I have been running across a lot of recipes lately requiring corn syrup. I don’t like using corn syrup, because it is such a highly processed product, leaving the realm of foods that God made. Joyofbaking.com posts an extremely helpful ingredient substitution table, listing foods you can sub for corn syrup (or anything else) if you happen to be out. My favorite sub for light corn syrup is honey, straight across. Dark corn syrup is another matter. The substitution table calls for 3/4 c light corn syrup plus 1/4 c molasses, to make 1 c dark corn syrup. I don’t see why you couldn’t use 3/4 c honey plus 1/4 c molasses instead.