HFCS is made by enzymatically converting glucose in corn syrup to fructose, so it stands to reason that the product can have any glucose:fructose ratio needed.

HFCS is made by enzymatically converting glucose in corn syrup to fructose, so it stands to reason that the product can have any glucose:fructose ratio needed. Since humans categorically taste fructose as sweeter than glucose, it makes sense that HFCS is tuned differently for different applications and in situations where the ratio is very far away from 1:1 I do contend that HFCS could taste different than sucrose. Perhaps it was unwise for me to assume that most HFCS used is close to the 1:1 ratio of sucrose.