>
>   corn syrup, water. Should there bee any concern on how the corn syrup
> was made?   Thinking overheating of syrup during constitution.
>

Corn syrup is just glucose. HFCS is  fructose and glucose. They are two
different things.  Fructose is sweeter than glucose.

HFCS once was an issue but that had everything to do with how it was
produced and heat was not an issue.

Corn syrup has been around forever for cooking. So do not worry about the
corn syrup.

Bill Truesdell
Bath, Maine

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