Lyle golden syrup is an inverted sugar containing sucrose (sugar), fructose (natural sugar found in fruits) and glucose (another natural sugar). Sucrose is a molecule that is comprised from fructose and glucose combined (i.e. contently bonded).<\/p>\n

To make inverted sugar either hydrochloric acid (aka HCl, muriatic acid) is used and following the reaction it is neutralized using lye (sodium hydroxide, NaOH), thus resulting in a partial breakdown of the sucrose to glucose and fructose. The side reaction of neutralization of the HCl with NaOH is harmless – i.e.  water and salt (common table salt – NaCl). Alternatively an enzyme (invertase) can be used to break down most of the sugar into fructose and glucose – resulting in an identical product (but without the salt)<\/p>\n

Hence, the golden syrup should be safe to eat and sounded to me like a good start.<\/p>\n

I opted to test it using an oily candy: salted peanut hard candy.<\/p>\n