Golden syrup substitute

Olliebeak

I'm never too sure about the difference between syrup and honey - I don't mean that I don't know the difference just not sure if they react in the same way in the cooking process.

When substituting golden syrup for honey, and vice versa, do you use the same amount? Do they have the same 'melting point'?

Silaqui

Well I used it and it was fine, really nice in fact! There didn't seem to be any difference between how quickly the honey softens and melts, and how quickly syrup usually does.

The recipe I was making, in case anyone was interested, was for like an apple flapjack cake. Basically flapjack mix with half pressed into a tine, layered apples and cinnamon, then the rest of the flapjack mix pressed over the top and baked at 150deg for half hour. Turned out lovely!

Thanks for all replies!
x

mrbadexample

:hello:

I was going to make a chocolate yoghurt cake this evening, for a birthday that was actually yesterday. However, I've got home and found I've no golden syrup. I could have sworn I had some, but I haven't.

Recipe calls for 4 level tablespoons. Can someone suggest a suitable substitute please, and if possible advise on the likely effects (ie taste / texture) when using said substitute?

Ta very much!
MBE

Tish_P

Honey? Treacle?
If it's in a cake the biggest difference will probably be in how it keeps, as golden syrup keeps cakes moist longer than sugar. If you're eating it today it shouldn't make much difference.

pelirocco

Ive never used golden syrup in a yoghurt cake ,I use 2.5 yoghurt pots of castor sugar .........

But then ive never made a chocolate one before .

mrbadexample

No honey. No treacle.

Recipe is here, if it helps?

mrbadexample

pelirocco wrote: »

Ive never used golden syrup in a yoghurt cake ,I use 2.5 yoghurt pots of castor sugar .........

But then ive never made a chocolate one before .

Well it's already got 6oz caster sugar in it - do you think I could just add extra? And how much sugar = 4 tablespoons of syrup? :huh:

Artytarty

Have you any brown sugar? Id substitute the white caster for brown I think.

pelirocco

mrbadexample wrote: »

No honey. No treacle.

Recipe is here, if it helps?

Thats a very complicated yoghurt cake !http://www.skibreezy.com/c_pub/en/yogurt_cake.php

although this isnt chocolate , you could replace some of the flour with cocoa ?

just checked the link , it uses less sugar then i thought , and I would use any yoghurt you have if you dont have the natural yoghurt they suggest

mrbadexample

Artytarty wrote: »

Have you any brown sugar? Id substitute the white caster for brown I think.

I've got golden caster sugar, demerara cane sugar and dark muscovado cane sugar. :cool:

Would you substitute all the white sugar, or just the proportion that will replace the syrup?