I've seen quite a few recipes nowadays that calls for some corn syrup in addition to sugar and water. I'm wondering what the necessity of using corn syrup is, like, what "effect" are we trying to achieve by adding it in?
To my understanding, all corn syrup adds is sugar, and a slight thickening effect (depending on how much you use). If it's the "thickening" effect that's needed in recipes, wouldn't adding a thickening powder like xanthan gum, or corn starch, provide effectively the same effect? Or simple syrup + xanthan gum?
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