"Mark Thorson" > wrote in message
...
> notbob wrote:
>
> > Hey, even I was educated. I've never run across this version with corn
> > syrup. So, be a contributer and get back to us on how you like it.
>
> 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.
>

But corn syrup does not taste as good as cane sugar. Never had any problems
with crystallization so I'm sticking with good taste.

Corn syrup is good for sweetening wine, though, if you are a home
brewer/vintner.
Ed

http://pages.cthome.net/edhome