Light vs Dark Corn Syrup

Just what the name itself implies, corn syrup is a liquid form derivative for cornstarch — a kind of food syrup particularly made up of maize which contains varying amounts of maltose, glucose, and higher oligosaccharides. Some of corn syrup’s main purposes include: softening of food texture, prevention of crystallization of sugar, adding volume, and enhancement of the flavors.

The term “corn syrup” is also used synonymously with glucose syrup, since glucose syrup’s main ingredient is also cornstarch. Corn syrup is gradually as sweet as granulated sugar which then allows it to replace sweeteners in most recipes.

Corn syrup comes in two main forms — light corn syrup and dark corn syrup. Both may have the same functions and can usually be used interchangeably.

In order to keep them chemically stable, both light corn syrup and dark corn syrup contain a balanced amount of dextrose, fructose, malt, and glucose, although corn syrup does not have a limited shelf life (the length of time that food, drink, medicine, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption).

Light corn syrup is habitually used for candy and dessert making. It is a mixture of corn syrup itself with high fructose corn syrup (a more soluble, sweeter version of corn syrup which is used to replace cane sugar, beet sugar, and honey) which increases its sweetness. Light corn syrup is also flavored and seasoned with vanilla and salt. Moderately sweet in flavor, light corn syrup appears to be clear and colorless. It can also be called the “white” corn syrup. In the case of corn syrups, “light” refers to the shade of its color, but it is often confused by people to be “lite” or any other misspelling meaning reduced calories which is wrong. Light corn syrup has no significant difference with dark corn syrup in terms of nutrient content.

On the other hand, dark corn syrup, from its name, comes in a deep brown color and is a bit sweeter and has a much stronger assertive flavor than light corn syrup. Dark corn syrup is a kind of corn syrup with a small amount of a type of molasses derived from sugar cane which is called refiners’ syrup. It also contains caramel flavor, sodium benzoate (a preservative), salt, and caramel color.

When one goes to the grocery or supermarket to buy corn syrup, the mistake of getting a light corn syrup for heavy sweetening purposes is always committed. Note that dark and light corn syrups have varying recipes that they suit and should, therefore, be distinguished clearly from one another.

Both may be used in making candies and other desserts. When one aims to maintain consistency of the food, nonetheless, the thickness of the syrup needs to be considered. The level of sweetness should also be a factor in choosing between the two. The light corn syrup is usually easier to be mixed with other flavors than dark corn syrup.
Dessert connoisseurs suggest that light corn syrup can be used to replace white and brown sugar. On the other hand, dark corn syrup can replace caramel well.

Summary:

1.Light corn syrup and dark corn syrup function similarly as sweeteners and can be used interchangeably.
2.Light corn syrup is clear and has colorless color; thus it can also be called “white” corn syrup while dark corn syrup appears dark brown.
3.Dark corn syrup is sweeter and has more assertive flavor than light corn syrup.
4.Light corn syrup can replace sugar while dark corn syrup can replace caramel.

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