It's not particularly hard to come by, but it wasn't back then, either, since Lund's carried it, and presumably still does. But it costs about three times as much here as it does in England. Which is really annoying, considering that it's just mildly tweaked sugar syrup.

The only reason I dared to use it was because there's not really much that can go wrong with golden syrup. It's too high an osmotic concentration to grow bacteria, and mold would be immediately apparent.