Corn syrup and high-fructose corn syrup are two different products. Both of these items are made from cornstarch. Corn syrup is 100 percent glucose. High-fructose corn syrup has some of the glucose converted to fructose enzymatically.
Corn syrup is also known as syrup glucose. Historically, corn syrup was produced by combining cornstarch with dilute hydrochloric acid, and then heating the mixture under pressure. Gottlieb Kirchhoff invented the process in 1812. Corn syrup is not as sweet as cane sugar.
Corn syrup is used to make candy. It can also be used to keep baked goods stay fresh longer, soften the texture, add volume, and retain their moisture. Corn syrup is available in light and dark colors. Light corn syrup has all the color and cloudiness removed. Dark corn syrup has a stronger flavor and is I mixture of corn syrup and refiners’ syrup.
One tablespoons of light corn syrup provides 31 calories, 7 mg sodium, 8.4 gm total carbohydrates, 2.9 gm sugars, 1.4 mg calcium, and 0.1 mg potassium. . One tablespoon of dark corn syrup provides 57 calories, 31 mg sodium, 15.5 gm total carbohydrates, 5.3 gm sugars, 3.6 mg calcium, and 8.8 mg potassium.
The recipes for dairy-free citrus cream shake, ambrosia, and supper pudding in our book all use light corn syrup for additional calories. Don’t have these recipes? Order a copy of Flavorful Fortified Food – Recipes to Enrich Life today!