You can use white sugar instead. The method is as follows

Method 1:

Use a cup of white sugar + 1/4 cup of water, put it on the fire and let it boil. The water evaporates slightly and then cools down.

Method 2:

This method is slightly more complicated, but closer to corn syrup.

Water: 455 grams;

White sugar: 1186 grams;

One teaspoon of tartar powder is about 4 grams;

One A little salt;

Use a clean pot, heat sugar + water, do not stir, use a thermometer to monitor the temperature, and before the water is completely boiled, use a clean brush to brush the sugar crystals dipped on the four walls back into the water , after the water is fully boiled, there is no need to brush the four walls. When the temperature rises to 115 degrees Celsius, immediately remove the pot (the temperature can be lower but not higher than 115 degrees Celsius) and let it cool for at least an hour without stirring.

Corn syrup: Made from high-quality corn starch, it is hydrolyzed by a variety of enzymes to produce maltose-based syrup. This product is a colorless, transparent and viscous liquid with a clear, transparent body and a smooth taste. Mild and pure, with low sweetness and malty aroma, it has many advantages such as high cooking temperature, low freezing point, and anti-crystallization. It is often used in jams and jelly to prevent the crystallization of sugar. It is high in malt and has good fermentability. Because of its properties, it is also widely used in bread, pastries, beer, and is also widely used in candy, beverages, prepared foods, frozen foods, condiments and other fields.