Corn syrup is an inverted
sugar, which means that an
acid has been added to it.
This prevents it from
hardening or crystallizing.
Because of its anti-
crystallizing properties, it
is added in small amounts
to recipes that involve
heating sugar, such as
caramel, Italian meringue,
and sugar candies, as well
as to ice cream and sorbet
chris devlin
(Chris Devlin)
#1