Golden syrup???? need reponse quickly
- 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?
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).
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.
I think you'd be just fine sticking with your corn syrup.
But I used to use half honey and that was wonderful...
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.
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.