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Agree that an American recipe probably means the light/clear corn syrup, but I have used Lyle's golden syrup in caramel candies and think the flavor goes nicely. You could also substitute honey or leave it out. I think dark corn syrup would be too molasses-y.
What syrups do you have and what's the caramel sauce going with?
Agree that an American recipe probably means the light/clear corn syrup, but I have used Lyle's golden syrup in caramel candies and think the flavor goes nicely. Dark corn syrup has molasses, I think that stronger flavor goes with fewer things.
By sygyzy,
