Corn syrup is a moderately sweet, thick liquid made from corn starch. It consists primarily of glucose and is commonly used in candy making and baking for its ability to prevent crystallization and create a smooth texture. It differs from high fructose corn syrup (HFCS), which is further processed to convert some of the glucose into fructose, resulting in a much sweeter product. HFCS is typically used by large-scale food manufacturers as a low-cost alternative to sugar. Most corn syrup sold in grocery stores does not contain HFCS, but it’s always best to check the ingredient label to confirm.

Corn syrup is a key ingredient in candy making, especially for hard candy. It works with sugar to create the right texture, keep the candy smooth and clear, and ensure consistency during cooking and storage.

Here are the main reasons corn syrup is commonly used in candy and confections:

1. Prevents Crystallization: Corn syrup helps inhibit the formation of sugar crystals, which is essential for producing smooth, clear hard candies, caramels, and other confections.

2. Creates a Smooth, Glossy Texture: It helps produce a consistent, shiny finish while preventing graininess or a gritty texture in finished candy.

3. Adds Moisture and Shine: Corn syrup is often used in frostings and dessert sauces to enhance moisture and give a shiny appearance.

4. Extends Shelf Life: In baked goods, it helps retain moisture, which can improve texture and prolong freshness.

5. Improves Frozen Desserts: In ice creams and other frozen treats, corn syrup helps minimize ice crystal formation, resulting in a smoother, creamier texture.

Light Corn Syrup: A clear syrup with a mild, sweet flavor. It’s preferred for candy making because it doesn’t affect the color or flavor of the finished candy.

Dark Corn Syrup: Contains molasses, giving it a rich brown color and caramel-like flavor. While it can be used in baking, it’s not recommended for candy making, as it may alter the taste and appearance of the finished candy.

Reduced-Calorie or “Lite” Corn Syrup: This version is made with a blend of corn syrup and artificial sweeteners to reduce calories. It’s not suitable for candy making, as it performs differently during cooking.

For those looking for alternatives to corn syrup, other invert sugars and sugar syrups can be used in candy making:

Glucose Syrup: A common substitute for corn syrup, glucose syrup is frequently used by professional bakers and confectioners. It can typically be substituted at a 1:1 ratio and is available at most cake and candy supply stores.

Hi-Sweet: A powdered form of corn syrup designed specifically for candy making. It helps prevent hard candy from becoming sticky, especially in humid conditions. It’s available from various specialty suppliers, including the LorAnn Oils website.

It’s possible to make your own invert sugar by adding an acid—such as citric acid or cream of tartar—to a simple sugar syrup and boiling it.

Here are two recipes to guide you:

• How To Make Cane Syrup (The Kitchn)
• Invert Sugar Recipe (Pastry Chef Eddy Van Damme)

Whether you use homemade invert sugar or store-bought corn syrup, understanding how these sugar syrups work—and the benefits they offer—helps explain why they’re essential for producing smooth, high-quality hard candy and confections.