Perfect Golden Syrup Substitute Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

What can I use instead of golden syrup in baking? ›

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.

Yes, maple syrup can be used instead of golden syrup in many recipes, however this will result in a slightly different flavour. Golden syrup and maple syrup are generally substituted in a 1:1 ratio, however you may choose to use slightly less maple syrup to maintain texture and consistency.

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.

Light molasses works as a substitute for golden syrup, and regular molasses is essentially a different name for dark treacle. 7. Maple syrup: A bit thinner than golden syrup, maple syrup is a good option to replace golden syrup in recipes.

Honey caramelises at a lower temperature than golden syrup so the easy way to create perfect honey cakes, slices and Anzac Biscuits is to simply bake in a 150-degree oven rather than the slightly hotter oven required for traditional golden syrup and brown sugar cakes and cookies.

In the U.S.A. you can buy Lyles Golden Syrup (11.46 ounce) in the International Foods section at Publix.

The fructose content gives a heightened perception of sweetness so that, when used as a sweetening agent, about 25% less golden syrup can be used than granulated white sugar.

Also known as "light treacle" in the United Kingdom, golden syrup can be used in place of corn syrup in any recipe—including candy. This buttery British staple is a refined version of sugar cane and has the same properties as corn syrup, meaning it won't seize at the high temperatures required for some candy recipes.

As sweetened condensed milk is slightly runnier than golden syrup, you may need to adjust for this in your recipe by reducing the volume of other liquids, e.g. milk or water in your recipe. Otherwise, you can use a 1:1 swap.

Is golden syrup just honey? ›

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.

Golden syrup, or light treacle, is a thick sugar syrup. With its golden, amber color, it is lighter than molasses, though the two are similar in their thickness. Golden syrup also a liquid sweetener, so 1 cup of golden syrup can replace 1 cup of molasses.

Sometimes called 'light treacle' in recipes, it's an inverted sugar syrup made from refined cane sugar. Tastes a bit like honey, but punchier. The same company makes Black Treacle, another classic addition in British baking.

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 black can either be from the oxidization of the tin or it could be mold growth. In either case golden syrup only has a shelf life of about two years; or one year after being opened, and it should be refrigerated after opening. The granulation could be fixed by reheating but the black is not worth the risk.

Honey. Because golden syrup and honey look similar, people often assume they're more of less the same. Each can act as a substitute for the other, but honey is a byproduct of bees and flowers, and golden syrup comes from sugar cane or sugar beets. Honey is not a vegan product, but golden syrup is.

Beyond its sweetening powers, golden syrup also plays a crucial role as a binding agent in cakes. It helps to bring the dry ingredients together and create the perfect texture, helping to achieve a light and fluffy sponge.

Golden Syrup

It has a very similar color and consistency to honey. It is made from sugarcane or sugar beets and has a milder flavor than maple syrup. You can replace honey 1 to 1 with golden syrup so for 1 teaspoon of honey use 1 teaspoon of golden syrup.