Ah! I've been wanting to ask about that same passage that Dishesdone posts: From Cook's Thesaurus...golden syrup = cane juice = jus de canne = cane syrup = sugar cane juice = light treacle. Notes: This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks. It's made by evaporating sugar cane juice until it's thick and syrupy. Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands. I use Steen's Cane Syrup all the time instead of molasses, a trick I picked up from Laurie Colwin's gingerbread recipe. It's dark. Lyle's Golden Syrup is, as you might imagine, golden. I just bought some for the first time. Rose Levy Beranbaum's new book uses it in an English gingerbread (that will make it an awfully expensive gingerbread) and I've been wanting to try Anzac biscuits. Both Steen's and Lyle's are "refiner's syrup." Yet they are very different. Beranbaum was asked about Steen's vs. Lyle's on her blog and said she had not heard of Steen's. (Amazing, since she is so comprehensive.) I hope someone who uses both will talk about the differences. I haven't opened the Lyle's bottle yet, but I should go and do a taste test. David, if I were you I would just use light corn syrup for that frosting, figuring like Linda that the chocolate taste will dominate. But Readinglady's suggestion of a mild honey is good too. After I taste the Golden syrup maybe I'll be better qualified to give advice, LOL.

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.

A great place to check on substitutions for ingredients is The Cook's Thesaurus. The link below will take you to syrups (liquid sweeteners). On a personal note, I avoid high fructose corn syrup at all costs, and use that wonderful, buttery-flavored, Lyle's Golden Syrup as a substitute for light corn syrup. I also use Steen's Pure Cane Syrup instead of dark corn syrup. -Grainlady Here is a link that might be useful: Cook's Thesaurus: Liquid Sweeteners

Well, since I extended the original invite, I guess you're all coming over to my place. I'll supply the champagne and coffee and tea- I'm suggesting you bring your most decadant, gooey, fulfilling dessert-recipes please if it is one you make yourself, or a description if it is from your favorite dining emporium. Mucho calories required! Book-Something that touched your heart. Something that lingered after you closed the covers. A title that you remember with either secret-smile fondness or regret for something that ended before you were ready...like your first love. It needn't be a love story-just something that touched your softer emotions in some way. I'll expect you on February 14th! (but you can start shopping for your party togs now!) Cece