Golden syrup

Golden syrup is a by-product of sugar refining. A college baking text explains that after repeated boiling, when the syrups no longer yield crystals, the syrup is filtered and concentrated, and the result is golden syrup.

It is a thick, amber, honey-like liquid with a mild caramel flavor. It is an invert sugar syrup, which means it resists crystallizing, and that makes it valuable in candy, toffee and sticky puddings where a smooth texture is needed.

Bakers use it in flapjacks, gingerbread, treacle tart and sticky toffee puddings, and as a drizzle over pancakes. It keeps its moisture well, so baked goods made with it stay soft. A spoonful stirred into a batter also adds a gentle golden color.