Can anyone tell me what the american alternative is for the australian Golden Syrup?!
Invert sugar syrups and corn syrup do not crystallize when cooked. Regular sugar will crystallize when cooked. Therefore cane, maple and sorghum syrups will crystallize when cooked.
Light corn syrup and glucose, which have no discernible flavor unless caramelized, can be substituted but with the flavor loss. Dark corn syrup can also be substituted, but again the flavor is not even close.
Fructose is an invert sugar. So a non-crystallizing syrup could be made from it. But it too will not have a discernible flavor.
I don't know what recipe you need the Golden Syrup for, but if it is for ANZAC cookies, neither light nor dark corn syrup will reproduce the taste of Golden Syrup in the recipe.
Answers: Golden syrup is an invert sugar syrup. Its flavor is unique. Golden syrup is available in the USA. In my area Albertson's carries it under the brand name "Lyle's". You may also find it marketed as Treacle.
Invert sugar syrups and corn syrup do not crystallize when cooked. Regular sugar will crystallize when cooked. Therefore cane, maple and sorghum syrups will crystallize when cooked.
Light corn syrup and glucose, which have no discernible flavor unless caramelized, can be substituted but with the flavor loss. Dark corn syrup can also be substituted, but again the flavor is not even close.
Fructose is an invert sugar. So a non-crystallizing syrup could be made from it. But it too will not have a discernible flavor.
I don't know what recipe you need the Golden Syrup for, but if it is for ANZAC cookies, neither light nor dark corn syrup will reproduce the taste of Golden Syrup in the recipe.
I think it's called maple syrup
Karo, the light color one.
it would help americans answer this question if you explain more exactly what golden syrup is.
i think it's maple syrup/sauce
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
Maple syrup is a sweetener made from the sap of maple trees. It is most often eaten with pancakes, waffles, or french toast
and i know that golden syrup is used for the same things- pancakes....etc because i live in new zealand. maple syrup/sauce is used for the same things golden syrup is used for, but just made out of different things and so, are called different names :D
Karo Light Colored Corn Syrup is what you are looking for - it will be in the baking aisle of your grocers.
I'm not sure there is one. We get golden syrup in Canada so I don't know why they wouldn't have it in the US. If you can't find it in a supermarket, try an import store that brings in British goods.
VB8
maple syrup is the answer. but beware that it is abit stronger and runnnyer than golden syrup so if you use it for baking use a little less than normal. happy cooking!
you are probably thinking of Karo corn syrup? if its for pancakes then you want maple syrup
Golden syrup is a type of cane syrup. Believe it or not, it is mostly unavailable in the U.S. I never even see it in gourmet stores anymore. In the southeastern U.S., you can buy what is called "cane syrup," which is a type of inverted cane syrup, but it is too molasses-y and doesn't taste the same. Your best substitution in the U.S. will be light corn syrup.
Hello, I'm living in Australia, from Canada. Golden Syrup is the same as Corn syrup. Tadaaaa!