If I use Lyle's golden syrup in a pie instead of light corn syrup, will it affect the taste much? I need the syrup to achieve a certain consistency. Molasses would be too strong a flavor for this. Thank you. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
It's a very acceptable substitute for both taste and texture. Are we making treacle tarts?
This is fun. Let's guess what you're making! Um, are you making a Pecan Pie?
I think the Lyle's will perform nearly the same as the corn syrup, but it will add a slightly buttery, toasty flavor to whatever you're making. IMHO, that's a good thing!
No, not treacle tarts, no, not a pecan pie. Something entirely different that I'm working on, based on a recipe clipped about (oh, can it really have been?) thirty years ago. I hope to post the recipe sometime next week, depending on the availability of a certain key ingredient at the farmers' market this weekend. Stay tuned . . . . . ;o)
Antonia, my only experience with Lyle's is when making a pecan pie, but honestly, I could drink that stuff right out of the bottle!
I substitute Lyle's Golden Syrup any time a recipe calls for honey or corn syrup, like when I made these Vanilla Nut Bars. The flavor is superb - very butter and caramel-like. Just like Bevi - I could drink the stuff right out of the bottle too.
Cynthia is a trusted source on Bread/Baking.
Yes, AntoniaJames, forge ahead and use the Lyle's. You'll love the flavor, and though you're being a bit mysterious about the end product, if it's a baked good, be sure to include the appropriate measure of baking soda.
Meatballs lend comfort on one family's journey from Mexico.
Albondigas from Oaxaca, Mexico
Where to Eat in Modica, Sicily
What's New in the Neighborhood
30-Minute Chickpea Curry
The Hits Keep Coming