My recipe for Anzac biscuits calls for it.\ Anzac Biscuits � Dark and Crispy 350 degree oven 1 � cups flour 1 � cups sugar 2 cups rolled oats 2 cups dessicated coconut 1 cup butter 2 tablespoons golden syrup 1 teaspoon baking soda 4 tablespoons boiling water Bring small amount of water to a boil. Mix together flour, sugar, oats and coconut in a large bowl. Melt butter in a small bowl. Add golden syrup and baking soda dissolved in boiling water. Make a well in the dry mixture and add wet mixture. Mix thoroughly. Roll small, uniform pieces of dough into balls and place on a lightly greased baking sheet. Bake for about 12 or 13 minutes. These cookies are flat and crispy and would make good sandwich cookies. Excellent with tea.

Oh, yum! It looks like the common thing is to thicken the sugar and corn syrup by boiling, and to ladle it in hot, then BWB for 10. I guess there is not much that could be bacteria inducing and with all that sugar, should be shelf stable. I do like the great idea of toasting the nuts first. It really releases the oils. I'd not thought of doing that with things like brownies and cookies, but now - all nuts will get toasted before using. The Honey Walnuts recipe sounds great, but not shelf stable? I would think that over time the nuts would get rancid? Refrigerated the honey would crystallize, would it not? Maybe it just doesn't stay around long enough! However, I am thinking of using these syrups for gifts, and some people keep canned gifts for "a special occasion" and don't consume them right away. That's why I want to be sure that they would be good if stored a long time, like 6 months or so. Nancy

Tami, no, I don't like jam, jelly or preserves made here, in the US. They're extremely sweet for me. I couple of days ago, I got some fresh strawberries, slided them up and put in a saucepan. I added a pinch of salt and enough sugar to my taste; then, simmered until fruits soften and sugar melted. No water was added. The sauce came out thick enough. I used that over the pancake and it was wonderful! Lou, I went to Walmart and exchanged the Karo syrup to the dark one. While I was there, I looked up for the Karo Pancake Syrup, Walmart didn't have it. Kroger or local grocery stores may have it but I haven't had the time to make that trip. I think I'm going to stick with the fresh fruits simmered in a bit of sugar, (depending how sweet the fruits are). This stuff seemed to become addicting somehow. I'm going to try it over some bisquits. too

plllog, I think it is sugar recrystallizing or something similar.. Knowing how I handled it, and have continued to handle it and knowing that it is fresh, I seriously doubt that it is mold. I have not tried to re-zap it. It was made in the microwave, not in a pan. Would that make a difference? (1/3 c sugar to 1/3 cup water, zapped until it boiled, then cooled and stored in a clean lidded container in the fridge.) The "swirl" is more or less clear, but appears slightly more viscous than the surrounding liquid. Just enough that if you don't shake it as you remove it from the fridge, and if you look closely down into the container, you can see it. It can only be seen when looking from the top down - not from the side across. DSIL lives 2.5 hours from me, so our kitchens share nothing in common. He made his in his kitchen. I made mine in my kitchen. This is more of a curiosity than a problem. I used it last night for an Old-Fashioned, and I lived to tell about it!