Golden Syrup in US
Simon Weaver
What is the best alternative to UK Golden Syrup available in the US. I
am trying to make oat cookies and the recipe calls for Lyle Golden
Syrup. I think maple syrup is way too runny and don't know what to use
as an alternative!
THanks
Simon
--
Simon Weaver
Owens Valley Radio Observatory
California Institute of Technology
Work: +1 760 938 2075 x105
Home: +1 760 872 4830
Leslie Paul Davies
I'm certain treacle is available
in speciality shops in your area.
If you must D-I-Y, maybe try a mixture
of corn sirup and a bit of molasses?
GL
--
Paul W2SYF/4 Ft Lauderdale
"Heisenberg may have slept here... "
Leslie Paul Davies
lpda...@bc.seflin.org
A.Ferszt
Leslie Paul Davies wrote:
>
> I'm certain treacle is available
> in speciality shops in your area.
>
> If you must D-I-Y, maybe try a mixture
> of corn sirup and a bit of molasses?
>
Leslie Paul Davies
[Epicurious]
golden syrup
golden syrup Particularly popular in England (where it's also known as
light TREACLE), this liquid sweetener has the consistency of CORN
SYRUP and a clear golden color. It's made from evaporated sugar cane
juice and has a rich, toasty flavor unmatched by any other sweetener.
Golden syrup, the most readily available brand being Lyle's , can be
found in some supermarkets and many gourmet markets. It can be used as
a substitute for corn syrup in cooking and baking, and for everything
from pancake syrup to ice cream topping.
from THE FOOD LOVER'S COMPANION, 2nd edition,
by Sharon Tyler Herbst, Barron's Educational Services, Inc.
Margaret Donnelly
Simon,
Lyle's Golden Syrup is available in Cost Plus stores here in the Bay Area.
Do you have a Cost Plus in your neighborhood? I believe you can also
mail order it from Williams-Sonoma.
Margaret
In article <358E7847...@principia.edu>,
--
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*~ * nobody,not even the rain,has such *~ /~\ ~*
*~ Margaret Donnelly * small hands *~ C oo ~*
*~ mw...@netcom.com * -- e.e. cummings *~ _( ^) ~*
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Miche and Dave
> What is the best alternative to UK Golden Syrup available in the US. I
> am trying to make oat cookies and the recipe calls for Lyle Golden
> Syrup. I think maple syrup is way too runny and don't know what to use
> as an alternative!
Half light and half dark corn syrup should do the trick. It won't be the
same, but close enough.
Oh, and if a recipe calls for treacle, you can get by with molasses.
Miche
--
dhmec at albatross dot co dot nz
You say Chaos like it's a _bad_ thing!
May's Pearls of Wisdom
I sent someone a recipe for a substitute for golden syrup about a year ago
but can't find it. Does anyone remember the post?
May
chri...@afterlife.com.au
I have tried using a smaller amount of honey than the required amount of
golden syrup, and it works well
regards chris jay australia
In article <358E7847...@principia.edu>,
Simon Weaver <si...@principia.edu> wrote:
>
> What is the best alternative to UK Golden Syrup available in the US. I
> am trying to make oat cookies and the recipe calls for Lyle Golden
> Syrup. I think maple syrup is way too runny and don't know what to use
> as an alternative!
>
> THanks
>
> Simon
> --
> Simon Weaver
> Owens Valley Radio Observatory
> California Institute of Technology
>
> Work: +1 760 938 2075 x105
> Home: +1 760 872 4830
>
>
-----== Posted via Deja News, The Leader in Internet Discussion ==-----
http://www.dejanews.com/ Now offering spam-free web-based newsreading
Janet
If you have access to a chinese grocery, you should be able to find golden
syrup, one more example of the British influence in Hong Kong.
Ramone
On Mon, 22 Jun 1998 08:29:12 -0700, Simon Weaver <si...@principia.edu>
wrote:
>What is the best alternative to UK Golden Syrup available in the US. I
>am trying to make oat cookies and the recipe calls for Lyle Golden
>Syrup. I think maple syrup is way too runny and don't know what to use
>as an alternative!
>
>THanks
>
>Simon
Golden Syrup
Put 1/4 cup sugar in a small heavy saucepan and shake pan so the sugar
is in an even layer. Sprinkle it with 1/2 tsp vinegar and 1 tsp
water. Cook over low heat, without stirring, for 5 minutes. Increase
heat to medium and cook until syrup has taken on a light caramel
color, 5 to 6 minutes. Immediately remove from heat and pour in 1/3
cup light corn syrup. Do not stir, but let it bubble for 2 to 3
minutes. When the bubbling stops, stir well. It can be stored at
room temperature for several months.
A.Ferszt
Just quizzed some of my neighbours...not one of them has ever heard
golden syrup referred to as light treacle. Treacle for them is thick and
dark, and golden syrup is Lyle's. Admittedly this may be a regional
thing, and it may be called light treacle in other parts of the UK.
Robin Cowdrey
Leslie Paul Davies wrote:
>
> [Epicurious]
>
> golden syrup
>
> golden syrup Particularly popular in England (where it's also known as
> light TREACLE), this liquid sweetener has the consistency of CORN
> SYRUP and a clear golden color. It's made from evaporated sugar cane
> juice and has a rich, toasty flavor unmatched by any other sweetener.
> Golden syrup, the most readily available brand being Lyle's , can be
> found in some supermarkets and many gourmet markets. It can be used as
> a substitute for corn syrup in cooking and baking, and for everything
> from pancake syrup to ice cream topping.
>
> from THE FOOD LOVER'S COMPANION, 2nd edition,
> by Sharon Tyler Herbst, Barron's Educational Services, Inc.
>
> GL
> --
> Paul W2SYF/4 Ft Lauderdale
> "Heisenberg may have slept here... "
> Leslie Paul Davies
> lpda...@bc.seflin.org
What happened to Mr. Tate.....it used to be Tate and Lyle's!!
Doreen Randal
On 22 Jun 1998 23:00:19 GMT, dh...@address.in.sig (Miche and Dave)
wrote:
>In article <358E7847...@principia.edu>, Simon Weaver
><si...@principia.edu> wrote:
>
>> What is the best alternative to UK Golden Syrup available in the US. I
>> am trying to make oat cookies and the recipe calls for Lyle Golden
>> Syrup. I think maple syrup is way too runny and don't know what to use
>> as an alternative!
>
>Half light and half dark corn syrup should do the trick. It won't be the
>same, but close enough.
>
>Oh, and if a recipe calls for treacle, you can get by with molasses.
>
>Miche
I was told by an American that lives here in Wanganui,
also by a person in the States.
That dark Karo (sp) syrup will work in place of golden syrup,
not as good as but will do the job.
Doreen
Doreen Randal, Wanganui. New Zealand.
LynnCGiff
Then what is "Steen's 100% Pure Cane Syrup"?
It comes from New Orleans. I cannot buy it in North Dakota and usually get
friends to bring it back to me.
Lynn from Fargo
Lynn...@aol.com
anon-...@anon.twwells.com
A.Ferszt
Sorry...I'm not much good at names...the bizarre lion is still on the
package.
Robin Cowdrey
A.Ferszt wrote:
> >
> > What happened to Mr. Tate.....it used to be Tate and Lyle's!!
>
> Sorry...I'm not much good at names...the bizarre lion is still on the
> package.
Yeah!....I think the motto was "out of the strong, comes the sweet" or
something similar. I remember my mother making what we called "Treacle
Tart" although it was more accurately "Syrup Tart" which consisted of
breadcrumbs and T&L Golden Syrup baked in shortcrust pastry. We loved
it as kids.
Robin
TJ
Harry Dodsworth wrote:
>
> It is certainly possible there is a regional variation within Britain
> on terminology.
> In 1940s Yorkshire, we used treacle (not light treacle) as the generic
> name for Tate and Lyle's Golden Syrup. This was what we used in treacle tart,
> steamed treacle pudding, and treacle on toast.
>
> Black treacle was heavy and black (like a type of molasses) and we rarely
> used it except for parkin.
>
PAYDIRT!
Would any Aussies happen to know what kind of treacle would have been
used in The Bush turn of the century? My first introduction to the word
was in the book 'The Little Black Princess', which I read in Canberra
when I was still possessing some of my milk-teeth.
tj
Bharati Mandapati
TJ <tsi...@gte.net> wrote:
>> > Leslie Paul Davies wrote:
>> > >
>> > > [Epicurious]
>> > >
>> > > golden syrup
>> > >
>> > > golden syrup Particularly popular in England (where it's also known as
>> > > light TREACLE), this liquid sweetener has the consistency of CORN
>> > > SYRUP and a clear golden color. It's made from evaporated sugar cane
>> > > juice and has a rich, toasty flavor unmatched by any other sweetener.
>What I think of when I read 'treacle' is very thick black molasses-like
>stuff. To call golden syrup 'light treacle' makes me wonder if the root
>word 'treacle' means *any* sugar syrup, and that the really dark, strong
>tasting one has just usurped the name without a qualifier.
>And British English Foodie Historians out there?
Hmm. I haven' t been following this thread, what with all kinds of
newsserver problems, but things have come back to normal now and I
perked up when I saw this treacle business.
When I was a kid, in the summer holidays especially, my favorite
afternoon occupation was to retire to a suitable tree equipped with a
good book and edibles that would be a good acompaniment to said book.
Things I suspected would be mentioned in the book, or otherwise
captured the spirit of the book.
British books presented two main problems: treacle and the dreaded
'potted meat'. For years I wondered about these, half convinced I
would hate them, yet seduced by their repeated appearance in all these
books. After I looked them up in the dictionary I didn't attempt any
substitutions, so I'm intrigued by this suggestion that it might just
be any sugar syrup.
Bharati
(yes, I know this didn't help any, and didn't go anywhere)
Harry Dodsworth
It is certainly possible there is a regional variation within Britain
on terminology.
In 1940s Yorkshire, we used treacle (not light treacle) as the generic
name for Tate and Lyle's Golden Syrup. This was what we used in treacle tart,
steamed treacle pudding, and treacle on toast.
Black treacle was heavy and black (like a type of molasses) and we rarely
used it except for parkin.
--
Harry Dodsworth Ottawa Ontario Canada af...@freenet.carleton.ca
----------------------------------------------------------------
Helen Watson
On 25 Jun 1998 02:54:44 GMT, af...@FreeNet.Carleton.CA (Harry Dodsworth)
wrote:
Yes, it is a true and confusing thing that we do often refer to things made
with golden syrup as treacle as in Treacle Tart and Treacle Sponge Pudding all
made without treacle but with golden syrup.
My Dad used to love golden syrup on pancakes too.
~~~
Helen Watson
Lots of recipes at http://www.hwatson.force9.co.uk/
Harry A. Demidavicius
The only experience that I have is with Lyons Golden Syrup. This is a sugar
syrup, light gold in colour, and sometimes called treacle.My ancient
Webster's uses the words -{British]molasses. Doesn't resemble anything
that comes to my mind when I hear the word "molasses".
Harry Demidavicius
On Wed, 24 Jun 1998 15:33:45 -0700, TJ <tsi...@gte.net> wrote:
>> > Leslie Paul Davies wrote:
>> > >
>> > > [Epicurious]
>> > >
>> > > golden syrup
>> > >
>> > > golden syrup Particularly popular in England (where it's also known as
>> > > light TREACLE), this liquid sweetener has the consistency of CORN
>> > > SYRUP and a clear golden color. It's made from evaporated sugar cane
>> > > juice and has a rich, toasty flavor unmatched by any other sweetener.
>
>What I think of when I read 'treacle' is very thick black molasses-like
>stuff. To call golden syrup 'light treacle' makes me wonder if the root
>word 'treacle' means *any* sugar syrup, and that the really dark, strong
>tasting one has just usurped the name without a qualifier.
>And British English Foodie Historians out there?
>tj
bbm
Bharati Mandapati wrote:
>
> TJ <tsi...@gte.net> wrote:
>
> >What I think of when I read 'treacle' is very thick black molasses-like
> >stuff. To call golden syrup 'light treacle' makes me wonder if the root
> >word 'treacle' means *any* sugar syrup, and that the really dark, strong
> >tasting one has just usurped the name without a qualifier.
> >And British English Foodie Historians out there?
>
> newsserver problems, but things have come back to normal now and I
> perked up when I saw this treacle business.
>
> When I was a kid, in the summer holidays especially, my favorite
> afternoon occupation was to retire to a suitable tree equipped with a
> good book and edibles that would be a good acompaniment to said book.
> Things I suspected would be mentioned in the book, or otherwise
> captured the spirit of the book.
>
> British books presented two main problems: treacle and the dreaded
> 'potted meat'. For years I wondered about these, half convinced I
> would hate them, yet seduced by their repeated appearance in all these
> books. After I looked them up in the dictionary I didn't attempt any
> substitutions, so I'm intrigued by this suggestion that it might just
> be any sugar syrup.
>
> Bharati
> (yes, I know this didn't help any, and didn't go anywhere)
The best information I have found on treacle is in C. Anne Wilson, Food and
Drink in Britain. She says that treacle started out as medicine (theriaca
antidotos, which means antidote for the bite of wild beasts in Greek).
Apothecaries used their own recipes and sugar or syrup frequently formed the
base. Eventually when sugar refineries were located in London, "London Treacle"
was made, using molasses. When molasses became realtively cheap and readily
available, the stuff without secret ingredients became known first as 'common
treacle', then as treacle.
As far as books and suitable food is concerned, the British books I was reading
as a child included numerous mentions of teas. I always had to take a stroll
through the kitchen myself before disappearing with my books. I don't remember
any specific food stuffs mentioned, but do remember being amazed about the
restorative powers of tea. Anyway, Anne Wilson's book is terrific for anyone
who is interested in culinary history.
bbm
Victor Sack
TJ <tsi...@gte.net> wrote:
> > > Leslie Paul Davies wrote:
> > > >
> > > > [Epicurious]
> > > >
> > > > golden syrup
> > > >
> > > > golden syrup Particularly popular in England (where it's also known as
> > > > light TREACLE), this liquid sweetener has the consistency of CORN
> > > > SYRUP and a clear golden color. It's made from evaporated sugar cane
> > > > juice and has a rich, toasty flavor unmatched by any other sweetener.
>
> What I think of when I read 'treacle' is very thick black molasses-like
> stuff. To call golden syrup 'light treacle' makes me wonder if the root
> word 'treacle' means *any* sugar syrup, and that the really dark, strong
> tasting one has just usurped the name without a qualifier.
> And British English Foodie Historians out there?
I'm no British English Foodie Historian, but here are some relevant
definitions from The Concise Oxford Dictionary (which are very close to
those in the full OED):
molasses: Uncrystallized syrup drained from raw sugar; syrup got from
sugar in process of refining, treacle.
syrup: Condensed sugar-cane juice, part of this remaining
uncrystallized at various stages of refining, molasses, treacle;
golden syrup (chiefly not U.S.), trade name for pale kind.
treacle (chiefly not U.S.): Uncrystallized syrup got in process of
refining sugar; molasses.
Victor
Doreen Randal
>Yeah!....I think the motto was "out of the strong, comes the sweet" or
>something similar. I remember my mother making what we called "Treacle
>Tart" although it was more accurately "Syrup Tart" which consisted of
>breadcrumbs and T&L Golden Syrup baked in shortcrust pastry. We loved
>it as kids.
>
>Robin
You might like these.
They are old and they are both good.
The same but different :-)
TREACLE TART.
Source:- Cordon Bleu, Book 4.
RICH SHORTCRUST:-
6 ozs flour
pinch salt
1 tsp baking powder
3 ozs butter
2 ozs lard or shortening
FOR FILLING:-
3 rounded Tbs fresh breadcrumbs
1 teacup golden syrup
grated rind and juice of 1/2 lemon
Sift together flour, salt and baking powder together.
Rub in the fats lightly and quickly, then press the dough
firmly together. Knead, roll out, line a fire proof plate.
Trim around the edge and set aside to chill.
Mix the crumbs, golden syrup, lemon rind and juice
together. Put in the base. Roll out the trimmings and
cut into strips. Twist these and lay over syrup mixture,
lattice fashion. Press a strip of pastry round the edge
of the plate to neaten.
Bake for 35 - 45 minutes at 375 F. Lower the heat slightly
once pastry has begun to colour, and continue cooking
until well browned. Serve on the plate in which it was cooked.
(My Notes :- I use lard with the butter. a teacup = a small cup.)
************************************
TREACLE TART.
Source:-British and Irish Cooking
Line a 23cm pie plate with short crust pastry-
your favourite.
1 1/2 cups golden syrup
2 egg yolks
2 cups fresh breadcrumbs
grated rind and juice of 1 lemon
1/4 cup castor sugar
Combine syrup, egg yolks, breadcrumbs, lemon
rind and juice in a bowl that has been rinsed out
with water. Stir the ingredients with a fork until well
combined. Fill into pastry shell. Bake at 190 C until
filling has set. Sprinkle with castor sugar and return
to the oven for 5 minutes.
**********************************
Enjoy, Doreen
It’s a funny old world, A man is lucky if he gets out alive
.....W.C. Fields
Herbert Badgery
A.Ferszt wrote:
> > Treacle is not a substitute for golden syrup.
You know, I'm sure things have changed since then, but the first edition
of H.W. Fowler's "Dictionary of Modern English Usage" (published around
1930, I think), claims that "treacle" and "golden syrup" are the same
thing -- and scolds people who say "golden syrup" instead of "treacle,"
claiming that the former phrase is a genteelism which should be used
only in advertising!
BTW, you *can* find Lyle's Golden Syrup in the U.S. -- I have seen it in
gourmet food stores, and my mother buys it through mail order (not sure
which company.)
HB
nat...@valinet.com
It seems to me that Golden Syrup has slightly less water than corn syrup so
you need to decrease the water in your recipe by a small amount (a tablespoon
or so per half cup of syrup).
You might try using darker corn syrup (though NOT molasses) as a sub for
golden syrup.
NathanR
In article <6ms9ho$d0s$1...@carroll.library.ucla.edu>,
bman...@ucla.edu (Bharati Mandapati) wrote:
>
> TJ <tsi...@gte.net> wrote:
>
> >> > Leslie Paul Davies wrote:
> >> > >
> >> > > [Epicurious]
> >> > >
> >> > > golden syrup
> >> > >
> >> > > golden syrup Particularly popular in England (where it's also known
as
> >> > > light TREACLE), this liquid sweetener has the consistency of CORN
> >> > > SYRUP and a clear golden color. It's made from evaporated sugar cane
> >> > > juice and has a rich, toasty flavor unmatched by any other
sweetener.
>
> >What I think of when I read 'treacle' is very thick black molasses-like
> >stuff. To call golden syrup 'light treacle' makes me wonder if the root
> >word 'treacle' means *any* sugar syrup, and that the really dark, strong
> >tasting one has just usurped the name without a qualifier.
> >And British English Foodie Historians out there?
>
> Hmm. I haven' t been following this thread, what with all kinds of
> newsserver problems, but things have come back to normal now and I
> perked up when I saw this treacle business.
>
> When I was a kid, in the summer holidays especially, my favorite
> afternoon occupation was to retire to a suitable tree equipped with a
> good book and edibles that would be a good acompaniment to said book.
> Things I suspected would be mentioned in the book, or otherwise
> captured the spirit of the book.
>
> British books presented two main problems: treacle and the dreaded
> 'potted meat'. For years I wondered about these, half convinced I
> would hate them, yet seduced by their repeated appearance in all these
> books. After I looked them up in the dictionary I didn't attempt any
> substitutions, so I'm intrigued by this suggestion that it might just
> be any sugar syrup.
>
> Bharati
> (yes, I know this didn't help any, and didn't go anywhere)
>
>
-----== Posted via Deja News, The Leader in Internet Discussion ==-----
http://www.dejanews.com/rg_mkgrp.xp Create Your Own Free Member Forum
Helen Watson
On Sat, 27 Jun 1998 01:36:35 GMT, yn...@clear.net.nz (Doreen Randal) wrote:
>On Wed, 24 Jun 1998 21:38:13 -0600, Robin Cowdrey
><rcow...@telusplanet.net> wrote:
>
>
>>Yeah!....I think the motto was "out of the strong, comes the sweet" or
>>something similar. I remember my mother making what we called "Treacle
>>Tart" although it was more accurately "Syrup Tart" which consisted of
>>breadcrumbs and T&L Golden Syrup baked in shortcrust pastry. We loved
>>it as kids.
>>
>>Robin
>
>You might like these.
>
>They are old and they are both good.
>The same but different :-)
>
>TREACLE TART.
>Source:- Cordon Bleu, Book 4.
>
<Recipes snipped>
Or you could try this:
Treacle Tart
By: Dairy Diary 1997
Yield: 4 servings
250 g shortcrust pastry
200 ml golden syrup; approx 11 tablespoons
1 heaped tsp ground ginger; optional
110 g breadcrumbs
Preheat oven to 200 C / 400 F / Gas 6. Roll out pastry and place in a 23
cm (9 inch) fluted flan dish - pushed well into the corners.
Warm the golden syrup in a saucepan. Add the ginger and stir in the
breadcrumbs.
Pour the breadcrumb mixture into the pastry case and bake for 20-25
minutes.
Judi Uvick
Herbert Badgery (hbad...@hotmail.com) wrote:
<snipped>
: BTW, you *can* find Lyle's Golden Syrup in the U.S. -- I have seen it in
: gourmet food stores, and my mother buys it through mail order (not sure
: which company.)
: HB
--
I have seen it sold in larger Winn Dixie stores here in south Fla.
Judi Uvick
mu...@bc.seflin.org
%^) (so I'm a little cross-eyed!)
Sheryl Rosen
I recently saw Lyle's Golden Syrup in Stop and Shop...about $4 a jar.
If someone wants me to pick them up a jar or two and ship it, I'd be
happy to.
Sheryl
Just loving this new cutting and pasting thing!!!
>Herbert Badgery (hbad...@hotmail.com) wrote:
><snipped>
>BTW, you *can* find Lyle's Golden Syrup
>in the U.S. -- I have seen it in gourmet
>food stores, and my mother buys it
>through mail order (not sure which
>company.)
>HB
>--
>I have seen it sold in larger Winn Dixie
>stores here in south Fla.
>Judi Uvick
Yes, it's true, I caved in and started a webpage! Check it out!
http://www.geocities.com/Paris/Parc/5284
IMANOL
Herbert Badgery escribió en mensaje <35947E...@hotmail.com>...
>
>BTW, you *can* find Lyle's Golden Syrup in the U.S. -- I have seen it in
>gourmet food stores, and my mother buys it through mail order (not sure
>which company.)
>
>HB
http://www.britishexpress.com/catalog.htm
Look under "Syrups and sugars".
I have no connection whatsoever with "The British Express".
Bye,
--
IMANOL
bilb...@jet.es
http://www.geocities.com/SoHo/Cafe/6502/
Rick Myers
"A Cook's Wares" has Lyles.
http://www.web-guyz.com/acookswares/flavoringsandsyrups.html
p.wi...@gmail.com
Julie Bove
<p.wi...@gmail.com> wrote in message
news:77526d94-a2f0-4e31...@googlegroups.com...
>found a recipe that called for fancy molasses,after some studying I think
>these 2 are probably the same .x
it's not widely available.
penm...@aol.com
Jean B.
> I think it maybe the equivalent of fancy molasses x I live in the uk and found a recipe that called for fancy molasses,after some studying I think these 2 are probably the same .x
>
penm...@aol.com
Dave Smith
corn syrup. Molasses is thicker and much stronger tasting.
Ophelia
"Jean B." wrote in message news:gl125k...@mid.individual.net...
Treacle is dark though.