Rhonda Anderson wrote:

> I've bought corn syrup to use for recipes that specifically require it -
> the light one. As Charlotte said, it's very neutral tasting, just sweet, no
> other real flavour - there's no comparison to golden syrup. Golden syrup I
> can use much as I would honey - on buttered bread; not something you could
> do with corn syrup. I probably wouldn't bother buying it unless you need it
> for a particular recipe.
>
> I haven't used the dark, so not sure what that tastes like.

Much the same, except a bit caramelized.
Actually, dark Karo is still my favorite plain pancake syrup.
Occasionally, a rich fruit or berry syrup is good, but I've never been
that fond of maple.
I used to disgust people by using dark molasses as an ice cream topping!

Dave