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I'd look for UK versions of recipes. The U.K. Doesn't use use corn syrup, so you can probably find appropriate substitutes on a per-recipe basis.


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Syrup (from plain table sugar) cooked thoroughly with lemon juice (or other acid) will at least partially turn into inverted syrup, which is very crystallization proof (cooked a batch down to IIRC 115°C once and stored it in a container, extremely viscous but stays completely amber clear). This is likely what the recipes suggesting lemon juice are ...



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