Caramel or marzipan perhaps, both will impart a slight flavor but not that intrusive depending on the recipe. A sweet vanilla might work. Perhaps a tiny amount (<0.25%) of FA Pear. Or FW Yellow Cake or one of its substitutes. Just some thoughts.

I've read that CAP Cucumber at 0.5% helps wet your recipes a bit without intruding on the overall taste.

I can also say that INW Cactus around 0.25-0.5% depending on your recipe works too, but be careful because it has a tendency to take over in a hurry. From my experiences, it does take 2-3 days for this flavor to blend in to your mix.

FA Liquid Amber. It seems to bring a pie filling type feel. The Apple Buttah recipe uses it at .5%, so try using it around .25 - 5%. Should give you that syrupy drizzle you maybe looking for.

0.5-1% normal saline solution (0.9%) has actually worked wonders for making my bakery flavors pop. Not sure this is at all what you mean, but it's brought new life to some of my old recipes.

I've struggled for a long time trying to clone a sweet aftertaste sugar mouth feeling recipe. It wasn't until I added a tiny bit of Cap Vanilla Custard that it gave me what I was looking for. Not enough to make it a custard vape, but that creamy diketone yumminess at the end is what I was looking for and it took me way too long to figure it out. .75% is probably enough.

Try adding around .5 +/- of Flavorah Blueberry Muffin. While the flavor itself is really lacking it does have a a unique effect in that you tend to salivate a bit more.

If you have a bakery recipe that has bold fruit flavors then you can bump it up to the 1% range, but I would not push it past that.

I haven't actually run tests on this formula yet, but it has been something I've been thinking about trying the next time I'm mixing something up that needs this type of flavor. With the idea of Golden Syrup in mind, I was thinking of trying these together:

FA Liquid Amber 0.25% TFA Brown Sugar 0.15% FA Butterscotch 0.5% TFA Sweetener 1% / or 0.75%

I was thinking of doing that mixture up as a flavoring concentrate -- just like a 5ml or 10ml batch, and then use it at 0.5% up to 2% in a recipe.

I think the butterscotch and brown sugar will give it enough of a caramel note, without being straight forward caramel, but those molecules that give it that slight toasted/caramelized sugar notes will give the sweetener more of a realistic sugar taste, the liquid amber will give it that syrup kind of note, but it's not enough to give it the slight fruity notes that liquid amber can have at higher percentages.

I think these elements on their own work for different purposes, but combined they might bring the overall taste closer to golden syrup kind of flavor, which should be good with a spongecake or similar cake type of flavors.

I've got to make a note for myself to actually mix this up when I mix this week and try it out. :)

A little sweetener seems to always work well for me

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