--- title: "Ljus sirap: what it means in cooking — Tiny Plates" description: "Ljus 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." url: "https://www.tinyplates.dev/glossary/ljus-sirap" --- # Ljus sirap Ljus 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. Also called Light syrup, Swedish light syrup. _Ljus sirap_ means "light syrup". It is a Swedish golden syrup made from sugar beet sugar. It is thick, clear and golden, with a mild caramel taste. Swedish bakers use it in cookies, soft cakes and Christmas toffee, where it adds sweetness, moisture and chew, and stops sugar crystallizing. ## How to use it Swedish recipes measure syrup by volume in [deciliters](https://www.tinyplates.dev/glossary/deciliter) and tablespoons. 1 dl (100 ml) of syrup weighs about 140 g. * **Cookies.** Ljus sirap goes into _sirapssnittar_, flat syrup cookies cut into strips, and many other cookies for [fika](https://www.tinyplates.dev/glossary/fika). It makes them crisp at the edges and chewy in the middle. * **Toffee.** Swedish Christmas toffee, _knäck_, is made from equal amounts of sugar, syrup and cream, boiled to about 125°C (257°F), the hard-ball stage (about 121 to 130°C, or 250 to 266°F). See [soft-ball stage](https://www.tinyplates.dev/glossary/soft-ball-stage) for how sugar stages work. * **Bread and cakes.** A spoonful in bread dough or sponge cake keeps it moist. * **Sauces.** It works in caramel sauce, glazes and as a topping for porridge or pancakes. To measure it easily, rinse the measuring spoon or cup with hot water or brush it with a little oil first. The syrup then slides out. ## Substitutes * **[Golden syrup](https://www.tinyplates.dev/glossary/golden-syrup)**, sold in the UK, Ireland, Australia and some US shops, is almost the same. Use it one for one. * **Light corn syrup**, common in the US, works for texture. It is less flavorful, so the cookies taste a little plainer. * **Honey** works in most cookies and cakes but has a stronger taste and browns faster. Lower the oven by about 15°C (25°F) or watch closely. * **Maple syrup** is thinner. It works in cakes but makes toffee and cookies softer. ## How to store it Keep it closed in a cupboard. It keeps for a long time. If it crystallizes, warm the bottle in hot water. ## In recipes Do not confuse ljus sirap with [mörk sirap](https://www.tinyplates.dev/glossary/mork-sirap), dark syrup, which is darker, stronger and slightly bitter, and used in gingerbread and rye bread. Some recipes use both. If a recipe just says _sirap_, it usually means ljus sirap. ## Recipes that use it 97 recipes from the sites we collect. * [![](https://images.arla.com/recordid/49BBB072-FB05-4897-B2B0F0333A12B476/white-chocolate-macadamia-nut-cookie.jpg?width=1300&height=525&mode=crop&crop=(0,476,0,-55)&format=webp)White chocolate macadamia nut cookiewww.arla.se · 60 min](https://www.arla.se/recept/white-chocolate-macadamia-nut-cookie/) * [![](https://images.arla.com/recordid/0385B216-65BE-4A8A-AF06A1B9055FD0A3/kola-med-ingefara-och-hasselnotter.jpg?width=1300&height=525&mode=crop&format=webp)Kola med ingefära och hasselnötterwww.arla.se · 30 min](https://www.arla.se/recept/kola-med-ingefara-och-hasselnotter/) * [![](https://images.arla.com/recordid/4B808B7C-24C2-4BC7-BA70D2FC510E0E1B/picture.jpg?width=1300&height=525&mode=crop&crop=(0,134,0,-17)&format=webp)Bagelswww.arla.se · 150 min](https://www.arla.se/recept/bagel/) * [![](https://images.arla.com/recordid/A5458B90-15C8-493F-909B245EBF29E337/grahamsrutor-for-nyborjare.jpg?width=1300&height=525&mode=crop&crop=(0,370,0,-161)&format=webp)Grahamsrutor för nybörjarewww.arla.se · 95 min](https://www.arla.se/recept/grahamsrutor-for-nyborjare/) * [![](https://images.arla.com/recordid/F318FA85-290E-4830-A9D2737D0626A9D0/kolatryffelpaj-med-flingsalt.jpg?width=1300&height=525&mode=crop&format=webp)Kolatryffelpaj med flingsaltwww.arla.se](https://www.arla.se/recept/kolatryffelpaj-med-flingsalt/) * [![](https://images.arla.com/recordid/5C32C784-7654-429B-B7AEA1313C04B7DD/supergoda-energikakor.jpg?width=1300&height=525&mode=crop&format=webp)Supergoda energikakorwww.arla.se · 20 min](https://www.arla.se/recept/supergoda-energikakor/) * [![](https://images.arla.com/recordid/A9D90A91-F501-4FCD-BCFD08CFD92F36B2/snickers.jpg?width=1300&height=525&mode=crop&crop=(0,385,0,-146)&format=webp)Snickerswww.arla.se · 40 min](https://www.arla.se/recept/snickers/) * [![](https://images.arla.com/recordid/66F4DFD8-9DCA-43B0-BF46BE04F38D11FA/limekola.jpg?width=1300&height=525&mode=crop&format=webp)Limekolawww.arla.se · 60 min](https://www.arla.se/recept/limekola/) * [![](https://images.arla.com/recordid/BE8ED0C0-54AC-45F8-A05968CD5C96E363/pepparkakskola.jpg?width=1300&height=525&mode=crop&crop=(0,56,0,-475)&format=webp)Pepparkakskolawww.arla.se · 60 min](https://www.arla.se/recept/pepparkakskola/) * [![](https://images.arla.com/recordid/018628E8-A3C6-4653-9A1E9D8B5E662CB3/cornflakeskakor.jpg?width=1300&height=525&mode=crop&crop=(0,1557,0,-1308)&format=webp)Cornflakeskakorwww.arla.se · 60 min](https://www.arla.se/recept/cornflakeskakor/) * [![](https://images.arla.com/recordid/8F4E539E-17BD-4202-AB31149B8C0AB2A7/picture.jpg?width=1300&height=525&mode=crop&crop=(0,260,0,-271)&format=webp)Morotsbrödwww.arla.se · 70 min](https://www.arla.se/recept/morotsbrod/) * [![](https://images.arla.com/recordid/03FBCA9A-84DB-40A9-A7FB5401AB32C38E/rostat-havregodis.jpg?width=1300&height=525&mode=crop&format=webp)Rostat havregodiswww.arla.se · 20 min](https://www.arla.se/recept/rostat-havregodis/) ## Related terms * [Golden syrupGolden 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.](https://www.tinyplates.dev/glossary/golden-syrup) * [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.](https://www.tinyplates.dev/glossary/mork-sirap) * [DeciliterA deciliter (dl) is exactly 100 ml, the main volume unit in Swedish and Nordic recipes. See how it compares to cups and what 1 dl weighs.](https://www.tinyplates.dev/glossary/deciliter) * [Soft-ball stageThe soft-ball stage is sugar syrup cooked to 112 to 116°C (234 to 240°F). A drop in cold water forms a soft ball that flattens. It is used for fudge.](https://www.tinyplates.dev/glossary/soft-ball-stage) * [FikaFika is the Swedish break for coffee and something sweet, such as a cinnamon bun, shared with others. See what is served and how to do it at home.](https://www.tinyplates.dev/glossary/fika) [More in nordic ingredients](https://www.tinyplates.dev/glossary/category/nordic-ingredients)[Every term from A to Z](https://www.tinyplates.dev/glossary)