Greetings,      talking about honey syrups reminds me of what l encountered
in a restaurant the other week. This was an individual serving of "Honey
Sauce".This "sauce" was packed as the jams and served with the jams and
peanut butter. It resembled honey in viscosity and colour, BUT was labeled
Honey Sauce and "Sauce au Miel" (l am in Canada).  What could this product
be? Is honey so expensive that it has to be added to another syrup and then
sold as a sauce? The worst thing was that it was "produced " here in Quebec.
Peter