Golden Syrup

	Golden Syrup Substitutes British Isles / Australia
		This ingredient is often called for in recipes from the British Isles and Australia, and low cost there. It is hard to find and a whole lot more expensive in North America - therefor substitutes are in order. It is Cane Sugar (sucrose) broken down into 50% sucrose and rest fructose and glucose. This sugar syrup will not crystalize, making it desirable for baking.

Substitutes

Do it Yourself:

A very similar product can be made in the home by dissolving 2 cups of Cane Sugar in 2/3 cups of Water, bringing to a simmer and stirring gently. When dissolved, stir in 1 Tablespoon of Lemon Juice (or 1/4 t Citric Acid) and cook uncovered over very low heat, without stirring, until it takes on a honey color. The heat and acid break some of the Sucrose into Fructose and Glucose. Actually, I do this with Zuca Morena from Mexico, a very light brown sugar which gives really good flavor. Makes 1-1/2 cups.

Brown Sugar:

Dissolve 1 cup Light Brown Sugar in 1/3 cup Water. White Sugar will provide the sweetness, but not the flavor. These will probably crystalize.

Dark Corn Syrup:

this can be used 1 to 1 and is a reasonable substitute. It is High Fructose, but Golden Syrup contains a lot of Fructose as well. Light Corn Syrup will also work for sweetness, but will lack flavor.

Honey / Maple Syrup:

These are 1 to 1 compatible, but rather expensive.

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste biv_gldsyr1 241104 inet - www.clovegarden.com
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