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Subbing Honey for Corn Syrup

Hi!, I am planning to make some chewy caramels this week and was toying with the idea of subbing honey for corn syrup. Do you have any suggestions on how to successfully do this?

asked by chasey over 5 years ago

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3 answers 51026 views
Kenzi Wilbur
added over 5 years ago

Corn syrup is present in a lot of caramel/candy recipes because it prevents crystallization -- I imagine you could swap it out for honey, but you may risk the texture of your finished product.

David Lebovitz has a great post about this, in which he recommends using a dash of lemon juice or cream of tartar if you don't have corn syrup -- either of these will do the job of preventing any crystals from forming in your caramel. You can still use the honey if you like, for sweetness, but that part is up to you!

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

Honey, like corn syrup (and molasses), is an invert sugar, meaning a sugar in solution. What keeps them from crystallizing is that they contain a small amount of acid, known as an "interfering agent", which basically causes their molecules to spin around such that like poles try to match up with each other, sort of like extremely tiny bumper cars. That is why lemon juice or cream of tartar (dissolve it in a small amount of water first) will fulfill the same function. Long story short: go for the honey! The flavor is bound to be wonderful.

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