Corn syrup

Corn syrup is a sweet, viscous liquid obtained from corn starch through a hydrolysis process that transforms starches into simple sugars. This ingredient is commonly used in cooking and baking to sweeten, provide a smooth texture, and prevent crystallization in products such as candies, ice creams, jams, and breads.

Its origin lies in the United States, where it was developed in the early 20th century as an economical and versatile alternative to traditional sugar. Currently, corn syrup is very popular in numerous recipes, both industrial and homemade.

Among its properties, corn syrup provides sweetness with a moderate glycemic index and an ability to retain moisture in foods, which helps prolong freshness and improve texture. However, it is important to consume it in moderation due to its high content of simple sugars.

In the context of Latin American cuisine, corn syrup is also known as corn honey or corn syrup in some regions, although these terms may refer to similar but not identical products. In general, the term "corn syrup" is widely recognized to identify this ingredient in recipes, especially in baking.