Golden syrup, and other-sorts-of-flapjack
apm at alumni.uwaterloo.ca
Mon May 3 15:49:47 EDT 2004
In Canada, you can get Tate & Lyle Golden Syrup from the grocery
store. It would probably be available in large grocery stores in
the USA too. It is definitely different from molasses in flavour
(lighter, no bitter note), colour (golden-y), and consistency
(more runny). It will absolutely behave differently in recipes
from molasses, so I don't recommend subsitution unless you are
feeling experimental and you don't care if it turns out.
On Mon, May 03, 2004 at 02:41:01PM +0100, minnow at belfry.org.uk wrote:
> Widdy was misled!
> >Thanks! I can get those. In fact, I've got molasses on my shelf waiting
> >for something to be done with it!
> No, don't: it isn't molasses really. Or at least, do, because they may be
> delicious, but don't think that they're like the flapjacks in the recipes
> Charlie and I have posted, because they won't be.
> In another list, I think it was established (after I cruelly introduced the
> notion of the Golden Syrup Doorstep last year) that the American equivalent
> of Golden Syrup is Golden Syrup imported from England.
> To quote a couple of replies to someone's suggestion that
> >a light-colored molasses (Golden Syrup)
> "Oh, but it's not!! I know it's made from sugar (cane or beets?), and
> I do love molasses in any color, but Golden Syrup, which is required
> for many English recipes, is, well, like a spoonful of smooth, clear
> butterscotch, only purer somehow. My children and I don't indulge
> often, but it's always there on the shelf and I'll take a spoon over
> a doorstep any day:o)"
> "Imported English Golden Syrup can be obtained in gourmet food stores in
> Chapel Hill, NC. If you nag your local food-merchant, I'm sure
> that he can find a way to stock it!"
> In the end one of the English list-members sent a tin of the stuff over to
> America to the lady who had originally asked about it, and she wasn't sure
> whether to be grateful or not, because she said it was both unobtainable
> where she lived and utterly addictive.
> I would not have dared to try to send it through the postal system. If it
> got out of its tin, one could lose an entire sorting-office to stickiness.
> Charlie, it may have been *very* *unkind* to mention this particular
> comestible on a list some of whose members are not living where it is easy
> to obtain. :-( Just as American recipes that include cooking chocolate
> used to be very unfair on the British, because the cooking-chocolate those
> recipes meant could only be bought in Harrods Food Hall, and cost a small
> fortune. I once had to travel from Totnes, Devon to London and back just
> to get that chocolate for a cookie-deprived American who needed it for the
> recipe her mother taught her for chocolate cookies.
> Come to think of it, this may explain why a "flapjack" in places other than
> Britain is not the same thing: if one can't get hold of one of the
> ingredients, it would be difficult to make a British flapjack.
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I'm too young to buy a lifetime supply of Ovaltine.
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