What can I use instead of corn syrup?
I did a little research and found this page which has a modified sugar syrup recipe for a substitute.

In case the link breaks:

Ingredients:


2 cups sugar
3/4 cup water
1/4 tsp. cream of tartar (spelling corrected by me)
dash of salt


Directions:

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep 2 months. Yield: almost 2 cups. For dark corn syrup add 1/4 cup molasses to the above recipe.