Other
Golden Syrup
A thick amber syrup made in sugar refining. Cane or beet sugar is partly inverted, so the syrup stays liquid instead of crystallising.
Origin
The familiar British syrup grew out of 19th-century sugar refining.
Flavour
Sweet, buttery, and lightly caramelised, with less bitterness than treacle.
How to use it
Spoon it into cakes, puddings, and glazes, or drizzle it on porridge.
Storage
The tin keeps at room temperature. Wipe the neck so the lid does not glue shut.
Recipes using it
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