Got one of those at the back of my cupboard too- hence why I've not been looking (and the confusion, bless me indeed )- will look out next week and report back + look at HyperU in France and our local shop too.
Oh I'm from Yorkshire so unless it starts walking out of the cupboard on it's own nothing gets thrown away here. As far as I'm concerned use by dates are for guidance only especially on store cupboard ingredients.
When we cleared out my late great aunt's house in the eighties we found home made jam labelled 1947 and it was still perfectly good. We all ate it and lived to tell the tale.
And the advantage of the metal tins is that if it does start to crystallise a bit you can stand the tin in a bowl of hot water and it's as good as new again.
Soooo, interesting stumbling across this. I had the same problem a few years back.
I now have a bottle 2/3 full of Lyles golden Syrup, but also have a jar of The Melasse (1/2 full) from Migros that Odile is talking about.
They are similar, but not quite the same. I think for cooking purposes the "wetness" of each product will play a big role. You will have to experiment with the proportions and quantities of the migros stuff a few times till you get it right. The flavour is different, but not soooo far that it cannot be considered as a replacement.
Anyways, the good news is that I'm leaving CH for good, and both are up for grabs if anyone wants them. I live in zurich city. PM me.
Just bought a big jar of Mélasse from the Petrol Station next to the border near me ... a bit darker than Tate&Lyle, and very slightly different taste, but made perfect flapjack for grand-kids ski packed lunch (many here know where that is- detail by pm)
Does anyone living in Lausanne have any Golden syrup I could "borrow" a couple of tablespoons? I need it by tomorrow (Friday night - 7 August) - i.e. no time to order online. Thanks!
Reading this thread, I see I can use "melasse", instead of golden syrup. I am making some gingerbread men for my boys and the recipe requires 4 tablespoons of golden syrup.