Dark Molasses

• Dark blackstrap molasses contains fewer grams of carbohydrates per serving than light corn syrup but adds a distinctive flavor and color to barbecue sauce in its place. Because dark molasses has a richer flavor than light corn syrup and typically substitutes more easily for dark corn syrup, it will add a slightly burnt taste to barbecue sauce. When this seems too strong, cut the molasses with some granulated white sugar or use light molasses instead of dark.

Liquid Sugar Substitute

• When trying to save calories or carbohydrates, consider liquid sugar substitute instead of light corn syrup. Liquid sucralose syrup substitutes for light corn syrup in a 1-to-1 ratio. Check labels because liquid sucralose concentrate sweetens the same volume of sauce with only a couple of drops per tablespoon. Malitol and xylitol zero-calorie liquid sweeteners require only a tablespoon or two per cup of light corn syrup and give a similar flavor in the sauce, but they carry the risk of digestive side effects. Before using sugar alcohols in barbecue sauce, try small amounts to see if they upset your digestive system.

Granulated Sugar Substitute

• Another option when trying to reduce calories or carbohydrates is to substitute granulated sugar substitutes for light corn syrup in barbecue sauce. Some sweeteners such as granulated erythritol won't dissolve in liquid recipes like barbecue sauce, so heating can help incorporate them into the mixture. Aspartame, however, denatures and loses its flavor when heated, so only use it when keeping the sauce cold throughout.

Natural Sweeteners

• For a natural and flavorful alternative to light corn syrup, consider sweeteners such as honey, agave syrup or fruit puree. Honey imparts a light flavor similar to corn syrup, but it adds delicate tastes based on its derivative crops. For instance, clover honey tastes more herbal than orange blossom honey, which has a slightly floral flavor. Agave syrup remains neutral in most tinctures and substitutes nearly evenly for corn syrup. For thick barbecue sauces, consider fruit purees such as blended and strained figs or prunes to add tartness and thickness to the sauce as well as sweetness.