SC - molasses (longish)

[Lee-Gwen Booth]

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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