In Defense of Corn Syrup
1. It Buys You Time
Cakes and muffins stay moister longer if you add a tablespoon or two of corn syrup to the batter. They'll taste as fresh as the day you baked them for up to a week!
2. It Combats Crystallization
Crystallization is the enemy of smooth caramel and creamy ice cream. Just a few tablespoons of corn syrup will keep everything silky.
3. It Adds Shine
You know how store-bought frosting and hot fudge have that gloss? Get the same look at home by adding a little corn syrup to your sweet toppings.
What's in a Name?
Corn syrup from the supermarket is different from the high-fructose corn syrup used in commercial foods. Corn syrup is 100 percent glucose and comes from corn the way sugar comes from sugarcane. The high-fructose version is a combo of glucose and fructose, resulting in an even sweeter product; a little goes a long way, meaning less bulk for manufacturers.