if you're after inverted sugars golden syrup is partially inverted and considered a poor mans candi sugar.
Golden Syrup is widely a bit of a cheat. I was put out to learn even T&L Golden Syrup was a cheat too (still, it tastes better!). The syrup was once made from a by-product of sugar refining, but refining doesn't create that by-product no longer. The old method created partly inverted syrup as a result of the processes, whereas now sucrose is added to fully inverted syrup to get the "partly-inverted" proportions right. And the invert syrup is clear and pure and could even be created from beet sugar 'cos it doesn't contain the objectional impurities like it once did. The pleasant aspects of "raw" cane sugar are "additions" too now.
Ragus create their invert sugar from pure colourless invert syrup too (they also make "Golden Syrup"). They add their blend of molasses to get the right flavour and colour (and add dextrose to "seed" it into a solid block). The flavours in invert sugar are entirely molasses based and there is
no caramelising in the process. However, "molasses" does contain caramelised elements, and the so-called "Maillard Reaction" products: But those elements were once created (unintentionally) in the sugar cane fields by (poorly paid!) sugar cane farmers with their "evaporating pans". Not convinced? Sit down and think "why is molasses often black when it comes from squeezed grass stems".
"Candy Sugar" is sucrose and not inverted. There would be caramel aspects to the coloured stuff, hence Golden Syrup makes a good substitute (Golden Syrup has caramel elements to it and
is caramelised). The colourless stuff has no caramel, it is just expensive white sugar in an inconvenient blocky form.
My journey through the world of "Invert Sugar" popped many daft notions I previously had about sugars. But those silly notions are still very much alive in home-brewing circles. The "journey" has also left me with 6Kg of T&L Golden Syrup to work my way through (will I have any teeth left when its gone?)
