What is the US version?

My Karo ran out long ago but I am refilling this weekend! I've got a wicked cookie book that seems to require 1/4 cup corn syrup on everything! And I dont trust golden syrup as a substitute....although I suppose for something smallish, say a tbl, wouldn't be a prob..

Where are you getting it from Hopster?

I saw it at Fenwick's in Newcastle...not sure if they all carry it, though, as this was in a special "Yankee Food" display.

OMG I'm going to N'castle this weekend!  How could I forget Fenwick?  They usually have everything!

I am not sure if this is the right place to post this, but....I have the Todd Wilbur Top Secret Recipe books if anyone wants me to forward them a recipe.

This is the right place and if you have any recipes we want them.  If you want you can postsome of your favs  them in our fairly new cookbook section. 

I have a cake recipe I want to try out, but the frosting calls for corn syrup. I know some of you had said that golden syrup wasn't a good substitute, but what about in icing? Do you think that would be OK? It only calls for 2 Tbsps of corn syrup, so maybe it'll work. Any advice? (Besides using a different frosting recipe )

Is it a cooked frosting, belindaloo?  If so, I wouldn't use golden syrup.  If it's just a blended non-cooked one, I'd give it a try.

Is it a cooked frosting, belindaloo?  If so, I wouldn't use golden syrup.  If it's just a blended non-cooked one, I'd give it a try.

It was a cooked ganache. No problem. I've looked up a Plan B already on a UK recipe site. Saved! Thanks, anyway, Lola!