SC - au Gratin

[Nanna Rögnvaldardóttir]

In a message dated 4/3/00 8:11:02 AM Pacific Daylight Time, 
piglet006 at globalfreeway.com.au writes:

> "Golden Syrup - A concentrated liquid micture of sucrose, glucose and
>  fructose with a distinctive flavour and golden colour.  Its characteristic
>  golden colour comes from tracess of molasses.
>  
>  "It is manufactured from syrups remaining after white sugar is removed.
>  Part of the sucrose (cane sugar) is hydrolysed to convert it to glucose and
>  fructose. The hydrolysed syrups then undergo a decolourisation process to
>  get the familiar golden colour.  The particular concentration of glucose,
>  fructose and sucrose in the final mixture prevents crystalisation from
>  occuring and the mixture remains a viscous syrup.
>  

Yoo-Hooo...American Cooks....would this be similar to our "Crystal Syrup"?  
An invert sugar syrup, much like corn syrup?  It sounds very similar.

Balthazar of Blackmoor