Golden syrup

SatNavSaysStraightOn said:
Lyle's is much paler yellow, actually representative of the word golden and does taste better to us because it is what we have always had. Somehow brown golden syrup doesn't quite hit the mark.
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I wonder why yours is brown? I’d assume that it was licensed and made in-country and maybe the ingredients are slightly different or something, but it seems that it’s all made in one place.

Maybe they’re burning yours?!

I’m buying some next time I can get to it!
 
TastyReuben said:
I wonder why yours is brown? I’d assume that it was licensed and made in-country and maybe the ingredients are slightly different or something, but it seems that it’s all made in one place.
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It's a different make in Australia. They stopped getting the Lyle's brand in. Australian brands of golden syrup are all brown, not golden.

Sorry, long flight and I didn't sleep last night
 
TastyReuben said:
Ahhh, I understand.

I’m still gonna go buy some!
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When I get home, and am more human, and have caught up on the studies I've missed today, tomorrow and likely Wednesday, I'll get you a photo but in the mean time, it's on a clear plastic container.

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SatNavSaysStraightOn said:
It's a different make in Australia. They stopped getting the Lyle's brand in. Australian brands of golden syrup are all brown, not golden.
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I needed some Golden syrup a few years back and, since trying to find that in Venezuela would be akin to looking for a gold-breasted oomigooli bird, I decided to make some myself. It was more or less a PITA to make, but it was OK, and didn't involve many ingredients. It just took time. I suppose if I'd decided to make it 10 times over, it would have got a whole lot easier.
Haven't got the recipe with me here in Atlanta, but I'd be happy to post it in 12 days' time when I'm back home.
 
I've just read a bit on it and it appears to be cane or beet sugar cooked until it inverts. Inversion breaks the sucrose down into its component sugars glucose and fructose using heat, enzymes, acids, or any combination thereof.

I've found a recipe and the pot is on the stove cooking right now. I'll post when it's done!

Edit: Just found it online and it's around $30/16 oz.!!! No way I'd buy that.
 
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.... however, this source suggests it can only be made commercially:

Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced commercially and was created in London in the 1880s. It is essentially white sugar/sucrose in a different form. This has been inverted, meaning that the sucrose has been broken down into two simpler sugars, fructose and glucose. The fructose content gives a heightened perception of sweetness so that, when used as a sweetening agent, about 25% less golden syrup can be used than granulated white sugar.
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Golden syrup
 
Morning Glory said:
.... however, this source suggests it can only be made commercially:



Golden syrup
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There are many sources detailing how to make it at home. Once the sugar solution gets to 236'ish/113, in the presence of an acid, it will start to invert. I used 1/8th tsp of citric acid in 400g sugar with 150ml of water. It took two hours and once it started turning it accelerated. 👍

Invert Sugar
 
Barriehie said:
There are many sources detailing how to make it at home. Once the sugar solution gets to 236'ish/113, in the presence of an acid, it will start to invert. I used 1/8th tsp of citric acid in 400g sugar with 150ml of water. It took two hours and once it started turning it accelerated. 👍

Invert Sugar
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Inverting sugar is done quite often in beer brewing. I don't bother with it, but it should make the sugar easier to ferment by the yeast
 
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