Corn syrup

Corn syrup is made from cornstarch that has been treated with enzymes to convert it to simpler compounds. It is used mostly in making candies and for sugar boiling because it keeps other sugars from recrystallizing. Corn syrup is also valuable for its ability to retain moisture in baked goods, and it is added to marzipan to improve elasticity. Corn syrup is available in both light and dark forms; the dark syrup contains added caramel color and flavorings and is not used as extensively. Although it is a liquid, a large amount of corn syrup or glucose is more easily (and less messily) measured by weight; weigh it on top of another ingredient in the recipe. Unless only a very small amount is required, measurements for corn syrup are given in both volume and weight throughout this book.