Liquid Sweetness Part 2 - Corn Syrup

Yuck.  Well, maybe not so much…in that corn syrup will not crystallize.  If you read my article “The Transparency of Pecan Pie” you’ll get even deeper into this subject.  Did you know that corn syrup – a highly refined product from corn starch – is only 65% as sweet as white sugar?  But it doesn’t turn frostings and pies and candies grainy so it’s a decent ingredient for this sort of stuff.  The only difference between light corn syrup and dark corn syrup is caramel coloring.  Can you tell I’m a fan?