HOME > Chowhound > Home Cooking >

Golden syrup???? need reponse quickly

f
frogmore Nov 22, 2005 09:55 PM

I was all ready to make pecan pies but then saw recipes for golden syrup. I am clueless--always used corn syrup.

Is it sold in most supermarkets and is there a particular brand or name i should ask for?

Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
  1. c
    Candy RE: frogmore Nov 22, 2005 10:02 PM

    Lyle's or Steen's

    4 Replies
    1. re: Candy
      f
      frogmore RE: Candy Nov 22, 2005 10:04 PM

      Is that the brand of golden syrup?

      Can i find it in a supermarket or does it have to be a specialty store?

      1. re: frogmore
        j
        Jim Washburn RE: frogmore Nov 22, 2005 10:23 PM

        I'm in central Texas. Wal-Mart supercenters and some big grocery stores around here have Steen's cane syrup. Lyle's golden syrup is much harder to find.

        Jim

      2. re: Candy
        p
        paulj RE: Candy Nov 22, 2005 10:38 PM

        Lyle's Golden Syrup is a British brand made from cane sugar. Karo on the other hand is from corn. Karo is pretty bland, while Lyle's has flavor (in the same sense that maple has flovor - though more buttery). Lyle's also more expensive. An import shop like Cost Plus should carry it, as well as a well stocked grocery.

        Most pecan pies use the corn syrup. Still it would be interesting to experiment with golden syrup, though for a start I'd only make a partial substitution.

        I hadn't heard of golden syrup until a recipe for ANZAC biscuits caught my eye (which only use a 1 Tsp of Lyle's along with a cup of sugar).

        1. re: paulj
          p
          petradish RE: paulj Nov 23, 2005 12:39 AM

          Try golden syrup only if you aren't satisfied with the flavor of corn syrup in the standard modern recipe. When the call goes out for *best pecan pie*, I assume we're looking for ultimate deliciousness (highly subjective, of course), and this recipe comes up. It's simply an adjustment to get back to the original characteristics of the pie's filling-before corn syrup swept the nation; a desire for a more nuanced sweetness.

          John Thorne has already done the homework on substituting golden syrup for corn syrup, check out his recipe (Athena's post) and book for more info.

      3. l
        Lee.M RE: frogmore Nov 22, 2005 10:14 PM

        dark karo oil can be substituted or dark corn oil,

        1. n
          Niki Rothman RE: frogmore Nov 22, 2005 10:35 PM

          I think you'd be just fine sticking with your corn syrup.
          But I used to use half honey and that was wonderful...

          1. p
            Professor Salt RE: frogmore Nov 22, 2005 10:37 PM

            This is Lyle's Golden Syrup, from England. It's got a wonderfully caramelly flavor. It's very viscous, much more so than corn syrup, and slightly stiffer than honey.

            Golden syrup is an invert cane syrup that's been partly caramelized. In a pinch, you can substitute dark or light corn syrup (which is also an invert sugar), but you won't get the same flavor.

            Someone else suggested Steen's, which is a US brand. If you can find it, that'd be better than corn syrup. I've also tried a Southern brand called Cane Patch cane syrup, but turns out that was just a corn syrup flavored with molasses, and thus the same as dark Karo.

            Link: http://professorsalt.com

            Image: http://static.flickr.com/24/56823006_...

            3 Replies
            1. re: Professor Salt
              s
              smokey RE: Professor Salt Nov 23, 2005 08:45 AM

              Interesting. I bought some Lyle's at an import grocer near me, and it came in a tin with the sort of lid that used to be seen on hershey's cocoa powder--not a glass jar with a lid. Maybe an artefact of importation (cheaper and less breakable?)?

              1. re: smokey
                p
                petradish RE: smokey Nov 23, 2005 10:46 AM

                My Brit import shop (Santa Monica, CA) carries both tin and jar.

                1. re: smokey
                  h
                  hobokeg RE: smokey Nov 24, 2005 03:20 AM

                  the tin is the classic here in england. i've never seen the glass jar, but there's also a squeezable plastic bottle.

              2. o
                oakjoan RE: frogmore Nov 22, 2005 11:01 PM

                Don't know where you are, but Berkeley Bowl has it.

                I learned of it from Nigella. She raved about it, saying it was sooo much better than corn syrup or even sugar. I have used it in a couple of recipes which turned out well, but don't know if golden syrup was the reason.

                Btw, it certainly is NOT thicker than honey. It's a slow pouring liquid, a little thicker than maple syrup.

                3 Replies
                1. re: oakjoan
                  a
                  Athena RE: oakjoan Nov 23, 2005 05:56 AM

                  Oakjoan, I'm curious about the golden syrup you have that's not thicker than honey. The golden syrup I grew up with and the can that's in my cupboard are thick and viscous.

                  1. re: oakjoan
                    h
                    hobokeg RE: oakjoan Nov 23, 2005 06:51 AM

                    mine might be old, but it sure is thicker than honey! i can almost stand the spoon up in the tin!

                    1. re: hobokeg
                      r
                      Ruth Lafler RE: hobokeg Nov 25, 2005 01:11 PM

                      It depends on your honey! Honey can be anywhere from fairly thin to solid -- good quality honey is usually as thick or thicker than Golden Syrup.

                  2. p
                    paulj RE: frogmore Nov 22, 2005 11:56 PM

                    A recent thread on golden syrup
                    http://www.chowhound.com/boards/cooki...

                    1. f
                      Fleur RE: frogmore Nov 23, 2005 03:06 AM

                      Lyle's Golden Syrup is found in supermarkets and online. It is yummy.

                      1. r
                        rexmo RE: frogmore Nov 23, 2005 09:20 AM

                        You can make it yourself. Water, sugar, a little acid to catalyze the inversion of sucrose, and heat are all that is required.

                        1 Reply
                        1. re: rexmo
                          p
                          paulj RE: rexmo Nov 23, 2005 09:03 PM

                          I was surprised at the acidity of Lyle's. The recipe for Anzac biscuits calls for mixing the syrup with a bit of boiling water (to loosen it), and then add a bit of baking soda. The mixture foamed up.

                        2. s
                          SuzyInChains RE: frogmore Nov 23, 2005 01:53 PM

                          Would King Syrup be considered golden syrup? I'm pretty sure that it is used in some recipes for pecan pie, but I don't know if it is widely available outside of the Baltimore area.

                          Link: http://www.carriagehousebrands.com/ki...

                          Image: http://www.carriagehousebrands.com/im...

                          1. b
                            Betty RE: frogmore Nov 23, 2005 02:15 PM

                            I'm assuming it is Lyles Golden syrup, a British product. It makes a great pecan pie - it is cane syrup - but I find it needs a little longer to set up than corn syrup. I discovered it for myself when in England and wanting to bake a pecan pie for friends and couldn't find corn syrup.

                            1. t
                              the newlyweds RE: frogmore Nov 23, 2005 06:49 PM

                              The secret to a great pecan pie isn't the syrup, it's the pecans. Try a hint from Ann Hodgman -- one of the greatest cooks in the world -- and toast the pecans on a cookie sheet for a few minutes (just to bring the flavor out) before you make the pie.

                              1. i
                                Ignatz RE: frogmore Dec 15, 2006 02:39 PM

                                Ditto on toasting the pecans. And if you're going to this length, also do yourself a favor and use better quality pecans than the ones in the little plastic baggies at your grocery store. There are many mail-order sources which will yield a far superior pecan. Let the debate begin on whether the best come from Georgia or Texas....

                                I have used both Lyle's and Steen's and they are both good products, but at least in pecan pies or for similar uses, they are not even close to interchangeable. Lyle's is a closer substitute for (and I agree, an upgrade from) corn syrup. Steen's is much darker in color--almost as dark as molasses--and has a much stronger and more distinctive flavor than either Lyle's or Karo. I actually called Steen's with the corn syrup vs. Steen's question and they told me that Steen's is far less sweet than corn syrup. I agree 100% having used it since. What you taste is the concentrated flavor of cane, not just sweetness like with most syrups. Just experiment and have fun, but be prepared for a lot of adjusting for personal taste when you head down the Steen's path. On another post, someone suggested that Lyle's and Steen's are similar, and I can only assume they had compared Lyle's to Steen's "Southern Made" syrup, which is a blend of cane syrup and corn syrup. Steen's 100% Pure Cane Syrup is the dark stuff I discuss above, and it's what Emeril uses and endorses.

                                1. Antilope RE: frogmore Jun 28, 2011 09:05 PM

                                  Homemade Golden Syrup recipe

                                  http://neckredrecipes.blogspot.com/20...

                                  Show Hidden Posts