© Denzil Green
Golden Syrup is made by boiling down sugar cane juice, after the sugar that is going to crystallize has been removed, until it is a thick, amber syrup. Some flavouring and colouring may be added.
Ounce for ounce, It is not as sweet as sugar because it contains some water. Technically, Golden Syrup is a mixture of invert sugar, sucrose, water, and salts.
Golden Syrup is used in the UK in the same way as North Americans would use corn syrup. There was a time you couldn’t get corn syrup in the UK or Golden Syrup in North America, but now with greater curiosity about each other’s cooking, you can get both in either places.
“Lyle’s Golden Syrup” is the best known brand in the UK. It is actually made by Tate & Lyle. It retains the pre-1921 merger name of just “Lyle.”
In New Zealand, a brand called “Chelsea” is also popular.
“First” molasses or corn syrup. Or, if you want to be more exact, because Golden Syrup is sweeter than corn syrup, use 1/2 corn syrup, 1/2 honey.
1 oz = 1 tablespoon
Golden Syrup was invented in 1883 by Abram Lyle, whose name is now on “Lyle’s Golden Syrup.”