JMF wrote:
>
> It's for a chocolate glaze for a cake. Corn syrup does such a nice job of
> making the consistency smooth, so if there's a way to substitute it, then it
> would be worth it to give it a try. Unfortunately no Golden Syrup here ...

This might be a time-consuming thing, but it would be a reasonable
alternative:

LIGHT CORN SYRUP SUBSTITUTE

2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil.
Reduce heat to a simmer and put cover on it for 3 minutes to get sugar
crystals off the sides of the pan. Uncover and cook until it reaches
soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will
keep for about 2 months. Makes almost 2 cups.