It's like very pale treacle, and not a million miles away from honey.
Ah - found the website. Aparently it's:
For those of you who are scientifically minded… the sucrose molecule splits in half to give glucose and fructose sugars. This inverted syrup is blended back with the original syrup to give a partially inverted syrup. The secret of Lyle's Golden Syrup is the final blend of sucrose, glucose and fructose, which allows the syrup to be so thick and velvety without crystallizing.
When I first came to the US everything sweet tasted of corn, which was very disconcerting. But then I got used to it. But I still need golden syrup to make biscuits (or as Americans would say, cookies).
Here in Canada I can buy golden syrup in specialty stores and sometimes in regular supermarkets too. Golden syrup sponge pudding was one of my favorite childhood desserts in the UK. The steamed pudding was served with golden syrup dripping over it and was absolutely delicious!
High fructose corn syrup doesn't taste nearly as good as sugar, and the consensus among nutritionists is that it is also much worse for us. Considering these facts, why are virtually all soft drinks (except the diet...