Stir in corn syrup and chocolate milk. Let dough rest for 30 minutes. Make 24 balls, about 1-1/4 inch in diameter, for spider bodies, rolling in crystal sugar as you go. Make 24 balls, about 1 inch in diameter, for spider heads, also rolling in sugar. For each spider, cut eight 3-inch pieces of licorice lace for legs and a 1-inch piece to attach head to body.