Other Sweet Treats

Testing a New Ingredient

Lyle's Golden Syrup

Disclaimer:  Health nuts and dentists, you will not be pleased with what you’re about to read.  Maybe you’ll even find yourself saying ‘Those hypocrites!  Didn’t they just do a granola recipe praising a creation without funky, crazy sugars???’

But the show must go on.  Even if you do not find yourself running to the nearest shop to pick up this item, you can at least say you learned something new.  And so we continue.

Have you ever read a recipe and found yourself stumped by an ingredient or two?  Just something you’ve never heard of in life!  Maybe you wonder if you’ve been under a rock for a while?   Well excuse us while we brush the dust and pebbles off our shoulders and join the other folks who know a bit about golden syrup.  It is a very well known sweetener made from evaporated sugar cane.  It’s big in the UK, stretching its limbs of popularity just in Western Canadian,  Louisiana (Cajun cuisine) and the Caribbean.  Of course, you can find it in other American markets, perhaps at your nearest gourmet or worldwide food shop.  Admittedly, we had a difficult time finding it, but after trips to Cost Plus World Market, Whole Foods, Trader Joe’s, and Sur La Table, we finally found it at the latter.

Now this is not your typical pancake syrup syrup.  It’s the pretty color of honey with the consistency of corn syrup.  Very thick.  Perfect for baking (pecan pie anyone!), marinades (hello, roasted chicken!), candy making even.  It’s also vegetarian, vegan-certified and gluten free!  Is it healthy for you?  Not at all.  Though these processed sugars can reek major havoc on your insides over time, a wee bit in moderation will definitely not kill you.  It’s a great match as a substitute for light and dark corn syrups.  We wouldn’t entirely suggest swapping it out for honey, and if you try to leave out molasses in exchange for the golden, you’re going to miss a level of flavor and color inherent to the former, but there is some room to experiment.  Golden syrup has a variety of usages that make it an interesting option for those who choose to give it a try.  There may not be too many places where we’d use golden syrup as we prefer more natural liquid sweeteners, but if and when we do, of course you’ll see it here.

Feel free to poke around for it.  Lyle’s is a popular brand, and the company produces an entire line of true pancake/waffle syrups, black treacle, sweet spreads, etc.

Cornflake Cupcakes

Now this recipe is something we would’ve never thought to create, but it was the first recipe we came across that included golden syrup.  Let’s call it the across the pond cousin to the Rice Krispie treat.  Many thanks to the girls at Modern Girl’s Kitchen for this one!

Cornflake Cupcakes (from Modern Girl’s Kitchen) – Makes 9-12 servings

4-6 cups cornflakes
2-3 tablespoons golden syrup
2 tablespoons butter, unsalted
1 tablespoon cocoa powder
Cupcake liners

1.  Melt butter and golden syrup in a heavy pot on the stove.

2.  Add cocoa powder and stir until smooth and incorporated.

3.  Pour in cornflakes.  Make sure all cornflakes are covered with the syrup mixture.*

4.  Line cupcake tin with liners and plop equal parts of sugary cornflakes in each liner.

5.  Cool in the refrigerator at least 30 minutes before eating.

*We started with 4 cups of cornflakes and ended up adding another cup and a half.  It all depends on your personal preference.

Click HERE for the printable recipe.


48 thoughts on “Testing a New Ingredient

  1. hi i have a same idea but with pastry and just syrup and cornflakes you can use a cheaper brand but stick to golden syrup only by making tart in France they love it it was something they made in London in the 70s

  2. Golden Syrup has been around a very long long time 🙂 i remember my nan using this stuff in Anzac bickies (Biscuts aka Cookies) an aussie treat! And many other treats 🙂 Its good on toast as well! A very light spread of it 😛 ooo and on crumpets!

  3. I’ve always wondered what golden syrup was, I always just substituted corn syrup, but I’ll have to look for this the next time I’m at the market. Thanks!

  4. They look really good and very creative. It’s okay to have a treat once in a while. I’ll have to check my grocery store to see if they stock it. Thanks.

  5. I’ve seen a few recipes calling for Lyle’s, but I’ve never tried them because I wasn’t entirely sure what it was. Maybe I’ll pick some up the next time I see it in the store, just in case. I like the look of the cupcakes, too – very fun.

  6. It was only after starting blogging that I realised that golden syrup wasn’t a big ingredient in the US. Whereas for us in Australia corn syrup is hard to find and expensive (I use golden syrup in place of corn syrup). I like the Lyle’s tin and I always have some in the cupboard 🙂

  7. I love picking up new ingredients every now and then. I try to do it regularly, but the budget doesn’t always allow for it. The cornflake cupcakes look great. I love how they are individually portioned.

  8. As you know, I’m familiar with this particular sticky stuff, practically reared on it in fact 🙂 And I can vouch for the previous comment as regards its use in oaty flapjack-type recipes, definitely a good match.

  9. Beautiful shot of the “cupcakes”, Duo. Being of Irish descent, Lyle’s Golden Syrup is well-known to me … though its far too sweet for me. I’ll bet its yummy with the corn flakes, though, something very appealing about that combo!

  10. I used to see that stuff in the ethnic foods area of Whole Foods, back when it was actually Wild Oats. I always wondered what I would do with it if I bought it. I could only think of using it on pancakes, so I never got any and Whole Foods now has a really lame ethnic foods section.

    The cupcakes look like a fun snack. They remind me of the marshmallow and corn flake wreaths my mother used to make at Christmas.

  11. Hey, I was just thinking of making something very like this! I don’t know if I can get my hands on golden syrup, but now I will have to try.

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