I don't think it's so simple, HFCS has industrial advantages over sucrose in addition to the subsidies. So if HFCS were made more expensive it's unclear to me

I don't think it's so simple, HFCS has industrial advantages over sucrose in addition to the subsidies. So if HFCS were made more expensive it's unclear to me if sucrose would even be an acceptable substitute for all the ways HFCS is (ab)used due to its sweetness, stability, and ease of use advantages over sucrose. They put HFCS in practically everything processed on store shelves because it's so cheap and checks many boxes from preservative to browning agent, and I'm sure myriad other effects I know nothing about.