Sucrose, being a 50/50 compound of the two, thus inherits "bad sugar" from the fructose produced during digestion.
HFCS actually ranges from 29-55% fructose vs. glucose/dextrose (the highest being available in CocaCola freestyle soda machines), and can be better or worse than sucrose, but is generally equivalently bad.
Since dextrose is basically incompatible with acidic beverages and solidified candies, we're not likely to see fructose going away, either as a direct ingredient or as a metabolite.
If natural concentrated sweetener is considered, attempts to replace sucrose and fructose with dextrose-only sources like plain old corn syrup (POCS), rice syrup, and honey, might achieve some fascinating health benefits. Is it possible that we're fat only because we're eating the wrong kind of sugars?