If you want - you can substitute corn syrup for granulated sugar in certain recipes. Since every recipe is different, this is something you would need to experiment with because of the variety and measurement of ingredients in recipes. Note that the cooking temperature and the cooking time will effect the final outcome of your recipe. There is no definite conversion for any recipe - you need to experiment.
The “general” rule is to substitute 1 1/2 - 2 c. corn syrup for each cup of sugar (that is because corn syrup is not as sweet as sugar). Also, you will need to reduce the amount of liquid in the recipe by at least 1/4 c. or a bit more for each cup of sugar you are replacing with the corn syrup.