In article >,
Janet Baraclough > wrote:

> The message >
> from Rhonda Anderson > contains these words:

> > Not an expert here, but coming from the point of view of someone outside
> > the US who's familiar with golden syrup and treacle.
>
> > 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;
>
> That takes me back! I've not had GS on bread since childhood, we
> loved it. I still have it on my porridge.

I like it on fresh plain scones. With butter.

Miche

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Electricians do it in three phases