Corn syrup is made in two steps: (1) separating corn starch from corn and (2) converting corn starch into corn syrup. Simply put, corn kernels are soaked and each part of the kernel (the germ, starch, fiber) are all separated to be used for different products. For corn syrup, the germ is heated and pressed to release corn oil that is added to a protein mixture, called mill starch. These 2 components are mixed together in preparation to become corn syrup. This wet starch is then added to hydrochloric acid and heated under pressure. As the heat and acid break down the starch molecules, sugar is created. The longer you allow this hydrolysis process go, the sweeter the corn syrup will be.