Golden syrup is a century-old sweetener in Britain. Here's why it's suddenly popular.
While most of what we eat or drink is sweetened naturally or during the manufacturing process, many people like to further sweeten their foods and beverage to taste. Be it Splenda in coffee, maple syrup on pancakes, or brown sugar over oatmeal, sweeteners take many forms.
They also vary by country: Germany likes Stevia, Mexico favors agave, Japan uses mizuame or "water candy," the Central African Republic opts to sweeten foods with honey, and the United States consumes more table sugar than any other country. One of the most enduring sweeteners across the United Kingdom - one that is now also increasing in popularity in other parts of the world - is golden syrup.
What is golden syrup?
Golden syrup is a thick, amber-colored syrup that is similar in color and appearance to maple syrup, but with a consistency closer to honey and a distinct taste of its own. Though sweet, golden syrup also has a "buttery, caramel-like flavor," says Kate Zeratsky, a registered dietitian nutritionist at Mayo Clinic in Rochester, MN.
Treacle comes in two varieties: black and light. Black treacle is the stronger tasting and bittersweet option, while the light version of treacle is the one called golden syrup and is by far the more popular of the two. In fact, light treacle was referenced by none other than boy wizard Harry Potter. "In the Harry Potter series, Harry's favorite dessert is 'treacle tart,' which is made using shortcrust pastry and a filling made from light treacle," explains Jen Messer, a nutrition consultant and registered dietitian at Jen Messer Nutrition.
This light treacle, or golden syrup, is a byproduct of sugar refining that's made from sucrose, which is regular table sugar. Sucrose consists of two simple sugars: glucose and fructose, and in order to make golden syrup, "the sucrose is partially inverted so the chemical bond between the glucose and fructose is broken down," explains Messer. Citric acid and heat helps in that process, and the end result is "a mixture of glucose and fructose molecules with some sucrose remaining in the solution," says Messer.
It's commercially manufactured under several brands, but Lyle's Golden Syrup is among the most popular, in part because it's been around for so long. It's even been recognized by Guinness World Records for having the world’s oldest branding since its packaging has remained almost completely unchanged since 1885.
What is the American name for golden syrup?
While golden syrup is very common across Europe, Messer says it's also gaining popularity in Australia, New Zealand and beyond. Where it isn't available, homemade golden syrup recipes abound - each usually consisting of sugar, water and citric acid.
In America, one of the most commonly perceived equivalents of golden syrup is corn syrup, but that's mostly because corn syrup is as readily available in American pantries as golden syrup is in British ones. "The main difference between corn syrup and golden syrup is in the manufacturing," explains Zeratsky; corn syrup is made from corn starch, while golden syrup is made from sugar.
In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.
Is golden syrup better for you than other syrups?
Similar to corn syrup, molasses, and other liquid sweeteners, golden syrup doesn't have much to offer by way of nutritional value. "Golden syrup is really just sugar in syrup form, so you ought to treat it like any other added sugar," says Jill Weisenberger, a Virginia-based registered dietician and author of "Prediabetes: A Complete Guide."
The U.S. Food and Drug Administration (FDA) says that, based on a 2,000-calorie diet, a healthy daily amount of added sugars should be limited to no more than 50 grams, or about 12 teaspoons. The American Heart Association recommends even less. "While golden syrup is often used in traditional recipes, it is still a sweetener, and excessive consumption of any added sugars can contribute to health issues such as weight gain and an increased risk of conditions like type 2 diabetes and heart disease," says Messer. "The key with any sweetener, including golden syrup, is to use it in moderation."
More:Too many added sugars in your diet can be dangerous. This should be your daily limit.