Golden Syrup – 700g
Description:
Golden Syrup is a thick, amber-colored invert sugar syrup made from refining sugar cane or sugar beet juice. It has a rich, smooth texture and a buttery, caramel-like flavor with subtle toffee notes. The 700g pack is ideal for home baking, professional kitchens, and foodservice use.
Often considered a staple in traditional British baking, golden syrup offers both sweetness and moisture, contributing to soft textures and a glossy finish in a wide range of baked goods and desserts.
Product Uses:
Golden Syrup is highly versatile and commonly used in:
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Baking (cookies, cakes, flapjacks, tarts)
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Desserts (puddings, sauces, ice cream toppings)
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Breakfast (drizzled on pancakes, waffles, porridge)
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Glazes and marinades
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Candy making (caramels, brittles)
Benefits:
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✅ Natural Sweetener: A less-processed alternative to corn syrup.
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✅ Moisture Retention: Keeps baked goods soft and chewy.
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✅ Flavor Depth: Adds rich, caramel-like notes that white sugar alone cannot provide.
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✅ Shelf Stable: Long-lasting and resistant to crystallization.
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✅ Versatile: Works in hot and cold applications, and blends well with other ingredients.
Examples of Pastries and Desserts:
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Treacle Tart: A classic British tart made with golden syrup and breadcrumbs.
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Flapjacks: Chewy oat bars sweetened and bound with golden syrup.
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Parkin Cake: A spiced Yorkshire ginger cake with golden syrup and oats.
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Sticky Toffee Pudding: For adding extra richness to the toffee sauce.
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Caramel Glazes or Sauces: Smooth finish and balanced flavor.
How to Use:
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Direct Substitute: Replace honey or corn syrup 1:1 in most recipes.
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Binding Agent: Helps bind oats or nuts in granola bars and flapjacks.
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Flavor Enhancer: Combine with brown sugar or spices for deeper flavor in cookies or sauces.
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Topping: Gently warm and drizzle over pancakes, porridge, or desserts.
Typical Usage per Recipe:
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Cookies/Cakes: 2–3 tbsp (40–60g)
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Sauces/Glazes: 1–2 tbsp
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Bars/Flapjacks: 100–150g per 500g oats
