Corn syrup vs. golden syrup September 5
Corn syrup is a syrupy sweetener that is made through the production of cornstarch. In fact, when it was first introduced to the public over 100 years ago, it was often sold as a health food because it originally came from corn. The sweetener is primarily glucose and has a very mild flavor. It inhibits crystallization and, as a result, is very useful in the production of candies, jams and frostings because it greatly reduces the likelihood of ending up with a grainy product.
Golden syrup has a similar color to corn syrup - light gold - but is an entirely different product. Also called “light treacle,” golden syrup is an inverted sugar syrup, made from sugar cane juice that has been concentrated and is about 25% sweeter than sugar. It has a slightly toasty edge to its sweetness that gives it a unique flavor in the world of sweeteners. This is quite unlike corn syrup, which has a flavor so mild as to easily blend in with just about anything, leaving only sweetness behind. Golden syrup can also help to inhibit crystallization of sugar when used in cooking and baking.
Some confusion arises between the two products because corn syrup is not readily available in all markets, particularly in international ones, and golden syrup is almost exclusively found in specialty store in the US. The flavors are different, but the two products can be used interchangeably in cooking and baking because they have much the same properties.
Uli Sep 5
Hi
Just wanted to add that I usually use liquid glucose are a subsititute for corn syrup and find it works really well. Its available in good foodstores throughout UK and Ireland and also in pharmacies. in UK, Ireland and Sweden.
Not sure why I felt like I needed t6o add that but then sometimes my fingers run away with me.
Lisa Sep 5
I’ve never heard of this but want to give it a try. I bet they have it at Whole Foods. Thanks for sharing a new find.
Cyndi Sep 5
This is really interesting. I happened to have a jar of this and wasn’t quite sure how else to use it up as I only have 1 or 2 recipes that called for it. I have a recipe for homemade caramels that calls for liquid glucose and because I wasn’t sure where to purchase that as I have never seen it in any stores in the US, so now I am thinking maybe I can try it with the Lyles…although I would hate to ruin all of that good butter if it didn’t work right!!!
Heather Sep 6
What an interesting post! I didn’t know any of this but I do put this on plain vanilla ice cream all the time. Ummmmm.
Ed Sep 7
Hi all! As a professional donut maker and baker, I recommend a product “corn syrup” by the name of liquidose. This particular corn syrup is concentrated and is ideal for quality glazes, icings with the goal to achieve that nice glossy look found on pastry products. Thanks! Ed
irmata Sep 9
Being a transplant to North America from “across the pond”, I am wholeheartedly a member of Team Golden Syrup
I have no idea how to work with corn syrup and find it… noxious. Even maple syrup confuses me - the sweetness is all wrong tasting. On the other hand, everyone I’ve tried to introduce to golden syrup here thinks it’s disgusting! Guess it’s a palate thing.
For a real treat, pour golden syrup on your bacon - MMMMMMMMMMMMM
Anonymous Oct 9
What is Golden Corn syrup - is it the same as dark corn syrup
i can not find light or dark only Golden ( it is NOT Lyles Golden Syrup that I have ) see this link
http://www.canadianfavourites.com/BeeHive_Golden_Corn_Syrup_p/beehive001.htm
lieben Mar 4
Interessante Informationen.