[Sca-cooks] Re: molasses and golden syrup

[Philip & Susan Troy]

johnna holloway wrote:
>
> Greetings.
>
> I find the discussion on molasses to be rather interesting, but I am
> left wondering if this shouldn't be a discussion about "treacle" and not
> molasses.
>
> In an article on "The Changing Concept of Sugar" by Joan P. Alcock,
> there  are descriptions of molasses and golden syrup. She notes that
> molasses is more of a by-product and is extracted in several grades. The
> darkest is blackstrap which is excellent for making treacle toffee. In
> England, she notes that the term "molasses" was never popular. "Treacle"
> was instead used for the product we call "molasses". This was and
> remains a source of some confusion as pale treacle is also used to
> denote Tate and Lyle's "Golden Syrup" which is produced and decolorised
> from molasses.

My error, then. I understood Golden Syrup to be a lightly caramelized,
heavy syrup.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98