Its presence will keep sugars from crystallizing. Corn syrup is an invert sugar, meaning it takes half as much of it to sweeten as much as regular sugar. Corn syrup helps baked good retain their moisture and increases shelf life. I always use light corn syrup. It lasts indefinitely if you keep it in an airtight container in the refrigerator.
Honey is another invert sugar.
It is used to add sweetness and moistness to baked goods. It also helps to extend shelf life because it releases its moisture slowly and absorbs humidity. The darker the color, the stronger the flavor. It can be stored indefinitely at room temperature in an airtight container. Fruit pectin for homemade jams and 'Jellies.