Agave syrup comes from the nectar of the agave plant. This natural sweetener does not affect blood sugar levels as much as other sweeteners, according to Gourmet Sleuth. It substitutes well for other liquid sweeteners, depending on the recipe. Agave has a sweeter flavor and lighter texture than corn syrup, but it will effectively replace corn syrup in most recipes. Like corn syrup, agave nectar is available in light and dark varieties; choose one based on your recipe and personal preference.
Choose either light agave nectar to replace light corn syrup or dark agave nectar for dark corn syrup. This keeps the flavor profile similar.
Use agave in baked goods that have a moist texture after baking. Avoid using agave to replace corn syrup in hard candy recipes or for thin, crispy cookies.
Use ½ cup of agave nectar plus 1/3 cup of water or other recipe liquid for each cup of corn syrup in your recipe. For instance, if your recipe needs 2 cups of corn syrup, use 1 cup of agave syrup and increase the other liquids in the recipe by 2/3 cup.
Bake foods using agave at 25 degrees Fahrenheit lower and increase the time by three to five minutes as agave syrup causes foods to brown faster.