Can anyone tell me what the British equivalent to light corn syrup is?

I'm thinking possibly Golden syrup, but am wondering if the 'light' is relevant to the consistency and whether they'd be the same.

Also I've taken Crisco to simply be vegetable fat, seems to work, but would appreciate knowing if I'm doing the right thing

Lastly - I've noticed that several pictures of 'dowels' appear to be straws, are they? Here I get solid plastic dowels which I don't find easy to use, but if anyone can point me towards somewhere that would ship internationally, and can recommend what I should be buying, I'd be ever so grateful!

Many thanks

Corn syrup is golden syrup. I think 'light' means it's not treacle.

Some people use straws for dowelling - I do with light cakes that have only two tiers - get the chubby ones from McDonalds/Burger King etc.

Crisco is some kind of evil transfat thing. I use butter for cooking and buttecream and white vegetable fat for mixing with pastillage to make it a bit more flexible.

even in the states, light corn syrup refers to color, not consistency, I believe. We have dark corn syrup as well, which is, well, darker.

Thanks Emma, there's now a ton of recipes I can try

I use glucose instead of corn syrup, you can buy it in the supermarket but if you're using a lot better go to a cash and carry because it's much cheaper in bulk. Light corn syrup is actually clear so (depending on your recipe) the problem with golden syrup is the colour which turns everything off white.

I have both Lyles Golden Syrup & Light corn syrup. They are very different, the golden syrup is thicker & has a wonderful taste. I am sure it won't hurt to try using golden syrup & I would be very interested to hear how it turns out. I have family in S.Africa & Zimbabwe, they would love to do some of the things I do with corn syrup.

Thank you for all your responses

The 'light' referring to colour is good to know, and I do keep glucose so I can try that. Though I'm thinking I shall have to experiment, because if Golden Syrup is thicker than corn syrup, then glucose is definitely a tad thicker than the recipe is expecting, lol!

Will let you know how I get on...

Lentula, I have used "kebab" sticks in a cake I made recently. I left the points on and cut it level with the cake. I was a bit dubious about using straws, although you read that a lot of people use straws....hope this helps somewhat.

Golden syrup is NOT corn syrup !! Glucose syrup IS corn syrup..
golden syrup is similar ( yet not the same ) as treacle / molasses..

golden syrup dumplings....yummmm

I'm an American who has lived in the UK for 4 years.

Jules06 is right. Light corn syrup and Golden Syrup are NOT the same thing...although they are fairly close in color. I have had some success substituting golden syrup for corn syrup, but the taste for the final product is sweeter.

Crisco is Vegetable Shortening. Trex is the closest British equivalent that I can find. (Some people recommend Flora White, but I haven't found that to work in anything I've tried.)