Is Golden Syrup Invert Sugar?

Golden syrup is composed of sucrose as well as invert sugar, which has been separated and melted into glucose and fructose. The added sucrose (sugar) will remain liquid if the percentage of inverted sugar is maintained at a greater level.

What are the applications of golden syrup?

Golden syrup serves the same purpose as other invert syrups, but with flavor and color enhancements that give finished goods a caramelized flavor and a recognizable amber hue. Additionally, it contains humectant qualities that prevent crystallization and lengthen the shelf life of a product. It can also endure greater baking temperatures.

Golden syrup is therefore predominantly utilized in the baking business, especially in the creation of pastries like flapjacks, biscuits, cakes, and tarts. It can serve as the primary component, like in a treacle tart, but it can also serve as a basis for additional ingredients.

Golden syrup, an invert sugar, is also used to make ice cream because it enhances flavor and lowers the freezing point, which prevents crystallization. Golden syrup is additionally added to ice cream as a garnish. Because of its distinctive caramel flavor, it is frequently used as a topping for fruit and oatmeal.

Tasting notes

Because golden syrup has a sweetness index that is around 20% higher than plain sucrose, it has a characteristic, naturally caramelized, mellow flavor and very sweet taste (white sugar). Everywhere in the world, people can easily recognize its distinctive flavor character.

Is molasses considered invert syrup?

An inverted sugar syrup, known as “golden syrup” or “light treacle” in the UK, is created by either refining sugar or by adding acid to a sugar water solution. Its hue is a lovely shade of amber, and its texture is something like honey.

Since Lyle’s Golden Syrup has been available in England since 1885, I suppose that explains why it is used so frequently in British baking as a glaze, sweetener, or even a topping. Though I’m sure most Americans have never heard of it, the ingredient never actually made it over from across the pond.

I also learnt how to prepare it at home for that reason. It is typically unavailable in American grocery stores, and buying it online can be quite pricey. Thank goodness the procedure is so simple!

The way light moves through the combination when it is changed from pure sucrose to a mixture of sucrose, fructose, and glucose is related to the description of the syrup as “inverted.” But I won’t go any further into science than that. Fun fact: I struggled mightily with Chemistry in college.

Are Lyles golden syrup and sugar inverted?

Golden syrup, often known as light treacle, is a thick inverted sugar syrup that is produced either by treating a sugar solution with acid or by refining sugar cane or sugar beet juice into sugar. It resembles honey in appearance and is used in baking and dessert preparations.

Can you compare golden syrup to sugar syrup?

If you aren’t interested in British baking, you might not have heard of golden syrup. But it’s a necessary element when preparing a number of classic British dishes. Furthermore, its adaptability goes much beyond that (ideas on ways to use it below).

Golden syrup, commonly referred to as light treacle, is an inverted sugar syrup made of sugar, water, and citric acid that is thick and amber in color. It has been a mainstay in British kitchens for more than a century and has a rich, caramelized, buttery flavor. Furthermore, it’s well-liked in Australia and New Zealand.

The recognizable Lyle’s Golden Syrup green and gold cans are certainly familiar to you. It made history in 2006 when it was included as having the world’s oldest branding and packaging in the Guinness World Book of Records. For nearly 140 years, the cans’ layout and look have not changed.

This syrup drips very slowly and is incredibly thick—significantly thicker than corn syrup. Lyle’s has recently started offering its product in squeeze bottles for ease of usage at the table.

Golden syrup is made of what kind of sugar?

This amber-colored syrup is a sweet topping for pancakes and waffles as well as in treacle sponges and tarts. Learn how to use golden syrup in cooking.

What is golden syrup?

Golden syrup was invented in London in the 1880s and is a translucent, golden-amber colored, sweet syrup that can only be produced professionally. It is essentially sucrose, or white sugar, in a different form. The sucrose has been converted into the two less complex sugars, fructose and glucose, as a result of this inversion. Due to the increased sweetness perception caused by the fructose content, around 25% less golden syrup can be used when sweetening food than granulated white sugar.

The flavor is mild and caramel-like, but it also has a final acidity that counteracts the sweetness, which helps to explain why golden syrup is so often used. Golden syrup has no dietary advantage and offers no discernible nutritional gain over white sugar, in contrast to many types of brown sugar that do.

How to cook golden syrup

Golden syrup is most famously used as the sauce at the bottom of a straightforward steamed pudding made with treacle sponge, which is frequently enhanced with lemon zest and ginger and white breadcrumbs to make treacle tart.

Golden syrup is used as a substitute for honey by vegans and vegetarians who feel that the commercial honey-gathering process harms or kills bees. It can be used everywhere honey is used, offering a smaller flavor range but saving quite a bit of money; examples would be on porridge, in flapjacks, gingerbread, and similar baked goods.

How to store golden syrup

in a sealed jar for years at room temperature. Golden syrup is made using a procedure that makes crystallization unlikely to ever occur.

Choose the best golden syrup

Although competing brands are unlikely to be readily available, some supermarkets produce their own versions. A few producers sporadically sell flavor-enhanced products, notably maple syrup, but these are uncommon.

What is an alternative to inverted sugar?

It’s critical to realize that trimoline is utilized in cooking in more ways than only as a sweetener. It is far more effective at absorbing moisture than conventional sugar since it contains both fructose and glucose. Additionally, it possesses a relative sweetness that is substantially higher than most common sugars. Here are some possible alternatives you can employ in place of such functionalities.

Liquid honey

Trimoline-like in consistency, liquid honey works well as a stand-in for any application that calls for invert sugar. Trimoline is essentially a synthetic version of honey, but without the special ingredients that make honey special. The flavor is the main difference; honey contains fruity, spicy, and herbal overtones that change depending on the variety, but trimoline is flavorless. Some recipes call for components that overpower the flavor of the honey, but if you’re using delicate flavors, honey might not be the best choice.

Glucose syrup

In the production of syrups and confections, glucose syrup will greatly reduce the crystallization of sugar. It works well to make ice cream, ganache, fudge, and taffy. You can use the same proportions as you would for the original ingredient because it has a relative sweetness that is comparable to trimoline. Although this substitute is a helpful sweetener, be in mind that not all recipes will work well using glucose to approximate trimoline. To find out what works and what doesn’t, you’ll need to experiment.


Sugar beets or sugarcane that have been processed are used to make molasses. It is a great way to give dark bread, cookie dough, and pie filling a mouthwatering texture. Additionally, it will impart flavor and color to the food it is introduced to; while this may not always be an issue, in some recipes it will be disastrous.

Brown sugar

Brown sugar has a particular color because it contains molasses. It has invert sugar and is a sucrose-based product. It is hence the best choice for creating soft, chewy baked items. Since its distinctive color doesn’t go well with many flavors, it won’t work as well in ice cream; instead, we advise using honey or glucose syrup.

Corn syrup

Sweetener made from refined corn cobs is called corn syrup. It functions similarly to trimoline and excels at producing silky sorbet and ice cream. Additionally, it helps to make candies, jellies, and other desserts better. Even though maize syrup is far less potent than trimoline, it nevertheless provides moisture and sweetness while baking. Because of the syrup, baked goods like brioche and Madeleines become more moist and have a more soft crumb.


  • Over medium-high heat, combine all the ingredients in a big pot and cook, stirring occasionally, until boiling.
  • If the inside of the pot contains any sugar crystals, remove them using a pastry brush dipped in water.
  • Without stirring, lower the heat to medium-low and let the mixture boil until it reaches 236F. (114C). The pot should be taken from the heat and left to cool.
  • Refrigerate the inverted sugar for six to twelve months after transferring it to an airtight container.

Advice: Using the proper thermometer will help you receive accurate findings. To help you measure with certainty, look out our assessment of the best thermometers for creating candies.

How does using golden syrup in baking work?

Golden syrup is a well-liked sweetening component in confections, frostings, jams, jellies, and other foods. Golden syrup can be used to make ice cream, sorbet, nutritious bars, rice crispies, biscuits, and caramel snack mixtures. It is a typical component in cakes, cookies, fudge, and chocolates.

Is maple syrup a sugar that is inverted?

There is some invert sugar present in every maple syrup, but it is altered to have larger levels. It is frequently used in frostings, lollipops, sweets, and other maple-flavored confections.

What distinguishes honey from golden syrup?

People frequently assume that honey and golden syrup are roughly equivalent because of their similar appearances. Both can be used in place of the other, but golden syrup is made from sugar cane or sugar beets, whereas honey is a byproduct of bees and flowers. Golden syrup is a vegan product, while honey is not. While honey is made organically by bees, golden syrup is a produced, processed product. However, despite having a very different composition, both honey and golden syrup function effectively in the same recipes.

Does golden syrup cause a sugar spike?

The glycemic index (GI) values of sugar and golden syrup are quite similar, reflecting how similarly your body processes the two carbs. The pace at which foods high in carbohydrates elevate blood sugar levels after ingestion is measured by the glycemic index. On the glycemic index, sugar ranges from 60 to 68, whereas golden syrup scores 63. According to the Glycemic Index Foundation, foods with values over 70 are deemed high GI, whereas those under 55 are deemed low GI.


Golden syrup is a thick, rich syrup that is formed as a byproduct of the processing of cane or beet sugar, whereas maple syrup is a syrup made by concentrating the sap of maple trees.


The primary distinction between golden syrup and maple syrup is that golden syrup has more sugar than maple syrup. Consequently, maple syrup has a stronger and richer flavor than golden syrup, which is sweeter.