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2. Golden syrup - Wikipedia

   en.wikipedia.org/wiki/Golden_syrup

   Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar. It is used in a variety of baking recipes and desserts.

3. Treacle - Wikipedia

   en.wikipedia.org/wiki/Treacle

   Treacle (/ ˈ t r iː k əl /) [1] is any uncrystallised syrup made during the refining of sugar. [2] [3] The most common forms of treacle are golden syrup, a pale variety, and black treacle, a darker variety similar to molasses. Black treacle has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. [4]

4. List of syrups - Wikipedia

   en.wikipedia.org/wiki/List_of_syrups

   Treacle – any uncrystallised syrup made during the refining of sugar. [11] [12] The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. [13]

5. Golden Eagle Syrup - Wikipedia

   en.wikipedia.org/wiki/Golden_Eagle_Syrup

   Golden Eagle Syrup was founded in 1928 by Victor and Lucy Patterson of Fayette, Alabama. Victor decided to create a mild table syrup after most available syrups irritated his stomach. Due to the lack of maple syrup, Patterson created Golden Eagle syrup from a combination of cane sugar, corn syrup, molasses, and honey. [1]

6. What is corn syrup? When should you use it and why does it ...

   www.aol.com/news/corn-syrup-why-does-bad...

   Keep in mind that golden syrup is thicker and sweeter than corn syrup. For minimal amounts, you may be able to get away with honey. Otherwise, it’s not an ideal substitute, as honey is about 25 ...

7. Inverted sugar syrup - Wikipedia

   en.wikipedia.org/wiki/Inverted_sugar_syrup

   Golden syrup is a syrup of about 55% invert syrup and 45% table sugar (sucrose). Fondant filling for chocolates is unique in that the conversion enzyme is added, but not activated by acidification (microenvironment pH adjustment) or cofactor addition depending on the enzymes, before the filling is enrobed with chocolate. The very viscous (and ...