There are different types of sugars. High fructose corn syrup is usually either 55% fructose and 45% glucose, or 42% fructose and 58% glucose.

Honey is about 40% fructose, 30% glucose, along with sucrose and maltose. It's also known to have antimicrobial and antioxidant effects.

Equating high fructose corn syrup with honey is a major oversimplification.

Not really. The proportions of fructose and glucose are similar - actually worse if you buy Lustig's theory that the fructose is the most harmful part of sugar and HFCS. Sucrose is quickly broken down into sucrose and fructose - according to Lustig there's no clinically important difference between sucrose and HFCS. I doubt that a little bit of maltose makes much difference, antimicrobial effects aren't going to save you from diabetes, and the results of clinical trials for antioxidants have been underwhelming - they aren't going to save you from diabetes or metabolic syndrome.

Honey is just more unhealthy crap, even if it's natural. Same with agave juice. Sugar is sugar.