Golden syrup has a very strong colour, which would definitely create issues with white chocolate.
I only use glucose to make modelling chocolate as corn syrup is an imported product here and therefore very expensive. Through trial and error I have discovered that the glucose from the supermarket is not the best to use as it has things added to it and doesn't make nice smooth modelling chocolate. The glucose available from the health food shop is the best because it is pure and produces a lovely smooth, easy to use modelling choc.
Of course that is the glucose available here, it maybe different where you live. Check the labels because glucose is not all the same.
I also can't get corn syrup but actually our glucose syrup is made from corn (check the ingredients on the back) so I use that. Substitute 1:1.
Here's a good article about syrups :
http://www.davidlebovitz.com/2009/01/why-and-when-to-use-or-not-use-c/
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