In article >,
Janet Baraclough > wrote:
>The message
>
>from Doug Freyburger > contains these words:
>
>> merryb > wrote:
>> > Larry LaMere > wrote:
>> >
>> > > What comes closest to the required ingredianst (?) that's
>> > > available at Kroger or
>> > > Meijer?
>> >
>> > > 10 tablespoons golden syrup ?
>> > > 115g caster sugar ?
>> >
>> > Lyle's Golden Syrup & granulated sugar.
>
>> I have seen Lyle's Golden Syrup it a fair number of groceries in
>> the US but not consistantly. If there's a Cost Plus World Market
>> in your area they carry it.
>
>> Because Lyle's is a sugar syrup, any other sugar syrup will
>> work as a non-identical substitute. Honey, maple syrup, soghum
>> and so on. Lyle's is a by-product of cane sugar refinement and
>> so is molasses, so it could be approximated by mixing some
>> dark molasses with enough clear karo syrup to bring it to the
>> color of honey or maple syrup. Still not identical but about as
>> close as can be gotten.
>
> The taste of honey, dark molasses or maple would be completely wrong
>(don't know what karo is)

A very commonly available brand of corn syrup. Comes in light and darker
in the US. The light (most commonly used) is very neutral-tasting.

>> I thought caster sugar was finely powered so the closest would
>> be confectioners sugar?
>
> Caster is finer than granulated, but not powdered. You can use just
>granulated sugar as it is, but for a lighter sponge, put dry granulated
>sugar in the food processor and give it a little whizz to make it
>finer..

You can buy superfine sugar on well-stocked baking aisles in the US but
the food processor method gives the same results for usually far less
money .

I believe that powdered (confectioner's) sugar is also known as icing
sugar in UK recipes.

Charlotte (ex-resident of Brum but it's been a while)
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