Golden Syrup Recipe - How to Make Golden Syrup (Just 3 Ingredients) (2024)

FAQs

How do you make golden syrup? ›

Place 110g (1/2 cup) of sugar in a medium saucepan and add 125ml (1/2 cup) water. Cook, stirring, over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer, without stirring, for 8-9 minutes or until mixture is golden.

Though golden syrup looks like honey, it's a completely different type of sweetener made by inverting sugar during the refining process. In essence, golden syrup is just water, sugar and citric acid that come together in a way that forms a thick liquid used in baking and to sweeten foods.

In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.

Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar. It is used in a variety of baking recipes and desserts.

Golden syrup is made by cooking down sugar until golden-brown, and deglazing it with citric acid(usually lemon juice, but in this case I went with yuzu juice), and water.

Golden Syrup is a thick golden-coloured viscous syrup that is made during the processing of sugar, similar to treacle and molasses, but not the same at all. It is used in a variety of baking recipes and desserts. As a substitute you might opt for corn or maple syrup.

Honey: Similar in color, taste, and texture to golden syrup, honey is a good substitute for treacle. Look for a thick amber honey, rather than a super-light honey. Use the same amount of honey as you would golden syrup in a recipe.

However, unlike varieties of brown sugars that have slight nutritional benefits over white sugar, golden syrup has no dietary advantage; there is no real difference nutritionally.

If open, keep covered in the refrigerator, and it should last 1 year before you need to discard for safety reasons. Any granulation that develops on/in the syrup will usually dissolve with heating of the syrup.

Nutritionally, maple syrup is generally considered the better choice for a healthy diet, owing to its lower sugar content and glycaemic index, along with a higher level of vitamins and minerals.

What do the British call golden syrup? ›

Also known as light treacle, golden syrup makes its way into recipes with treacle in the title, like this Blood Orange Treacle Pudding.

In the case of sponges, cookies and syrups that ask for golden caster sugar, regular caster sugar is your best option. It performs on par to golden caster sugar in terms of how it reacts to other ingredients, how it sets upon cooling and in a recipe and where you want to keep flavour pure, white caster sugar is best.

If you prefer not to use refined sugars, maple syrup will work with a 1:1 substitution. It's much more expensive than golden syrup and has a more complex flavour which I think is generally a good thing.

Both are inverted sugars, although honey is naturally created by bees using an enzyme called invertase, while golden syrup is created by sugar processing. Honey contains antioxidants, vitamins, antimicrobials, and minerals. Golden syrup contains some micronutrients but at very low levels.

Golden syrup is made from cane sugar or sugar beet. It's produced by further processing one of the by-products of the sugar refining process. It's often found in baked goods and desserts. Despite being made from grapes this still has a high sugar content, so isn't much healthier than regular table sugar.

The main difference between the syrups is that golden syrup has a higher sugar content than maple syrup, giving it a much sweeter taste. Whereas maple syrup has a richer and stronger taste throughout all its grades. The reasons for this difference in flavour is their ingredients and production methods.