From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A thick, sweet syrup obtained from cornstarch and composed of dextrose, maltose and glucose. In the U.S., corn syrup is sold in two forms: light and dark. Light corn syrup has had all the color removed to make it crystal clear, and it has virtually no taste unless it has been flavored with vanilla. Dark corn syrup is made by adding caramel coloring and a touch of refiner's syrup (a type of molasses) to corn syrup, giving it a much stronger flavor and dark brown color. In Canada, golden corn syrup is also available and preferred by many for its sweet, rich-but-not-assertive flavor and golden color.
