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?
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.)