Candy corn syrup, also known as invert sugar syrup, is an essential ingredient used to make candy corn and many other confections. Despite its name, candy corn syrup does not actually contain corn syrup. Instead, it is a mixture of sucrose (table sugar) and water that has been heated and undergone a chemical reaction to “invert” or split some of the sucrose molecules into glucose and fructose. This results in a sweet syrup with unique properties that make it ideal for candy production.
What Is Candy Corn Syrup?
Candy corn syrup is made by combining granulated sugar and water at a 1:1 ratio by weight or volume and heating it. An acid catalyst like cream of tartar or lemon juice is also added. As the mixture cooks, the sucrose molecules split into fructose and glucose through a process called hydrolysis or inversion. This changes the structure of the crystals, preventing them from recrystallizing and giving a smooth, thick texture to the syrup. The end product contains about three parts sugar to one part water.
Inverting some of the sugar lowers the crystallization temperature of candy corn syrup to around 160°F compared to up to 350°F for pure sucrose. It also prevents graininess in finished candy products. The invert sugar binds with any remaining sucrose molecules through hydrogen bonding, trapping them in solution. This gives candy fillings, like that found in candy corn, a creamy consistency that holds its shape without crystallizing.
Candy corn syrup has a glossy appearance and a sweet flavor about 30% less intense than regular sugar. It has a similar consistency to honey or light corn syrup. However, it does not contain any actual corn syrup, oils, or other additives. Candy corn syrup contains no fat, protein, or nutrients beyond carbohydrates from the sugar content.
Names and Variations
Candy corn syrup goes by several other names, including:
- Invert syrup or invert sugar syrup
- Inverted sugar syrup
- Acid-hydrolyzed syrup
- Confectioner’s syrup
There are a few variations on basic candy corn syrup. Golden syrup is made by adding an alkaline substance like lye instead of an acid during hydrolysis for a more neutral pH. Lyle’s golden syrup is a popular brand. Brown invert syrup starts with brown sugar as the base instead of white refined sugar.
How Is Candy Corn Syrup Made?
Commercial candy corn syrup production involves a carefully controlled multi-step manufacturing process:
- Mixing – Granulated sucrose/table sugar is combined with water in a large kettle or tank in a 1:1 ratio. The mixture typically contains 65-70% sugar.
- Heating – The sugar and water mixture is heated to boiling at 230-240°F while being stirred constantly.
- Acid addition – Once boiling, an acid like cream of tartar or citric acid is added as a catalyst. Approximately 0.1-0.2% acid by weight is used.
- Inversion – Heating continues for 15-20 minutes up to 230-240°F again. This causes some of the sucrose to break down into fructose and glucose.
- Concentration – The newly inverted sugar syrup is evaporated under vacuum to remove excess water until it reaches the desired brix or sugar concentration.
- Filtering – The hot syrup passes through filters to remove any impurities or undissolved particles.
- Bottling – Finally, the finished candy corn syrup is pumped into bulk storage tanks, drums, or pails while still hot and fluid.
The entire process takes 1-2 hours for commercial batches. Factors like the sugar-to-water ratio, temperature, and acidity are precisely controlled to make the syrup shelf-stable and achieve the desired texture and inversion percentage of around 30-40%.
Making Candy Corn Syrup at Home
It is possible to make small homemade batches of candy corn syrup with basic kitchen equipment:
- Combine 1 cup white sugar and 1 cup water in a saucepan.
- Add 1/4 teaspoon cream of tartar or lemon juice.
- Bring to a boil over medium-high heat, stirring constantly.
- Once boiling, reduce heat and simmer for 15-20 minutes until thickened and syrupy.
- Remove from heat and cool before using in candy recipes.
The inversion won’t be as complete as commercially produced syrup. But the homemade version can still help prevent crystallization in candy corn, caramels, fudge, and other sweets.
What Is Candy Corn Syrup Used For?
The unique properties of candy corn syrup make it an indispensable ingredient for commercial and homemade candy making. Some of its primary uses include:
Candy Corn
As the name implies, candy corn syrup is used to make candy corn. It is a key ingredient in the cream-like fondant base that gives candy corn its signature texture. The fondant is flavored and colored to create the white, orange, and yellow layers.
Fudge
Candy corn syrup is commonly called for in fudge recipes. A small amount, around 1/4 cup per batch, helps prevent sugar crystallization so fudge can set up smooth and creamy instead of gritty.
Caramels
Chewy caramel candies rely on the interference of candy corn syrup to achieve their characteristically smooth, velvety texture. It ensures the caramel remains pliable at room temperature instead of rigid.
Taffy
Taffy is stretched and pulled as it sets, which tends to cause crystallization. A tablespoon or two of candy corn syrup mixed into the sugar syrup base inhibits crystal formation so taffy stays stretchy and soft.
Marshmallows
Homemade marshmallows use candy corn syrup to replace some of the regular granulated sugar in the recipe. This gives marshmallows their signature smooth, sticky, melt-in-your-mouth texture.
Fondant
Whether making fondant candies or cake icing, candy corn syrup lends fondant a silky texture that is easy to work with at room temperature. It keeps the sugar pliable and inhibits crystallization from moisture.
Chocolate Making
A small amount of candy corn syrup is sometimes added when tempering chocolate or making ganache. It enhances the chocolate’s shine, snap, and shelf life by preventing bloom.
Ice Cream
Mixing a bit of candy corn syrup into ice cream bases or sugar syrups used to make sorbet and sherbet results in smoother, creamier textures with fewer ice crystals.
Baked Goods
Candy corn syrup can be substituted for up to half the granulated sugar called for in cookie, cake, muffin, and pie recipes. This retains moisture for softer textures.
Candied Fruit
Using candy corn syrup to make candied fruit helps the sugar coating remain smooth and shiny rather than crystallized. Fruits like pineapple, citrus peel, or cherries are less likely to dry out.
Candy Apples
The hard sugar shell on candy apples is made with a mixture of candy corn syrup and granulated sugar. The syrup prevents cracking or peeling of the coating.
What Are the Benefits of Using Candy Corn Syrup?
Candy corn syrup provides several advantages to candy makers:
- Smooth texture – The biggest benefit is preventing sucrose crystallization for a smooth, creamy final product.
- Moisture retention – Candy corn syrup helps keep finished candies and baked goods moist and soft.
- Flavor enhancement – It has a mild sweetness that highlights other flavors like chocolate, caramel, or fruit.
- Easy melting – Candy corn syrup melts more easily and requires less cooking than sucrose.
- Shelf life – The crystallization resistance gives candies a longer shelf life.
- Appearance – Candy coatings stay glossy when candy corn syrup is used in the recipe.
Using even a small amount of candy corn syrup makes a noticeable improvement in candy texture, enjoyment, and longevity. It takes candy making from an art to a precise science.
What Is the Difference Between Candy Corn Syrup and Corn Syrup?
Candy corn syrup and traditional corn syrup made from cornstarch have some major differences:
| Candy Corn Syrup | Corn Syrup |
|---|---|
| Made from sucrose (table sugar) | Made from cornstarch |
| Contains glucose and fructose | Contains glucose |
| 30-40% inverted sucrose | 100% glucose |
| Mildly sweet | Much sweeter than sugar |
| Thick, viscous syrup | Thin syrup |
| Prevents crystallization | Adds bulk and texture |
| Created by hydrolysis | Created by breaking down cornstarch |
The biggest difference is that true corn syrup does not contain any sucrose or fructose. It is 100% glucose, making it much sweeter with different properties. Candy corn syrup has milder sweetness with the specific benefit of inhibiting sucrose crystallization for smooth candy textures.
Is Candy Corn Syrup Gluten-Free?
Candy corn syrup is gluten-free since it contains no wheat, barley, rye, or other gluten-containing ingredients. Pure candy corn syrup is simply sucrose, water, and sometimes citric acid or cream of tartar.
However, some commercial candy corn syrups may be processed on equipment shared with gluten-containing foods. So people with celiac disease or gluten sensitivity should choose a reputable brand labeled “gluten-free” to be safe.
Does Candy Corn Syrup Go Bad?
Properly stored candy corn syrup has a long shelf life and may last for years. Over time, it can start to crystallize or develop off-flavors. Signs your candy corn syrup has gone bad include:
- Crystals or grainy texture
- Cloudy appearance
- Fermented smell
- Mold growth
- Loss of sweetness
For best quality and safety, use candy corn syrup within:
- 18-24 months of purchase if unopened
- 6-8 months once opened
Keep candy corn syrup in an airtight container in a cool, dry place for maximum freshness. Refrigeration can prolong its shelf life once opened. Discard any syrup that smells or looks unpleasant.
Can You Make Candy Corn Syrup at Home?
While not exactly the same as commercial versions, it is possible to make candy corn syrup at home using just sugar and water. Here is a simple stove-top recipe:
Homemade Candy Corn Syrup
Ingredients:
- 1 cup white sugar
- 1 cup water
- 1/4 teaspoon cream of tartar or lemon juice
Instructions:
- Combine the sugar, water, and cream of tartar in a small saucepan. Stir to dissolve the sugar.
- Heat over medium-high heat until the mixture comes to a boil. Reduce heat to maintain a simmer.
- Cook for 15-20 minutes, stirring frequently, until the syrup thickens slightly.
- Remove from heat and let cool completely before using in recipes.
- Store in an airtight container in the refrigerator for up to 3 months.
This easy candy corn syrup can be substituted 1:1 for commercial brands. The natural acidity of lemon juice catalyzes the inversion process. Just be aware that results may vary based on cooking time, temperature, and proportions.
Where to Buy Candy Corn Syrup
Candy corn syrup can be purchased from several sources:
- Online – Amazon, Walmart, Webstaurant Store, specialty baking sites
- Craft stores – Michael’s, Joann, Hobby Lobby
- Grocery stores – Kroger, Albertsons, Safeway, etc. in the baking aisle
- Warehouse clubs – Costco, Sam’s Club
- Restaurant supply stores – Smart & Final, Gordon Food Service, Restaurant Depot
- Candy-making suppliers – Nashville Wraps, Sweetwise
Look for reputable manufacturers like Cargill, Savannah, or Durkee. Prices range from $10-20 per gallon. Be sure to check the label indicates “corn syrup” not just “syrup.”
Conclusion
Candy corn syrup is a specialty invert sugar syrup that helps create smooth, creamy candies that hold their shape. It prevents sucrose crystals through partial inversion of sugar molecules. A small amount goes a long way in fudge, caramels, candy corn, and other confections. While called “corn syrup”, it does not actually contain corn syrup or starch. Candy corn syrup can be purchased from candy making suppliers or made at home by simmering sugar and water with an acid catalyst. With its long shelf life and usefulness, candy corn syrup is a smart addition to any candy maker’s pantry.