When do YOU guys/gals use Clear Corn Syrup. I remember reading quite a bit about it in these forums...just can't remember the exact uses (as I believe there are several).

I use it when making candy clay or chocolate clay. You can also thin down your icing with it for a glossy look to writing, etc.

Debbie

I use it for the candy clay already mentioned. I also use it to make BC Glaze. Sometimes to thin down my icing in place of piping gel (much cheaper... same results).

when evenr I'm making candy or fudge or fondadnt or caramel, I always add a touch, and it stops it from cryslaizing

I use it in pulled sugar recipes. It is an invert sugar that inhibits moisture and reduces crystallization. Well sort of an invert sugar. It will recrystallize unlike glucose that will not return to a crystallized state.

I have also used it in cookie icing to make it shiny.
traci

I used it last night to thin down my frosting for the crumb coat. It was FABULOUS! It went on so smooth and easy. I took most of the frosting out of the mixer then added a thin stream for a couple of seconds while the mixer was running. LOVE IT.