 Golden syrup's characteristic amber colour | |
| Alternative names | Light treacle, cocky's joy (Australia) |
|---|---|
| Place of origin | England |
| Main ingredients | Refined sugar cane or sugar beet juice |
Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar. It is used in a variety of baking recipes and desserts. It has an appearance and consistency similar to honey, and is often used as a substitute where honey is unavailable.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle (as well as cane syrup found in the southern US, such as Steen's cane syrup), has a richer colour and a strong, distinctive flavour. In Australia, golden syrup was also known as "cocky's joy" or "cocky's delight" through the first half of the 20th century, as it could be easily transported and thus was a favourite of cockys, a name for a small farmer.[1]
Golden syrup was first formulated by the chemists Charles Eastick and his brother John Joseph Eastick at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow, Newham, London; their product was first canned and sold in 1885.[2]
- ^ O'Connell, Jan (31 August 1840). "Golden Syrup first mentioned - Australian Food History Timeline". Australian Food Timeline. Retrieved 12 April 2024.
- ^ "Golden celebration for 'oldest brand'". bbc.co.uk. BBC. 24 February 2018.