Fudge Swirl: Corn Syrup

Corn syrup is a food sweetener made from corn starch. It is produced by breaking down corn starch into sugars, primarily glucose, through a process called hydrolysis. This results in a thick, sweet liquid.

Manufacturers add corn syrup to foods as a sweetener, thickener, and to prevent sugar crystallization. It helps keep products moist and adds body. It is commonly found in candies, baked goods, jams, and ice cream.

Corn syrup is generally recognized as safe (GRAS) by the FDA. As a source of added sugars, the 2025-2030 Dietary Guidelines for Americans recommend consuming no amount of added sugars, and at most 10 grams per meal. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. JECFA has evaluated various sugars, including glucose, which is the primary component of corn syrup. It is important to note that corn syrup is different from high-fructose corn syrup (HFCS), which has a higher fructose content.