Light Corn Syrup

Light corn syrup is a clear, colorless glucose syrup made from cornstarch. It tastes mildly sweet with a silky, viscous texture and gives candies and sauces a glossy finish; it inhibits crystallization and keeps mixtures smooth. Common uses include caramels, marshmallows, pecan pie, sorbets, and ganache, and it is typically sold in pourable bottles.\n\nProduced in the United States since the late 19th century via acid and enzyme hydrolysis of corn starch, it became a staple of North American confectionery and home baking. Light variants are refined and decolorized to yield a neutral-flavored syrup used in both commercial and home kitchens.