Honey or golden syrup can directly substitute for light corn syrup, while molasses or maple syrup can replace the dark variety. Alternatively, exchange 1 cup of white or brown sugar plus 1/4 cup of water for each cup of light or dark corn syrup, according to Taste of Home magazine.
Karo also suggests that light corn syrup can be substituted equally for dark but does not recommend the swap of dark for light if the dish must maintain delicate flavors, such as in jams and fruit sauces. Use of any substitute changes the sweetness and flavor profile of the original recipe and may result in less moistness and quicker spoilage. However, people with allergies or processing concerns may find this an acceptable trade-off.