Golden willow

Golden syrup is a thick, amber-coloured form of invert sugar syrup, made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.

History

The process of making golden syrup was created by Abraham Lyle, a Scottish businessman in the sugar industry. In 1883, Lyle's company, Abram Lyle & Sons, began selling golden syrup to the public. The product was initially a byproduct of the sugar refining process, but it quickly gained popularity as a cooking ingredient. The company's golden syrup was eventually branded as "Lyle's Golden Syrup" and is still sold under that name today.

Production

Golden syrup is produced by breaking down sucrose into its constituent parts, glucose and fructose, a process known as inversion. This is typically done by adding a mild acid, such as citric acid, to a sugar solution and heating it. The resulting syrup is then concentrated by boiling off the water, resulting in a thick, sweet syrup.

Uses

Golden syrup is used in a variety of culinary applications. It is a key ingredient in traditional British desserts such as treacle tart and flapjacks. It is also used in the production of caramel and toffee, as well as in certain types of cakes and cookies. In addition to its use in baking, golden syrup can also be used as a sweetener for porridge, pancakes, and waffles.

Health

Like other sugars, golden syrup is high in calories and should be consumed in moderation. However, it is free from fat and cholesterol, and contains small amounts of a few essential minerals, including calcium, potassium, and iron.

See also

• Corn syrup
• Maple syrup
• Molasses
• Honey