ok, so I know that the reason for adding corn syrup to caramel corn and the caramel sauce in the bottom of my french toast recipe has something to do with the molecular difference to sugar. generally I add honey instead and it turns out fine. but now it's pecan pie season and I don't really want to order Golden Syrup, but I will if I have to. Could I make my own simple syrup to use for that application? I guess I could go the pricy route and use maple. What about if I want to make marshmallows? Is there another substitute? Or is there a brand that's corn syrup only without the high fructose part? I know that Karo has both.