Use in confections for smooth texture. Distinct from high-fructose corn syrup formulations, though related industrially.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Light Corn Syrup

Dark Corn Syrup

Characteristics

Preparations

CookedLiquidPourableRaw

Provenance

Fair TradeOrganicSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CandyClearLiquidMildNeutral-SweetStickySweetener

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 278

Amount per 100 g

Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Cholesterol 0 mg
Sodium 18.5 mg
Salt 0.05 g
Total Carbohydrate 77.9 g
Dietary Fibre 0.21 g
Total Sugars 67.2 g
Complex / starch 2.15 g
Protein 0.21 g
Water 20.7 g

Detailed nutrients

Energy 278 kcal
Water 20.7 g
Carbohydrates 77.9 g
- Sugars 67.2 g
  - Monosaccharides 47.1 g
  - Disaccharides 20.2 g
- Starch 2.15 g
  - Amylose 0.54 g
  - Amylopectin 1.61 g
  - Digestible Starch 1.83 g
  - Resistant Starch 0.22 g
- Fibre 0.21 g
  - Soluble Fibre 0.07 g
  - Insoluble Fibre 0.14 g
Protein 0.21 g
Vitamins 24.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
Minerals 321 mg
- Major Minerals 315 mg
  - Calcium 48 mg
  - Sodium 18.5 mg
  - Potassium 248 mg
- Trace Minerals 6.7 mg
  - Iron 1.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.8 · vitamin-e: 0.09 · vitamin-k: 0.4 ·

Minerals

Sodium: 18.51 · Potassium: 248 · Calcium: 48 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·

Syrups are sugar-dense liquids; natural types may retain minerals while refined syrups are mostly carbohydrate.

In the kitchen

Culinary partners and combinations that usually underperform with Corn Syrup.

Pairs well with

Classic and complementary matches

Butter
CaramelCandy
Cream
PecanAmerican confections
Sugar
Vanilla

Usually avoid with

Often clash in flavour or tradition

History

1811US

Early starch conversion experiments led toward commercial glucose syrups.

1920US

American corn wet-milling made corn syrup a baking and candy staple.

1950

Light and dark corn syrup became standard grocery items.