Other
Black Treacle
The darkest syrup from sugar refining, taken late in the boil after most of the sugar has crystallised. It is more bitter and less sweet than golden syrup or light molasses.
Origin
A by-product of cane-sugar refining, long used in British baking.
Flavour
Bitter, smoky, and heavy.
How to use it
Use it in gingerbread, Christmas pudding, and dark marinades, where that bitterness belongs.
Storage
The tin keeps at room temperature.
Recipes using it
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