. CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, NATURAL AND ARTIFICIAL FLAVOR, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), SODIUM HEXAMETAPHOSPHATE.
https://www.pearlmillingcompany.com/products/syrups/original
But things which are labeled "pure maple syrup" have some pretty solid USDA standards; its a pretty regulated terminology. Even the generic/house brands are real maple syrup.
https://www.kroger.com/p/private-selection-100-pure-grade-a-...
Similarly you gotta watch out for real honey versus fake honey flavored corn syrup. Most bottles you'll find in the store will be real honey but little packets will often be "honey sauce".
You'd have a lot of recipies call for some amount of corn syrup but rarely go through a whole bottle. Mom probably didn't want to just throw it out, and the Aunt Jemima was pretty much the same with some caramel color and a few other added flavors. Might as well use up the two year old Karo on the kids waffles and get some fresh stuff for the next holiday baking season.
Growing up, I went through a very brief period where I put corn syrup on my pancakes instead of regular syrup. My parents weren't home, we had no syrup, and I didn't know exactly what corn syrup was except that it tasted sweet and was thick like regular syrup. I continued to do it just for the novelty until one of my parents saw me putting corn syrup on my pancakes and told me to knock it off.
Thinking back on it now always grosses me out and makes me avoid corn syrup where possible, but eating it raw like that honestly didn't taste bad.