I imagine this is what most of us picture when a recipe calls for Golden Syrup. Unfortunately France is not well stocked with classic British products. Having a yearning for treacle tart ( which doesn't actually use treacle but golden syrup) I did a little search on Google. It turns out that golden syrup is nothing but sugar and water and is a breeze to make. You add lemon or not, to taste.
1 kg sugar
600ml boiling water
2 slices lemon (or not - up to you)
1 Pour 200g sugar and 50g water into a large saucepan. On medium heat, twirl the pot around and caramelise the sugar until a dark golden colour.
2 Add the boiling water, the kilo sugar and lemon slices.
3 On low heat boil for 45 minutes until thick (stir it occasionally if you must or leave it alone to do its own thing).
4 Cool and pour into sterilised jars or bottles. Label and store in a cool place.