Nutritional breakdown per 100g

A pale treacle commonly used in cooking or as a pourable form of sugar added to desserts.

Technically this a form of inverted sugar syrup (a mixture of fructose and glucose that is resilient to crystallisation and tends to remain liquid) but for practical purposes it can often be regarded as a pourable form of sugar. This is often used as a substitue for honey so in many cases honey may be a usable substitue although golden syrup is usually a much more economic product to use.