SC - what to do with a pumpkin's insides?

[Linda Peterson]

Beathog wrote:

> Thank you both, Olwen and Lady Celia, for your response.  I wonder why _both_
> sugar and Karo syrup?  It sounds like it would be much sweeter than what I
> tasted.

It's a matter of texture and chemistry.  The Golden Syrup is an invert sugar, and
controls crystallization.  So is Karo, which is cheaper here in the USA, but not
the same as Golden Syrup [as in my last message].

Pedantically, Selene