Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton. If you cook off the water, you are left with a sticky, caramel-flavored syrup that can replace corn syrup in some (but not all) dishes. It’s a great addition to many dishes and can be swapped in for an equal amount of corn syrup in most recipes, including glazes, frostings, and homemade jams. If you're making a candy that has to go to the hardball stage, corn syrup, brown rice syrup, or another glucose syrup really is the best way to go.

Corn syrup is one of those ingredients you have hiding in the back of your pantry—and you don't realize you're out until you need it most! Corn syrup is a sweetener derived from fresh corn picked and processed at its peak for flavor and sweetness.Corn syrup often plays a key role in fudge, ice cream, and candies, preventing the cooling process from forming sugar crystals that give these foods a grainy texture and keeping their appearance smooth and shiny. It won't prevent crystallization in candy recipes, but this molasses-like sweetener is a great baking sub. A staple in southern households, cane syrup is a rich amber-hued viscous liquid extracted from raw sugar cane stalks.

Made from the leaves of the stevia plant, stevia is a healthier sweetener that is free of calories, carbohydrates, and sugar. Brown rice syrup is also considered a lower-calorie substitute for corn syrup because it contains lower glucose levels.

Light corn syrup includes vanilla and salt, while dark syrup contains refiner’s syrup (a type of molasses) and sometimes caramel flavoring.