What is the primary purpose of corn syrup in candy making?

Corn syrup plays a vital role in candy making primarily because it helps to prevent crystallization of sugar. When sugar is dissolved in water and heated, it can crystallize if not handled properly, leading to a grainy texture in candies such as fudge or caramels. Corn syrup is composed mostly of glucose, which interferes with the ability of sucrose to form crystals. By incorporating corn syrup into the mixture, it helps create a smoother, more desirable texture by inhibiting the formation of these sugar crystals.

Additionally, while corn syrup does contribute some sweetness and can influence the overall texture of the candy, its most important function in this context is to manage crystallization, ensuring a more consistent and polished final product.