Cor ... it's been a long time, but I get round to things eventually:
Golden Syrup (Lyle's) heated in the oven to 115°C before dropping into the "Instantpot" ("Airfryer" version 'cos it has more control over baking temperature - and makes great chips). Put on "Bake" (which uses the Airfryer lid) for 60 minutes (annoyingly the maximum time that can be selected) at 117°C.
What do you know, it flippin' works! (The plated dollops are unbaked Golden Syrup, and syrup after baking for 60 minutes). No mess, no scary hot boiling of sugar syrup ... ahh. And no flippin' enormous adulterated Ragus sticky blocks.
As I thought the colour was rather light (the instructions - ripped out of Ron Pattinson's "Vintage Beer" book - suggested 60-90 minutes for "No. 2 Invert", I'd already allowed for 30 minutes because I'm starting from close to "No. 1 Invert" by using Golden Syrup, (the book actually says 90-120 minutes) so, I restarted the Instantpot and gave it 10 more minutes.
That's better:
The smell making it was just great! I hadn't really appreciated how floral Tate's Golden Syrup is. The supermarket stuff (made from very refined - often beet - sugar) isn't a patch.
But moving it up to No.2 does mask those floral scents and it becomes strong caramelly. It also thickens as it cools despite attempts to prevent evaporation. Might get interesting making "No. 3 Invert", but that's a few weeks off.
I could of course just keep heating it in the oven. But I'd decided I was making it in the Instantpot because it has all the snazzy controls, lower energy usage, safety functions ... but most importantly because I'm a geek