So, if I live in the wilds of the midwestern portion of the United States, where WalMart is the gourmet grocery, how do I make Golden Syrup or, baring that, what can I substitute in a recipe?
Sticky Business
Though it’s used infrequently in the United States, golden syrup is a mainstay in the kitchens of Great Britain.
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Photo: André Baranowski
Though it's used infrequently in the United States, honeylike golden syrup, also known as light treacle, is a mainstay in the kitchens of Great Britain, where it's drizzled over porridge at breakfast or, for dessert, over sweets like the sponge cake. It has a boldly sweet yet nuanced flavor that plays perfectly against those foods. The ingredient is a felicitous by-product of the conversion of sugarcane juice into crystallized sugar. Tate and Lyle is the only producer of the syrup; cans of it bear the slogan "Out of the strong came forth sweetness", which comes from the Old Testament. We've never fully understood the allusion, but no matter; we love the golden goodness within.
