Golden syrup
Golden syrup is a thick, amber sugar syrup with a buttery caramel taste, used in British flapjacks and tarts. Here is what to use in its place in the US.
Also called Light treacle, Pale syrup.
Golden syrup is a thick, clear, amber syrup made from sugar. It tastes of mild caramel and butter and is sweeter than honey. Part of its sugar is split into glucose and fructose, which keeps it liquid and stops it crystallizing. It is a staple of British, Irish, Australian and New Zealand baking, for flapjacks (oat bars), treacle tart, steamed puddings and Anzac biscuits (cookies).
Why it works
Because it is an invert syrup, golden syrup holds on to water and slows down sugar crystals. That keeps flapjacks chewy, cookies soft in the middle and sauces smooth. It also browns easily in the oven, thanks to caramelization and other browning reactions, so bakes made with it turn a deep golden color.
How to use it
Names and close relatives:
- Golden syrup in the UK, Ireland, Australia, New Zealand and South Africa. It is sometimes called light treacle, but that is not the same as black treacle, which is dark and bitter like molasses.
- In Sweden, ljus sirap (light syrup) is a very close match and can be swapped one for one. Mörk sirap is darker and stronger.
- In the US there is no common equivalent. Some shops stock it with imported British foods.
To measure it, warm the spoon in hot water or wipe it with oil, and it slides off cleanly. One tablespoon weighs about 20 g. Many British recipes give it by weight: put the pan on the scale and spoon it in.
Substitutes
- Light corn syrup works for texture, but is less flavorful. Add a little brown sugar or a few drops of vanilla.
- Honey is close in texture but stronger in taste and browns faster.
- A mix of half honey and half light corn syrup is a good middle ground.
- Rice syrup works in bars but is less sweet.
How to store it
Keep it at room temperature with the lid closed. It lasts for years. If a crust forms on the rim, wipe it off with a hot, damp cloth.
Common mistakes
- Boiling it hard when making flapjacks. The bars set rock hard. Melt it gently with the butter.
- Using black treacle or molasses in its place. The taste is much darker and more bitter.
In recipes
You will see "4 tbsp golden syrup", "100 g golden syrup" and "a drizzle of golden syrup" over porridge or pancakes.
Recipes that use it
1 recipe from the sites we collect.
Related terms
- Ljus sirapLjus sirap is Swedish light syrup, a golden sugar syrup used in cookies, toffee and cakes. How it tastes and what to use instead outside Sweden.
- Mörk sirapMörk sirap is Swedish dark syrup, used in gingerbread, rye bread and spice cake. What it tastes like and how to mix a swap outside Sweden.
- Brown sugarBrown sugar is white sugar with molasses, moist and caramel-flavored. Here are light vs dark, UK soft brown and muscovado, and Swedish farinsocker.
- CaramelizationCaramelization is the browning of sugar under heat, which turns it from plain sweet to rich, nutty and a little bitter. It is not the Maillard reaction.
- TablespoonA tablespoon is about 15 ml in the US, UK and Sweden but 20 ml in Australia. It equals 3 teaspoons. Here is how to measure and convert it.