Mar 3, 2016 · This is not golden syrup - this is corn syrup derived product containing: Corn Syrup, High Fructose Corn Syrup, Refiners Syrup, Water, Potassium Sorbate and Citric Acid. If you look at the ingredients of Lyle's Golden Syrup to compare, it contains simply Cane Sugar Syrup.

Sep 11, 2018 · Golden syrup is a commonly used hack by British brewers as a substitute for invert sugar - it's found in any supermarket here - but seems to be not well known among brewers outside the UK. Here's a nice video from Ragus about how it's made commercially (the first minute is just a puff piece about its use in food) :

Apr 17, 2016 · Um. Lyle's Golden Syrup is nothing more than a blend of liquid invert sugar - glucose and fructose - and the sucrose syrup from which the invert sugar is obtained. It is thus practically 100% fermentable, leaving no possibility for flavor impartation.

Jun 3, 2015 · Golden Syrup improves with age according to Heston Blumenthal's "In Search of Perfection". Here he analyses a 70 year old glass jar of Tate and Lyle Gold in the lab finding that the "older treacle contained the same flavour compounds …

Feb 5, 2011 · BrewSmith 2 says the difference is, for my recipe, 1 IBU between having the syrup in the boil and not having it at all. It doesn't seem to tell very well in terms of length of time. But that's fine for two reasons: 1) 1 IBU won't make a difference, 2) a …

Dec 6, 2008 · Lyle's Golden Syrup hasn't changed in 127 years and is still made the same way it was all those years ago. The secret to Lyle's is the perfect blend of sugar molecules, which are continually refined throughout the process.

Oct 30, 2009 · Golden syrup is roughly 50/50 invert sugar syrup and sucrose (table sugar). You need at least 1/1000th amount of acid per amount of plain table sugar by weight, add water and boil for 20 minutes. Easy.

Jan 31, 2009 · Golden syrup is used by some British homebrewers as a widely-available hack to replicate any of the various brewing sugars available to commercial brewers, typically invert #2. Historically there were times when invert sugar was cheaper than using malt, but it became part of the taste profile, certainly in northern England and Scotland.

Jan 5, 2008 · But golden syrup has a strong toffee flavor and an amber color. It is also ~15% water and, I believe, contains NaCl due to inverting the portion of sucrose with HCl, then neutralizing it with NaOH. Surely, the toffee flavor comes from impurities. I would expect sugars with no potential for flavor contribution would have no taste to speak of either.

I have some golden syrup in a plastic bottle, all looks normal. It has a best before date Feb 2010. Is it still ok to feed to kids on pancake day February 2015??