Golden Syrup

Golden syrup is a rich, amber-colored invert sugar syrup made by partially inverting sucrose into glucose and fructose. Originating in the UK, it has a smooth, buttery sweetness with caramel and toffee notes, and a thick, pourable viscosity. It is distinct from corn syrup (primarily glucose) and from dark treacle or molasses, which are more bitter and robust.

In baking and confectionery, golden syrup adds moisture, enhances browning, and helps prevent crystallization in candies and sauces. It is a staple in classics like treacle tart and flapjacks, and it works well anywhere a mellow caramel sweetness and gentle stickiness are desired.