Kettle caramelization vs. extract in barleywine?

I'm tinkering with a barleywine recipe. My plan is to use a ton of Maris Otter, a long boil, and kettle caramelize the first 1.5 gallons or so. But it occurred to me that Northern Brewer has a Maris Otter syrup.

Isn't that just the same thing as what I'll get after kettle caramelization? In other words, can I just sub a quart of extract for the kettle caramelized wort?

My only concern is that I hear you get the long-chain, unfermentable sugars (I may be misusing terms there) from kettle caramelization and I don't know if the same thing happens when extract syrup is produced. Anyway, thanks all!

I know the processes are different, but I don't know the impact on flavor. I would think it's noticeably different.

That's what I figured. More tinkering!