Corn syrup

It adds sweetness and moisture to sweets, sauces and baked goods, and helps sugar mixtures stay smooth instead of forming crystals. It is especially useful in chewy toffee, caramel and pecan pie filling.

Usually, yes: use the same amount in many baking recipes, but expect a stronger buttery, caramel-like flavour and a darker result. For a neutral taste, glucose syrup is a closer swap.

Corn syrup is glucose syrup made from corn starch; glucose syrup can be made from other starches too. Both help prevent crystallisation, but their sweetness and texture can differ with their glucose and maltose content.

No. Corn syrup is made by breaking corn starch into sugars, mainly glucose; high-fructose corn syrup is further processed so some of that glucose becomes fructose. They are distinct ingredients, not interchangeable names.

Keep it tightly closed in a cool, dry cupboard. Refrigeration is not needed and can make it harder to pour; wipe sticky syrup from the rim before replacing the cap.

Its mixture of different sugars interrupts the orderly formation of sucrose crystals. In boiled sweets or caramel, add it with the sugar and avoid stirring once the mixture starts boiling, which can encourage crystals to form.

Dark corn syrup has a deeper colour and more pronounced caramel-like flavour, while light corn syrup tastes milder. You can often swap them in equal amounts, but the flavour and colour of the finished dish will change.