Not to be confused with high-fructose corn syrup, corn syrup is a liquid or "invert" sugar that stays in liquid form at varying temperatures. It is often used to prevent sugar from hardening into clusters in recipes that require a smoother texture, like fudge or caramel, but as with any refined sweetener, you don't want to overdo your consumption and should use substitutes in its place.

Before grabbing a corn syrup alternative, you need to look at why it's recommended because, apart from corn syrup's anti-crystalization properties, this unique invert sugar works to maintain adequate moisture levels in your favorite baked goods. You can replace it with raw honey or brown rice syrup, but both have distinct flavor profiles that you'll have to keep in mind when using.

If you're after a more neutral-tasting substitution, you can make your own simple syrup out of sugar and water or use tapioca syrup. Healthline recommends stevia or molasses in certain recipes, as stevia is a naturally occurring, calorie-free sweetener, while molasses is rich in certain vitamins with a dark and rich consistency that makes it a great alternative for dark corn syrup.