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Dec 22, 2013 03:58 PM

Lyle's Golden Syrup: Ever Made Your Own?

I don't know who first told me about using Lyle's for my caramels and toffees, but i do like it, and i was using it today to deepen the flavor in place of a light corn syrup in some Butterfinger Bars. However, it is wicked expensive, for cane syrup. (Imported, don'tcha know!) Has anyone achieved it's mid-caramel flavoring in another way, mixing dark and light corn syrup etc? thx much.

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  1. Invert sugar syrup can be made by boiling a sugar syrup with some added acid (e.g. cream of tartar). Details can be found on the web (or earlier threads).

    I did it once, and got something similar to Lyle's, though mine started to crystallize after a few weeks.