I know corn syrup can be used in place of sugar, but I'm wondering if there's a more technique-based secret. Because when I've made chocolate sauces with sugar(no corn syrup) at home, sometimes they've stayed liquid and smooth even when refrigerated, other times they've crystalized as soon as they've cooled. I just can't figure out why! I know there must be a reason, and I'd like to know what it is so I can cook a little more intelligently in the future;)
Thanks for your insights.