I love Lyle's Golden Syrup. During the holidays, I like to use it as a substitute for corn syrup in my nut pies (with a little molasses). Living in Ohio, Lyle's is very expensive, and I have been reading about other golden sugar syrups: Steen's and Petit Canne. Have any of you tried all three? Can you describe the differences in taste? Lyle's has an almost addicting toffee-like taste that is superb in caramels and nut pie fillings. What are the other syrups like? Are they darker? More molasses-y?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)