Corn Syrup

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

corn syrup, or glucose syrup, is a clear, colorless sweetening liquid made from cornstarch. During the early nineteenth century, researchers in countries without easy access to cane sugar experimented with making sweeteners from other agricultural products, such as white or sweet potatoes. Beginning in 1836, American scientists tried to make sugar from cornstarch. They eventually succeeded, and by the end of the century, corn syrup was marketed under a variety of brand names. Corn syrup is not as sweet as cane sugar, but it is widely used in the commercial production of candy, preserved fruits, jellies, fruit drinks, and beer.