On 2004-06-27, Mark Thorson > wrote:

> Because corn syrup is an invert sugar, it will retard
> crystallization. The tendency toward crystallization is
> strongest in a pure sucrose syrup, and reduced when
> some of the sugar is in the form of simple sugars.

I suspected the corn syrup did something to retard crystalization, but being
chemistry challenged, didn't know why. Thanks.

nb