On Oct 26, 10:08*am, Doug Freyburger > wrote:
>
>
> Golden syrup is a by-product of cane sugar refinement. *Molasses is also
> a by-product of cane sugar refinement. *The two come from different
> refinement methods so they aren't the same thing, but they have their
> similiarities. *Diluting molasses to golden syrup intensity is similar
> to golden syrup and it works as a substitute, but it's not an exact
> match. *Golden syrup is not a common grocery store item in the US but I
> see it enough enough and use it rarely enough that I never seem to lack
> it.
>
> Brown rice syrup is a product I've seen in stores in recent years. *It's
> about the flavor strength of golden syrup but less similar in flavor
> than molasses. *It should work as a substitute in baked beans.
>
>
I was watching an episode of Nigella Lawson last week and she was
making something with brown rice syrup and I'd never heard of it.
Sounded quite interesting and probably is not at my local Kroger but
would like to try it. She's also used golden syrup in the past and
I've not tried it either. I think she said corn syrup would be a good
substitute for the golden.