I use corn syrup in my fondant. It helps with the pliability. I use Michele Foster's recipe and use 1 cup of corn syrup per batch. 
Corn syrup is called for in many recipes because, unlike other sweeteners, it doesn't crystallize and turn grainy when it's cold. Baked goods, frostings, sauces, and candies made with corn syrup are moister and stay fresh longer than those made with sugar.
http://recipes.howstuffworks.com/tools-and-techniques/corn-syrup-questions.htm
you can use some in RI to give a smoother finish to flowers and keep them from breaking.
It is also used in medium and RI to keep string piping from breaking.
it can also be used in thin icing to make writing neat and flowing, and letters wont crack when dry.
it can be used in glazes to keep them from crystalizing and cracking.
use in fondant to keep from cracking and make it more pliable.
It is used in making carmels
the list is endless...
Other than for cooking, is it true that corn syrup can also be used to cure constipation for infants or kids? I just read it somewhere, I can't even remember where. But does it really? 
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