Lyle's Golden Syrup - good uses?
I discovered last week how much I love Lyle's Golden Syrup when making a Nigella Lawson granola recipe (the one from 'Feast', which I highly recommend). This syrup is seriously delicious and addictive, and I'd like to explore other applications for it, but am not sure where to start. I've thought about just substituting it for honey in a few recipes I already make, but I'd prefer to try new recipes that highlight this ingredient, instead of just fiddling with ones I already know and love the way they are. Does anyone have any favorite recipes that make good use of this stuff? Thanks!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
15 Comments:
Flapjacks!
HeartofGlass at 6:30AM on 03/21/09
Emeril has a ham roast recipe that uses golden syrup and had my extended family truly in heaven for one Christmas dinner. Too sweet for my husband, though.
dhorst at 7:02AM on 03/21/09
ANZAC Biscuits!
I usually end up subbing honey in mine as I can't find golden syrup near me, but most of the ANZAC recipes call for Golden Syrup. My favorite cookie.
I have one savory recipe that calls for mixing it with lemon juice and lots of smokey cumin, and marinating chicken in it to bake/broil/grill. It is fantastic.
sadiepix at 7:18AM on 03/21/09
My Mom is British and I grew up on that stuff - we never used honey or corn syrup, we had it on peanut butter sandwiches, pancakes, oatmeal and she used to make a treacle tart which was delicious - I don't have a clue how to make it. I still remember the jar, "Lyle's Golden Syrup" with a green label and a reclining lion on it. I will check with Mom and get back to this thread later today or tomorrow, but off the cuff, I would use it in any recipe that calls for corn syrup.
bareneed at 9:10AM on 03/21/09
Fudge, carmel, anywhere you would use brown sugar.
JerzeeTomato at 3:09PM on 03/21/09
Thanks for the suggestions!
ChristineB at 4:58PM on 03/21/09
Not familar with this product, don't think it's even available in my area, what is it?
dmcavanagh at 5:30PM on 03/21/09
@dmcavanagh - Golden syrup is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey, and is often used as a substitute for people who do not eat honey. It can also be used as a substitute for corn syrup. (Wikipedia)
@ChristineB - when I googled this, there was a section there titled, "recipes" - check it out!
bareneed at 8:43PM on 03/21/09
Here is a good one I got in New Zealand:
Caramel Slice
1 cup self raising flour
1 cup brown sugar
1 cup desiccated coconut
125 g butter, melted
375g can Sweetened Condensed Milk
2 tbsp golden syrup
30 g butter, extra
1 cup Dark Melts, melted (chocolate chips in the U.S.)
1. Preheat oven to 180°C (350°F) . Line an 18cm x 28cm lamington tin (11x7) with baking paper.
2. Combine flour, sugar, coconut and butter, mix well. Press into the prepared pan and bake 10 minutes.
3. Whilst the base is cooking, combine Sweetened Condensed Milk, golden syrup and extra butter in a saucepan. Stir over medium heat until almost boiling, stirring constantly. Reduce to a low heat and cook for 5 minutes, stirring constantly.
4. Pour caramel over base and bake a further 10 minutes. Cool.
5. Spread Caramel Slice with Dark Melts, refrigerate until set. Serve cut into pieces.
LearP at 12:31AM on 03/22/09
Brandy Snaps:
http://projects.washingtonpost.com/recipes/2008/12/10/brandy-snaps/
I use the handles of wooden cooking spoons, and have a few family helpers shape them.
MMinNYC at 4:12PM on 03/22/09
Haven't had Golden Syrup in years, but I remember it having a sunny, buttery taste that isn't quite like honey. Might work as a honey substitute in baking, though. Certainly the viscosity and liquid content is about the same.
gentlyferal at 4:31PM on 03/22/09
Treacle tart, treacle pudding with custard. Yum!!
lamora at 12:25AM on 03/23/09
Sounds a bit like malted barley syrup which I use when I make bagels and some breads. Could probably use golden syrup for the same purpose, it adds extra flavor.
dmcavanagh at 6:11AM on 03/23/09
Yum! Thanks guys. Time to get baking!
ChristineB at 12:00PM on 03/23/09
I just made a gingerbread cake which is lovely that uses golden syrup, ill post it tomorrow, its an old family recipe and its lovely
Edwardkimuk at 7:29PM on 03/23/09