Ljus sirap

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 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. 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 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, 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, 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.