The subtle flavor of golden syrup makes a nice change from chocolate. I added chopped walnuts, used corn syrup instead of liquid glucose and added a little more butter for a richer fudge. I see cooks on this website blaming the recipe if they have fudge that doesn't set up or is too hard. The "secret" to good fudge is cooking to the proper temperature, waiting for it to cool down to "warm" (not cold) before stirring it and then stop stirring as it starts to thicken and lose its shine. Practice makes perfect!