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Nigella Lawson makes a divine sticky toffee ice cream sauce with golden syrup:

http://www.foodnetwork.com/recipes/nigella-lawson/sticky-toffee-sauce-recipe/index.html

(the recipe there calls for corn syrup because it's the American version, but she uses the golden syrup)

I use Lyles Golden Syrup as a substitute for corn syrup when making pecan pie. It works perfectly, has a delicious subtle flavor, and allows me to assure my guests that there is no corn syrup in the pie. (I have two friends with severe corn allergies)

I have Lyle's Golden Syrup, as well as Treacle, on my shelves, and was just wondering whether it can substitute for corn syrup when making butter tarts? Can't find corn syrup here in France, but can find Lyle's...

Here's a good link for liquid sweetener substitutes.

@mschatelaine: I would definitely try LGS in your butter tart recipe. LGS has a deep, almost toasty flavor that I imagine would be quite good. It's worth a try. Let us know what happens if you do!

Golden Syrup and Treacle - this brings back so many childhood memories from Ireland and thankfully it's also available in Germany now too!

Goldren Syrup is great in flapjacks and ANZAC cookies

Always wondered about the dead lion on the tin - thanks for the explanation!

I was once served a banana fritter with softly whipped cream drizzled with golden syrup at restaurant in Scotland. I dream about it sometimes...

It's so funny that you posted this today. I went to a local Stop n' Shop and they had a whole section of British food. Maybe there's a local British population I don't know about. I saw this tin and was wondering what it was.

Treacle tart and steamed syrup sponge pudding.

Or just drink it straight out of the tin ...

One year, before it was readily available in pretty well any canadian upper-end grocery store, we imported my dad a tin of golden syrup. He ate it all. With a spoon.

Wait... I thought treacle was the same as molassas. Am I wrong?

Also, I might have to try this stuff, especially if I can use it in a pecan pie. I don't really have anything against corn syrup but it doesn't bring any flavor to the party so subbing something else that does might be fun.

So what's the difference between Lyle's and Steen's Syrup?

So what's the difference between Lyle's and Steen's Syrup?

HFCS did not exist in 1885, so how can you say he invented the product to avoid high fructose corn-syrup?

But they didn't say that, they just mentioned that it was good for those who don't want to eat HFCS:

" It is a by-product of the cane sugar manufacturing process, making it popular *these days* with people seeking to avoid high-fructous corn syrup."

Eve
http://dinnersanddimes.blogspot.com/

@Tiamat_the_Red : Treacle and molasses are both syrup by-products of sugar-refining, but they're not the exact same thing. Treacle comes from the first boiling of the sugar cane and lighter, while molasses comes from the second boiling and is darker. I've never had treacle, but it probably tastes lighter than molasses too.

If anyone lives in the DC area, Lyle's Golden Syrup and treacle are available at Rodman's on Wisconsin near Chevy Chase.

I have always wondered about Lyle's Golden Syrup. Now I think I'll give it a whirl!!!!

Somewhere I have a recipe for a quick watermelon sorbet which uses only two ingredients: you freeze cubes of watermelon, and then to make the sorbet you whirl them in a food processor with a drizzle of Lyle's until slushy.

Sorry for misreading the reference to HFCS and thanks for catching my oversight. I've always steered away from recipes using corn syrup because they seem too commerically linked to Karo. Mom has a jar of Lyle's Golden syrup in her cupboard. Homemade marshmellows sounds perfect using golden syrup.

i grew up eating golden syrup warm rice pudding = heaven!!!

pbelardo: if you are in the Boston area the "British" foods section may be to server the Irish population, which, while not as large as it used to be, is still a significant presence. The S&S in my town has a large section of food from the British Isles, and it also includes some very specifically Irish brands as well. Sometimes there is Irish bacon in the preserved meats case too.

I'm Australian and Golden Syrup is as popular in Australia as it is in the UK. I adore Golden Syrup slathered over toasty hot crumpets - I'm salivating at the thought! But how about making Australia's favourite biscuit (cookie): Anzacs. This is perhaps the first thing that Australian children learn to make in the kitchen, and is popular with all ages.

@ Iona: I've tried homemade marshmallows with Golden Syrup - I have the opposite situation - being in the UK, there's no corn syrup! They were fine, but had the distinct flavour of the syrup, which made them quite rich.
My favourite thing is golden syrup on warm crumpets, or with ice cream on waffles... and on a cold winter's morning, a spoonful of syrup in a bowlful of porridge.
Treacle is more like molasses - it's very dark (nearly black) and thick(Lyle's make both syrup and treacle - the treacle comes in a red tin).
Treacle tart, despite the name, is usually made with Golden syrup, rather than the thick dark treacle. Treacle is used in gingerbreads and parkins - both November 5th treats!

I am not a fan of molasses (except where crucial as in gingerbread) and will substitute Lyle's measure for measure.

I will definitely try making marshmallows with it. I think it could be a neat twist.

I use it as "my secret ingredient" when I make banana milkshakes. Everyone wonders why they taste so great. Love this syrup!