Cookbook:Golden Syrup
| Golden Syrup | |
|---|---|
 | |
| Category | Sweeteners |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Sweeteners
Golden syrup is a moderately thick syrup byproduct of sugar production.[1][2][3]
Characteristics
editThe syrup can be produced either like molasses is—i.e. from the cane syrup after the sugar has crystallized out[4]—or by adding acid to a sucrose sugar solution in order to invert it.[4][5] As its name would imply, golden syrup is translucent and pale golden in color.[3] It is very thick and viscous,[4] with a significant invert sugar content.[3][6] The flavor is fairly clean, with some additional complex, almost caramel-like notes.[3][7][4]
Selection and storage
editThe syrup is stable at room temperature for a very long time, kept tightly sealed. It has a low likelihood of crystallizing.[7]
Use
editGolden syrup is widely used in the United Kingdom, as well as in some regions it has colonized or otherwise influenced.[1][3] There, it is used as a sweetener for various desserts such as treacle tart, sponge cakes, cookies, sauces, puddings, and some confections.[2][5][7] It is also used as a pancake and waffle topping.[1][3][7] In these products, it contributes a slightly more complex flavor than a similar sweetener like corn syrup.
Substitution
editSeveral other sweeteners may be used as a substitute for golden syrup if it is unavailable. The best substitutes are other invert sugar syrups and syrups containing monosaccharides like corn/glucose syrup or honey.[6] Do note that these syrups will have a slightly different color and flavor profile from golden syrup.[6] To approximate the golden syrup flavor when using something almost flavorless like corn syrup, you can try adding a small amount of molasses or treacle.
Recipes
editReferences
edit- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b c d e f Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c d Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
- ↑ a b Talbot, Geoff (2009-06-26). Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products. Elsevier. ISBN 978-1-84569-643-6.
- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d "Golden syrup | Good Food". www.bbcgoodfood.com. Retrieved 2024-09-19.