SC - Re: saffron

[Brian L. Rygg or Laura Barbee-Rygg]

I have found both treacle and golden syrup in some stores that carry gourmet
foods, but generally not in a standard grocery store.

Kiri

Lee-Gwen Booth wrote:

> Unto the Gathered Cooks does Gwynydd of Culloden send the following:
>
> As I said in an earlier post, I have received a huge amount of information
> from Bundaberg sugar, so I feel peculularily well equipped to answer this
> question!
>
> (BTW, the short answer is:  golden syrup is like treacle but lighter in
> colour and flavour and treacle bears little resemblance to molasses - I am
> not even sure that the Americans have golden syrup)
>
> "Golden Syrup - A concentrated liquid micture of sucrose, glucose and
> fructose with a distinctive flavour and golden colour.  Its characteristic
> golden colour comes from tracess of molasses.
>
> "It is manufactured from syrups remaining after white sugar is removed.
> Part of the sucrose (cane sugar) is hydrolysed to convert it to glucose and
> fructose. The hydrolysed syrups then undergo a decolourisation process to
> get the familiar golden colour.  The particular concentration of glucose,
> fructose and sucrose in the final mixture prevents crystalisation from
> occuring and the mixture remains a viscous syrup.
>
> "Treacle - A similar product to golden syrup, but with a distinctively
> strong flavour and dark black colour.
>
> "Treacle is formulated in much the same manner as golden syrup except that
> the thick syrup mixture is not decolourised.
>
> "Molasses - The black syrup remaining after the sugar syrup has been boiled
> and passed through the centrifugal for the last time in the mill or
> refinery.  It is strong, black, and somewhat bitter in taste."
>
> I hope that this helps
>
> From: "Christina van Tets"
>
> > Hello the list!
> >
> > Here in Israel, the question from last week about the different names for
> > sugars in particularly apposite - particularly for me, as I don't speak
> > American English, which all the shops do.  I've just about figured out
> most
> > of the stuff, barring treacle, which I understand I should look for under
> > the name of molasses (is that right?).  So what is golden syrup?  I wanted
> > to make Anzac biscuits (Anzac Day coming up and all), and have no idea
> what
> > the Americans call golden syrup.  Any ideas?
> >
> > Incidentally, after reading all the guff about Vegemite recently, my lord
> > husband admitted that when he was with the army one of his friends told
> > visiting military septics - um, Americans - that Vegemite was chocolate
> > spread.  Apparently it was very funny to see them ladling it onto
> > icecream...
> >
> > Cairistiona
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