Corn syrup is popular in candy, frosting and fudge recipes. It doesn't crystallize when it becomes cold, which makes it ideal for these recipes. If corn syrup is used in baked goods, their shelf life will be longer. Additionally, it does not have as strong a taste as other sweeteners. However, if you do not have corn syrup on hand, there are substitutes available to incorporate into recipes.
Make simple syrup at home to make a substitute for corn syrup. In a saucepan, add 2 cups white sugar, 3/4 cup water, 1/4 tsp. and a dash of salt. Bring the ingredients to a boil stirring constantly. Cover with a lid and take the heat down to a simmer for three minutes. Insert a candy thermometer. Remove from heat when the thermometer reads at the soft ball stage about 240 degrees Fahrenheit.
Molasses is a combination of fructose, glucose and sucrose. It is made during the production of refined sugar. If the recipe calls for dark corn syrup, you can substitute in molasses. The measurement won't change, but the molasses may be slightly sweeter than the corn syrup. Additionally, it may darken the finished product.
Replace corn syrup with honey. It is sweeter than corn syrup, but you can add it in the same measurement the corn syrup is needed in the recipe. Additionally, different types of honey will give the recipe a different flavor. Sample the honey before adding it to your recipe to ensure it will not detract from the recipe's flavor. Honey may brown faster when baked.
If you do not have time to make a simple syrup, you can add 1 cup of white sugar to your recipe. You will have to increase the liquid in the recipe by 1/4 cup. It may take a few tries to get the combination of white sugar and liquid right for the outcome that you desire.