Is it something called golden syrup?

Jill

"jmcquown" > wrote in message
...
> Is it something called golden syrup?
>
> Jill
>
>
My can of Lyle's golden syrup says it is 'partially inverted refiners sugar'
if that helps!
325kcal/1380kj per 100g,80.5g carb per 100g.
After all the health blurb it says that 'a key to a healthy lifestyle is to
enjoy a variety of foods in moderation and to exercise regularly'!
I'm sure there's something in Victors FAQ that says what the US/UK
equivolent is.

Hope this helps

Sarah

In article >,
"jmcquown" > wrote:

> Is it something called golden syrup?

Yep.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Miche wrote:
>
> In article >,
> "jmcquown" > wrote:
>
> > Is it something called golden syrup?
>
> Yep.
>
> Miche
>

But they don't taste exactly the same; Karo is corn syrup and golden
syrup is cane syrup. They do seem to work the same in most recipes.

Arri London wrote:
>
> Miche wrote:
> >
> > In article >,
> > "jmcquown" > wrote:
> >
> > > Is it something called golden syrup?
> >
> > Yep.
> >
> > Miche
> >
>
> But they don't taste exactly the same; Karo is corn syrup and golden
> syrup is cane syrup. They do seem to work the same in most recipes.

Isn't "cane" syrup a form of molasses? I believe molasses comes in a
variety of "strengths" I think, from golden to very dark brown. Even
though I have 'all of the above' in my pantry, I so rarely use any. One
of these days . . . <G>.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article >,
Sky > wrote:

> Arri London wrote:
> >
> > Miche wrote:
> > >
> > > In article >,
> > > "jmcquown" > wrote:
> > >
> > > > Is it something called golden syrup?
> > >
> > > Yep.
> > >
> > > Miche
> > >
> >
> > But they don't taste exactly the same; Karo is corn syrup and golden
> > syrup is cane syrup. They do seem to work the same in most recipes.
>
> Isn't "cane" syrup a form of molasses?

Nope. Molasses is a form of cane syrup.

> I believe molasses comes in a
> variety of "strengths" I think, from golden to very dark brown. Even
> though I have 'all of the above' in my pantry, I so rarely use any. One
> of these days . . . <G>.

"Cane syrup" is any syrup made from boiled sugar-cane juice. Molasses
is the dark, almost-bitter end of the scale, just below treacle. Golden
syrup is lighter and sweeter but still with plenty of flavour.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Miche wrote:
>
> In article >,
> Sky > wrote:
>
>
> > Isn't "cane" syrup a form of molasses?
>
> Nope. Molasses is a form of cane syrup.
>
> > I believe molasses comes in a
> > variety of "strengths" I think, from golden to very dark brown. Even
> > though I have 'all of the above' in my pantry, I so rarely use any. One
> > of these days . . . <G>.
>
> "Cane syrup" is any syrup made from boiled sugar-cane juice. Molasses
> is the dark, almost-bitter end of the scale, just below treacle. Golden
> syrup is lighter and sweeter but still with plenty of flavour.
>
> Miche

<VBG> Figures I'd get backwards yet again! Cane syrup = molasses =
cane syrup = molasses = cane syrup. I'm getting dizzy - oh wait - I
already am

Is this another boot|trunk & bonnet|hood kind of thing? My grandfather
always wanted "cane syrup" with his waffles, but I learned (the hard
way) that he meant molasses and not maple syrup!

Sky, who's always intrigued by etymology <g>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article >,
Sky > wrote:

> Miche wrote:
> >
> > In article >,
> > Sky > wrote:
> >
> >
> > > Isn't "cane" syrup a form of molasses?
> >
> > Nope. Molasses is a form of cane syrup.
> >
> > > I believe molasses comes in a
> > > variety of "strengths" I think, from golden to very dark brown. Even
> > > though I have 'all of the above' in my pantry, I so rarely use any. One
> > > of these days . . . <G>.
> >
> > "Cane syrup" is any syrup made from boiled sugar-cane juice. Molasses
> > is the dark, almost-bitter end of the scale, just below treacle. Golden
> > syrup is lighter and sweeter but still with plenty of flavour.
> >
> > Miche
>
> <VBG> Figures I'd get backwards yet again! Cane syrup = molasses =
> cane syrup = molasses = cane syrup. I'm getting dizzy - oh wait - I
> already am
>
> Is this another boot|trunk & bonnet|hood kind of thing? My grandfather
> always wanted "cane syrup" with his waffles, but I learned (the hard
> way) that he meant molasses and not maple syrup!
>
> Sky, who's always intrigued by etymology <g>

Nah, it's not a bonnet/hood thing, really. Your grandfather was being
insufficiently specific about what form of cane syrup he wanted.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

"jmcquown" > wrote in message
...
> Is it something called golden syrup?
>
> Jill
>
>
Golden syrup is nothing like Karo. It has a taste all it's own.

Karo is a corn syrup and can be light or dark.

Don't know if there is anything in the UK that is equvilent.
MoM

Sky wrote:

> Arri London wrote:
> >
> > Miche wrote:
> > >
> > > In article >,
> > > "jmcquown" > wrote:
> > >
> > > > Is it something called golden syrup?
> > >
> > > Yep.
> > >
> > > Miche
> > >
> >
> > But they don't taste exactly the same; Karo is corn syrup and golden
> > syrup is cane syrup. They do seem to work the same in most recipes.
>
> Isn't "cane" syrup a form of molasses? I believe molasses comes in a
> variety of "strengths" I think, from golden to very dark brown. Even
> though I have 'all of the above' in my pantry, I so rarely use any.
> One of these days . . . <G>.

No. Molasses is a byproduct of sugar manufacturing, and cane syrup is
simply reduced cane juice. So the syrup is significantly sweeter. The
cane syrup does have a bit of molasses flavor.

I use Steen's Cane Syrup in pecan pies, mixed some corn syrup.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 29 Aug 2007 15:48:13 GMT, "Default User" >
wrote:

>Sky wrote:
>
>> Arri London wrote:
>> >
>> > Miche wrote:
>> > >
>No. Molasses is a byproduct of sugar manufacturing, and cane syrup is
>simply reduced cane juice. So the syrup is significantly sweeter. The
>cane syrup does have a bit of molasses flavor.
>
>I use Steen's Cane Syrup in pecan pies, mixed some corn syrup.
>
>
>
>Brian
Cane syrup contains ,molasses. When the sugar is crystallized out of
the cane syrup, you are left with molasses.

Just as some posters above you, pointed out.(BTW I just love there are
a few of us who obviously know sugar cane and its processes. I am
sure it is just a teeny weeny percentage of the modern world>)

aloha,
beans
roast beans to kona to email
farmers of Pure Kona

wrote:

> On 29 Aug 2007 15:48:13 GMT, "Default User" >
> wrote:
>
> > Sky wrote:
> >
> >> Arri London wrote:
> >> >
> >> > Miche wrote:
> >> > >
> > No. Molasses is a byproduct of sugar manufacturing, and cane syrup
> > is simply reduced cane juice. So the syrup is significantly
> > sweeter. The cane syrup does have a bit of molasses flavor.
> >
> > I use Steen's Cane Syrup in pecan pies, mixed some corn syrup.

> Cane syrup contains ,molasses.

Of course, that's why it's a byproduct when sugar is made from cane
juice.

> When the sugar is crystallized out of
> the cane syrup, you are left with molasses.

But cane syrup is not a form of molasses.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On 29 Aug 2007 17:43:47 GMT, "Default User" >
wrote:

wrote:

>But cane syrup is not a form of molasses.
>
>
>
>
>Brian
Yes I know that and what is your point?

aloha,
beans
roast beans to kona to email
farmers of Pure Kona

Sky wrote:
>
> Miche wrote:
> >
> > In article >,
> > Sky > wrote:
> >
> >
> > > Isn't "cane" syrup a form of molasses?
> >
> > Nope. Molasses is a form of cane syrup.
> >
> > > I believe molasses comes in a
> > > variety of "strengths" I think, from golden to very dark brown. Even
> > > though I have 'all of the above' in my pantry, I so rarely use any. One
> > > of these days . . . <G>.
> >
> > "Cane syrup" is any syrup made from boiled sugar-cane juice. Molasses
> > is the dark, almost-bitter end of the scale, just below treacle. Golden
> > syrup is lighter and sweeter but still with plenty of flavour.
> >
> > Miche
>
> <VBG> Figures I'd get backwards yet again! Cane syrup = molasses =
> cane syrup = molasses = cane syrup. I'm getting dizzy - oh wait - I
> already am
>
> Is this another boot|trunk & bonnet|hood kind of thing? My grandfather
> always wanted "cane syrup" with his waffles, but I learned (the hard
> way) that he meant molasses and not maple syrup!
>
> Sky, who's always intrigued by etymology <g>

Maple syrup is produced from sap from the sugar maple tree and has
nothing at all to do with molasses, cane syrup, treacle, golden syrup or
and other sugar cane derived syrup.

wrote:

> On 29 Aug 2007 17:43:47 GMT, "Default User" >
> wrote:
>
> > wrote:
>
> > But cane syrup is not a form of molasses.
> >
> >
> >
> >
> > Brian
> Yes I know that and what is your point?

You seemed to be disputing what I said.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Pete C. > wrote:

>Maple syrup is produced from sap from the sugar maple tree and has
>nothing at all to do with molasses, cane syrup, treacle, golden syrup or
>and other sugar cane derived syrup.

True, and I also differentiate between molasses (which is made
from cane or sorghum but is loaded with iron and minerals,
giving it color) and just plain sugar syrup, which is clear or at
most golden (with the color coming from carmelization, not
minerals).

Steve

Steve Pope wrote:

> Pete C. > wrote:
>
> > Maple syrup is produced from sap from the sugar maple tree and has
> > nothing at all to do with molasses, cane syrup, treacle, golden
> > syrup or and other sugar cane derived syrup.
>
> True, and I also differentiate between molasses (which is made
> from cane or sorghum but is loaded with iron and minerals,
> giving it color) and just plain sugar syrup, which is clear or at
> most golden (with the color coming from carmelization, not
> minerals).

One would hope so. However, simple syrup is not the same thing a cane
syrup.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Pete C. wrote:
>
> Maple syrup is produced from sap from the sugar maple tree and has
> nothing at all to do with molasses, cane syrup, treacle, golden syrup or
> and other sugar cane derived syrup.

Yep, definitely so For some reason, I've always equated molasses to
cane syrup although this isn't the case. Just one of those
holdover-from-childhood things, I suppose.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky wrote:

> Pete C. wrote:
> >
> > Maple syrup is produced from sap from the sugar maple tree and has
> > nothing at all to do with molasses, cane syrup, treacle, golden
> > syrup or and other sugar cane derived syrup.
>
> Yep, definitely so For some reason, I've always equated molasses
> to cane syrup although this isn't the case. Just one of those
> holdover-from-childhood things, I suppose.

Cane syrup definitely has a bit of a molasses flavor to it. I've found
that pecan pie made with all cane syrup is a little heavy that way, but
mixed with corn syrup it's good.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
AtM says...
> Arri London wrote:
> >
> > Miche wrote:
> > >
> > > In article >,
> > > "jmcquown" > wrote:
> > >
> > > > Is it something called golden syrup?
> > >
> > > Yep.
> > >
> > > Miche
> > >
> >
> > But they don't taste exactly the same; Karo is corn syrup and golden
> > syrup is cane syrup. They do seem to work the same in most recipes.
>
> Isn't "cane" syrup a form of molasses? I believe molasses comes in a
> variety of "strengths" I think, from golden to very dark brown. Even
> though I have 'all of the above' in my pantry, I so rarely use any. One
> of these days . . . <G>.
>
> Sky
>
>

I had to run in the kitchen and check by Karo is light corn syrup, high
fructose corn syrup, salt and vanilla flavor.

On 29 Aug 2007 20:42:18 GMT, "Default User" >
wrote:

wrote:
>
>> On 29 Aug 2007 17:43:47 GMT, "Default User" >
>> wrote:
>>
>> > wrote:
>>
>> > But cane syrup is not a form of molasses.
>> >
>> >
>> >
>> >
>> > Brian
>> Yes I know that and what is your point?
>
>You seemed to be disputing what I said.
>
>
>
>
>Brian
Really Let me read the posts again. I thought we were in agreement so
that's why I didn't understand. I know that when you boil sugar juice
and add the (crystal) "seed", the sugar becomes crystallized and once
sent through the centrifugal machine,it gets separated. OR... Boil
juice, add "seed", run through centrifuge, and separate into the 2
parts - sugar and molasses. Right? As a kid, I loved that noisy &
powerful centrifugal machine. As the molasses is drawn away, the
sugar appears and gets lighter and lighter- all while I watched.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

wrote:

> On 29 Aug 2007 20:42:18 GMT, "Default User" >
> wrote:
>
> > wrote:
> >
> >> On 29 Aug 2007 17:43:47 GMT, "Default User"
> > >> wrote:
> >>
> >> > wrote:
> >>
> >> > But cane syrup is not a form of molasses.
> >> >
> >> >
> >> >
> >> >
> >> > Brian
> >> Yes I know that and what is your point?
> >
> > You seemed to be disputing what I said.

> Really Let me read the posts again. I thought we were in agreement so
> that's why I didn't understand.

Well, it was this part:

"Cane syrup contains ,molasses. When the sugar is crystallized out of
the cane syrup, you are left with molasses.

Just as some posters above you, pointed out.(BTW I just love there are
a few of us who obviously know sugar cane and its processes."


I took that to mean that I was wrong and should have read those other
posts to get it right. Sounds like I was misinterpreting.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Sky wrote:
>
> Arri London wrote:
> >
> > Miche wrote:
> > >
> > > In article >,
> > > "jmcquown" > wrote:
> > >
> > > > Is it something called golden syrup?
> > >
> > > Yep.
> > >
> > > Miche
> > >
> >
> > But they don't taste exactly the same; Karo is corn syrup and golden
> > syrup is cane syrup. They do seem to work the same in most recipes.
>
> Isn't "cane" syrup a form of molasses? I believe molasses comes in a
> variety of "strengths" I think, from golden to very dark brown. Even
> though I have 'all of the above' in my pantry, I so rarely use any. One
> of these days . . . <G>.
>
> Sky


Golden syrup is much lighter in colour than molasses and not nearly as
strongly flavoured. Haven't seen 'light'molasses in the US. What brand
might that be?

MOMPEAGRAM wrote:
>
> "jmcquown" > wrote in message
> ...
> > Is it something called golden syrup?
> >
> > Jill
> >
> >
> Golden syrup is nothing like Karo. It has a taste all it's own.
>
> Karo is a corn syrup and can be light or dark.
>
> Don't know if there is anything in the UK that is equvilent.
> MoM


Don't know either. Never saw any but never looked for it.

Arri London wrote:
>
> Sky wrote:
> >
> > Arri London wrote:
> > >
> > > Miche wrote:
> > > >
> > > > In article >,
> > > > "jmcquown" > wrote:
> > > >
> > > > > Is it something called golden syrup?
> > > >
> > > > Yep.
> > > >
> > > > Miche
> > > >
> > >
> > > But they don't taste exactly the same; Karo is corn syrup and golden
> > > syrup is cane syrup. They do seem to work the same in most recipes.
> >
> > Isn't "cane" syrup a form of molasses? I believe molasses comes in a
> > variety of "strengths" I think, from golden to very dark brown. Even
> > though I have 'all of the above' in my pantry, I so rarely use any. One
> > of these days . . . <G>.
> >
> > Sky
>
> Golden syrup is much lighter in colour than molasses and not nearly as
> strongly flavoured. Haven't seen 'light'molasses in the US. What brand
> might that be?

Oh sorry, by "all of the above," I should have said I have the Karo &
cane syrups on hand. My bad. I don't know of any particular brand for
light molasses.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On 29 Aug 2007 23:17:18 GMT, "Default User" >
wrote:

wrote:
>
>> On 29 Aug 2007 20:42:18 GMT, "Default User" >
>> wrote:
>>
>> > wrote:
>
>I took that to mean that I was wrong and should have read those other
>posts to get it right. Sounds like I was misinterpreting.
>
>
>
>
>Brian

Ot, how do you know sugar cane processing so well? Just curious.

In Hawaii, there are very few of us as most of the sugar production
ended when land values in HI sky rocketed..like in the 80's. 3rd world
countries could do sugar with out the enormous ag. union influence and
produce sugar for a fraction of what it cost the US to do. There are
still 1.5 companies doing okay, in Hawaii, today.

Hope we are on the same page.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona

wrote:


> Ot, how do you know sugar cane processing so well? Just curious.

Oh, I pick up lots of stuff. In this particular case, Tyler Florence
mentioned Steen's Pure Cane Syrup on a FoodTV show, so I looked it up
online and read all about sugar and molasses and cane syrup.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Arri London wrote:
> Miche wrote:
>>
>> In article >,
>> "jmcquown" > wrote:
>>
>>> Is it something called golden syrup?
>>
>> Yep.
>>
>> Miche
>>
>
> But they don't taste exactly the same; Karo is corn syrup and golden
> syrup is cane syrup. They do seem to work the same in most recipes.

That's what I was after, do they work the same. A friend wants to make
pecan pie and my recipe calls for light Karo and I couldn't think of
anything but golden syrup to tell her as a substitute.

Jill

jmcquown wrote:
>
> Arri London wrote:
> > Miche wrote:
> >>
> >> In article >,
> >> "jmcquown" > wrote:
> >>
> >>> Is it something called golden syrup?
> >>
> >> Yep.
> >>
> >> Miche
> >>
> >
> > But they don't taste exactly the same; Karo is corn syrup and golden
> > syrup is cane syrup. They do seem to work the same in most recipes.
>
> That's what I was after, do they work the same. A friend wants to make
> pecan pie and my recipe calls for light Karo and I couldn't think of
> anything but golden syrup to tell her as a substitute.
>
> Jill

Seems to work OK. Just a different spread of sugars.