What is golden syrup?

What is golden syrup, what does it consist of, how to replace it?

Golden syrup, also known as molasses. It is a byproduct left over from the sugar refining process. It has a golden color and a soft, aromatic, sweet taste. Golden Syrup is used in baking and in pancake syrup, for example.

When using Golden Syrup (which is an inverted syrup) in food, the oven temperature must be reduced to 150 * to avoid excessive browning of the food.
Even at low temperatures, you can replace with inverted syrup no more than 25% of the sugar in the recipe. Better to use less, especially for white cakes.

The peculiarity of using inverted - golden syrup is that thanks to the syrup, baked products stay soft and moist longer, keeps the glaze, fondant smooth and shiny and protects them from cracking and drying out.

"Golden syrup" at home when baking bakery products can be replaced with the same amount of molasses, thick sugar syrup, liquid honey.


Golden syrup (Trinitron)

I read about the "golden syrup".
And in connection with the purchase of another "syrup" - called "Maltose syrup" - I had questions a little off topic, but close by. So,
1. Dark molasses (the color of buckwheat honey) - will this affect the color of white bread?
2. What is the rate of use of such molasses - the same as indicated in the recipe for sugar or honey, or another?
3. If sugar (dry product) is specified in the recipe, how will replacing sugar with thick "syrup" of molasses affect the amount of water?
Thank you in advance!

Maybe just a little and will affect the color. It all depends on the amount of flour and other additives, such as egg yolk, mustard oil, which are also dyes. For example, from mustard oil, the crumb turns out to be yellow.

Molasses is a sweet addition, it can be replaced with sugar and vice versa. What is the rate of sugar, so much molasses should be put. Molasses is a thick product, like liquid honey. When replacing sugar with honey or molasses, there is no need to increase or decrease the water. In any case, when kneading the dough, adjust the bun.
It is possible that from one Art. l. molasses bread will not change color.

I poured molasses into the rye bread, which I now have in the oven, without worrying about the color (the darker, the tastier).
I want to put white at night. In the morning I will find out the result.
Thanks again for the quick response!

If you want to give a beautiful color to rye bread, make it with dark beer, or add instant or liquid chicory - 1-2 tbsp is enough. l. Chicory beers will also give the bread the slight bitterness inherent in rye bread. Chicory is a natural product.

[A very important point: after boiling, the syrup should not be mixed.]

I searched for a long time, but still found the recipe for "Golden Syrup".
Ingredients: 400 gr white sugar
200 ml of water
50 ml lemon juice
Preparation: Pour water into a heavy-bottomed stainless steel pan, add sugar and mix everything by tilting the pan from side to side. Put on medium heat. When it boils, pour in the lemon juice, stir and bring to a boil. A very important point: after boiling, the syrup should not be mixed. Just cook for 45 minutes. on fire. The syrup will thicken and take on a golden hue. During cooking, the water will boil away, so periodically the walls of the pan need to be moistened with water. The finished syrup should be a little thinner than honey, and the droplet should stretch between the fingers into a thin thread. Always store in a tightly sealed container.