Corn syrup used for baking consists of 15 percent to 20 percent dextrose and other sugars naturally derived from corn. Dark corn syrup has a slight molasses flavor, and light corn syrup has a milder flavor. The difference in taste between the two can be likened to that of white and brown sugar. If you have only dark corn syrup, it can replace light corn syrup in a recipe, but be prepared for the final result to taste a bit different.
Lightly coat the inside of a measuring cup with cooking spray to make the corn syrup slide out easier.
Pour the required amount of dark corn syrup into the cup, equal to the amount of light corn syrup called for in the recipe. For example, if the recipe calls for 1 cup of light corn syrup, use 1 cup of dark corn syrup.
Add the dark corn syrup to your recipe when directed to add the light corn syrup and continue the preparation according to the recipe directions.