In the U.S., at least, corn syrup is ubiquitous. We mix it into our marshmallows and pour it over our pancakes; we sip it in our sodas and cook it into our caramels. In its high-fructose form, the average American has consumed more than 40 pounds a year over the past decade. Light and dark corn syrups, the versions typically used by home cooks, can be found in nearly every supermarket and bodega in the country.
And yet, here you are, in search of a substitute. Maybe it’s for health reasons. Maybe you don’t feel like walking to the store. Maybe you’ve slipped into an alternate reality where Gottlieb Kirchhoff seriously miscalculated the sulfuric acid concentration before taking a sip of his new syrup, and didn’t survive to share his results. If you’ve never heard of Gottlieb Kirchhoff, then that must be it.
from Food52 https://food52.com/blog/25622-best-corn-syrup-substitutes
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