Golden syrup. I use it here instead of corn syrup. Very expensive on this side of the pond.
Glucose syrup is what I and many others use. I've never used golden syrup, but I know from others that it works fine unless you need something to be pure white, in which case you need to invest in glucose syrup 
Here's a recipe for a substitute for corn syrup... many have use this it's called simple syrup
Simple Syrup:
2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 pinch salt
Directions:
Prep Time: 5 mins
Total Time: 20 mins
1 Combine all ingredients in a large saucepan.
2 Bring to a boil, stirring constantly.
3 Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
4 Uncover and simmer, stirring often, until it reaches the soft ball stage.
5 Cool and store in a covered container at room temperature.
6 Your syrup should keep for about 2 months.
7 Makes about 2 cups
HTH.
Thanks for mentioning the color thing and the other alternative syrup.
I should also mention that corn syrup is an invert syrup, along with all the other ones mentioned and honey too. So any liquid sweetener would work in place of corn syrup, including agave. Although I believe agave is a little sweeter, so be careful. Personally I have heard mixed things about agave so I just don't bother to use it.
Here's a recipe for a substitute for corn syrup... many have use this it's called simple syrup
Simple Syrup:
2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 pinch salt
Directions:
Prep Time: 5 mins
Total Time: 20 mins
1 Combine all ingredients in a large saucepan.
2 Bring to a boil, stirring constantly.
3 Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
4 Uncover and simmer, stirring often, until it reaches the soft ball stage.
5 Cool and store in a covered container at room temperature.
6 Your syrup should keep for about 2 months.
7 Makes about 2 cups
HTH.
This has come up before, but I'll mention it here again.
By adding the cream of tartar it has now become an invert sugar instead of a simple syrup. A simple syrup is much more liquid and runny than an invert sugar. An invert sugar will be thicker. Also you should be sure to get it to the proper temperature or there will be complications.
Here's a recipe for a substitute for corn syrup... many have use this it's called simple syrup
Simple Syrup:
2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 pinch salt
Directions:
Prep Time: 5 mins
Total Time: 20 mins
1 Combine all ingredients in a large saucepan.
2 Bring to a boil, stirring constantly.
3 Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
4 Uncover and simmer, stirring often, until it reaches the soft ball stage.
5 Cool and store in a covered container at room temperature.
6 Your syrup should keep for about 2 months.
7 Makes about 2 cups
HTH.
This has come up before, but I'll mention it here again.
By adding the cream of tartar it has now become an invert sugar instead of a simple syrup. A simple syrup is much more liquid and runny than an invert sugar. An invert sugar will be thicker. Also you should be sure to get it to the proper temperature or there will be complications.
Linda the name of the recipe is Simple Syrup so you have to take that up with whoever gave it that name.
I posted the recipe because I know it works even you said
By adding the cream of tartar it has now become an invert sugar
& that's what the OP is looking for. Something that could be use in place of corn syrup since it's not sold where they live. So regardless of what it is "named" ... it works
Agave is suppose to be about 1 1/2 times sweeter than sugar. The light color syrup still looks like honey. I bought some to make a gluten free cake for a lady. Had to read a lot of bottles.......
Try asking on an English forum where they make their modelling chocolate using glucose syrup:
Examples:
Modelling Chocolate Paste : 800g Chocolate plus 400g glucose
Chocolate Plastique: 200g Chocolate plus 120g liquid glucose
Mich Turners Dark choc plastique: 2 lb 12 oz dark chocolate plus 2 lb 4 oz glucose syrup
There are plenty of recipes out there that do not use American corn syrup.
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