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Do I have to use corn syrup in caramels?
Corn syrup is an invert sugar. Invert sugars inhibit the formation of crystals giving you smooth and creamy caramels every time. If you don’t have corn syrup or don’t want to use corn syrup, you can always make your own homemade invert sugar using sugar, water, and an acid (usually cream of tartar or citric acid). If you need to replace the corn syrup in this recipe, you’ll want to use another invert sugar that will also prevent crystalization, including:
- Honey (will impact flavor and won’t prevent crystalization as well)
- Golden Syrup
- Brown Rice Syrup
- Homemade Corn Syrup Substitute
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