Following up on our discussion on the General board, I want to give you a heads-up on a local source for the stuff.
Stopped by the Cost Plus by South Coast Plaza yesterday and found a jar of Lyle's Golden Syrup. It's completely different from the Cane Patch cane syrup I picked up in Florida.
Cane Patch: is 35% cane syrup in an invert sugar syrup, which I'm guessing in corn syrup. It tastes mildly of molasses and pours like corn syrup.
Lyle's: From England, this has a tawny golden hue, like liquid sunset in a jar. It tastes like caramelizing sugar in its early stages. It's pours thick like tar, or like honey that's been boiled to half its original volume.
I can imagine pouring Lyle's over a creme brulee and and torching it to get a *liquid* brulee top. I wonder how that would work?
Did you get your Carson Anne syrup, and what's that like? Is it more in the vein of molasses, or like Lyle's?
WLA, drop me a line if you'd like to take this discussion off line.