Corn syrup is a sweetener made by breaking down cornstarch into sugars, usually glucose. It has a mild, clean sweetness and a thick, smooth, sticky texture. In cooking around the world, it is used in candies, caramels, baked goods, and sauces to add sweetness and help prevent sugar from crystallizing. It became especially common in the United States as corn processing expanded, and it is different from high-fructose corn syrup.