This is the most informative and helpful article I've seen on corn syrup, THANK YOU! I make Tartine's soft super dark/spicy gingerbread every Christmas season and I'm trying to get it as soft as humanly possible. I've left out the corn syrup in the past but definitely won't do so this year. I was also thinking of replacing some of the butter in the recipe with shortening, which should help increase softness as well, right? Thanks so much again. :)

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