I have a question about the recipe "Piparkakut - Traditional Finnish Gingerbread Biscuits" from Peggy Saas. Is golden syrup the same as light corn syrup?
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No, it's not the same at all. http://bakingbites.com.... I wonder if honey might be a better/milder substitute to use for the recipe you're looking at, though.
Oops! typo! I meant simple answer not simply answer!
Simply answer, No.
Corn syrup is made from corn; golden syrup is basically a by-product of the sugar making process/extraction from sugar cane. If you want to know more, there are lot of good bakers blogs that go into sugar substitution in detail.
Golden syrup is commonly used in England and therefore in recipes from former English colonies such as Australia and New Zealand (and the Caribbean and Creole apparently). Golden Syrup is an essential ingredient in Anzac Biscuits. It is much stronger in taste than honey, maple syrup and corn syrup, but not as strong as - and less refined than - molasses, so a combination of of any of these lighter syrups and a bit of molasses, would be the most proximate taste
Missy, i agree and disagree with previous posters. First of all, golden syrup (easiest one to find is Lyle's, from England) is thick like corn syrup and, though it is made from sugar cane and not corn, it is certainly interchangeable w/ corn syrup, but its flavor is tinged with molasses or brown sugar. I only use it for making caramels and toffee. Honey and maple syrup both DEFinitely have a stronger taste than it . i do agree with lifeandlarder's substitution suggestion.
Lisanne is a trusted home cook.
Golden Syrup has a delicious caramelly taste. I don't know that it is less refined than molasses. It does not have the bitter flavor found in blackstrap molasses.
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