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Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose. Light corn syrup is corn syrup seasoned with vanilla flavor and salt. ) 2  Light corn syrup is clear and tastes moderately sweet. 3  Dark corn syrup is a combination of corn syrup and molasses (or Refiners' syrup), caramel color and flavor, salt, and the preservative sodium benzoate.
In the United States, glucose syrup is called Corn syrup because it comes almost exclusively from maize. Although corn syrup is a glucose syrup, glucose syrup is not always corn syrup. Glucose syrup is also produced from wheat, barley, tapioca, potato, rice, cassava, arrowroot, sago and maize starches.ut two teaspoons of water into a measuring cup, then fill it up with glucose until it gets to the 1/2 cup mark. Mix it up, and voila, you have a similar consistency to corn syrup. I've used both the purchased corn syrup and my home-made version and got the exact same results in my recipe.