I don't know who first told me about using Lyle's for my caramels and toffees, but i do like it, and i was using it today to deepen the flavor in place of a light corn syrup in some Butterfinger Bars. However, it is wicked expensive, for cane syrup. (Imported, don'tcha know!) Has anyone achieved it's mid-caramel flavoring in another way, mixing dark and light corn syrup etc? thx much.