Dark corn syrup

Dark corn syrup is a thick, dark brown liquid sweetener made from corn starch through a process of hydrolysis and caramelization, which gives it a deeper flavor and a dense texture. This ingredient is widely used in baking and in the making of candies, sauces, and baked goods to provide sweetness, moisture, and a slight caramel flavor.

Corn syrup originated in the United States, where it was developed as an economical and versatile alternative to traditional sugar. The dark version, unlike light corn syrup, contains added molasses, which gives it a more intense color and a more robust flavor profile.

Regarding its properties, dark corn syrup is a concentrated source of glucose and fructose, making it a rapidly absorbable sweetener. Furthermore, it helps retain moisture in baked goods, preventing them from drying out and prolonging their freshness. However, it is important to use it in moderation due to its high caloric content and effect on blood sugar levels.

Synonyms in Latin American Spanish: in some countries it is also known as jarabe de maíz marrón, melaza de maíz, or simply jarabe oscuro. It should not be confused with traditional molasses from sugar cane or beets, although they share similar characteristics in flavor and color.