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Corn sugar is glucose*, not fructose. I think he might mean high fructose corn syrup.technobabble66 said:suigeneris posted an update
I now usually add corn sugar (fructose) at a rate of 1% volume/mass (i.e. 1 ml corn sugar per 100g sugar). This does not change the flavour of the final candi, but does reduce crystallization. It is easier to then blend the mix into a syrup or cast rocks with the non-crystallized sugar.
I use about 1/4 glucose in the sugar mix when making golden toffee for a Belgian blond, suppresses crystallisation as desired.
BTW since I'm not looking for the browning you are, I just use lemon juice to accelerate the inversion and to develop a little colour. If I wanted more browning I'd just add a gram of lysine, available from health food shops.
*For reasons I don't understand home brewers insist on calling glucose "dextrose" but never call fructose "levulose".