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Where can I but golden syrup in Pennsylvania

soocool

Ideal_Rock
Joined
Jan 10, 2009
Messages
2,827
DD wants to bake some Anzac cookies for her class (she is making a short movie on some Australian topic) and the recipe calls for golden syrup. I have no idea where to buy golden syrup or if I can substitute Karo syrup?

Any ideas? I live in SE PA - Bucks County.
 

hawaiianorangetree

Ideal_Rock
Joined
Jan 17, 2009
Messages
2,692
You can substitute it with karo syrup but you will end up with a different taste to a tradition Anzac biscuit, I believe karo has vanilla added?
You can also try a light corn syrup or treacle instead of golden syrup. As it's made from cane sugar I have also heard of people boiling down their own sugar in a pan to make a sugar syrup.

I do hope that you find it though! There is really nothing quite like Golden Syrup, :lickout: the brand you see most often in Lyles.

Good luck!
 

VapidLapid

Ideal_Rock
Joined
Feb 18, 2010
Messages
4,267
corn syrup is a poor alternative. Lyles is available in Whole Foods and many supermarkets in the importeds section. Lyles is an invert sugar (!) which doesnt mean it;s for girly men of the 1950s but that the dextrose and glucose are converted to levulose. Interestingly these sugars get their names from their effect on polarized light. a solution of dextrose will rotate a ray of polarized light to the right while laevulose rotates polarized light to the left!

Out of the strong came forth sweetness

you can invert your own sugar:
http://www.chefeddy.com/2009/11/invert-sugar/

and just because I find it interesting:
FRUCTOSE, LAEVULOSE, or Fruit-Sugar, a carbohydrate of the formula C6H1206. It is closely related to ordinary d- glucose, with which it occurs in many fruits, starches and also in honey. It is a hydrolytic product of inulin, from which it may be prepared; but it is more usual to obtain it from "invert sugar," the mixture obtained by hydrolysing cane sugar with sulphuric acid. Cane sugar then yields a syrupy mixture of glucose and fructose, which, having been freed from the acid and concentrated, is mixed with water, cooled in ice and calcium hydroxide added. The fructose is precipitated as a saccharate, which is filtered, suspended in water and decomposed by carbon dioxide. The liquid is filtered, the filtrate concentrated, and the syrup so obtained washed with cold alcohol. On cooling the fructose separates. It may be obtained as a syrup, as fine, silky needles, a white crystalline powder, or as a granular crystalline, somewhat hygroscopic mass. When anhydrous it melts at about 95° C. It is readily soluble in water and in dilute alcohol, but insoluble in absolute alcohol. It is sweeter than cane sugar and is more easily assimilated. It has been employed under the name diabetin as a sweetening agent for diabetics, since it does not increase the sugar-content of the urine; other medicinal applications are in phthisis (mixed with quassia or other bitter), and for children suffering from tuberculosis or scrofula in place of cane sugar or milk-sugar.

Chemically, fructose is an oxyketone or ketose, its structural formula being CH 2 OH (CH OH) 3 CO CH 2 OH; this result followed from its conversion by H. Kiliani into methylbutylacetic acid. The form described above is laevo-rotatory, but it is termed d-fructose, since it is related to d-glucose. Solutions exhibit mutarotation, fresh solutions having a specific rotation of - 104 o, which gradually diminishes to - 92°. It was synthesized by Emil Fischer, who found the synthetic sugar which he named a-acrose to be (d+/)-fructose, and by splitting this mixture he obtained both the d and 1 forms. Fructose resembles d-glucose in being fermentable by yeast (it is the one ketose which exhibits this property), and also in its power of reducing alkaline copper and silver solutions; this latter property is assigned to the readiness with which hydroxyl and ketone groups in close proximity suffer oxidation. For the structural (stereochemical) relations of fructose see Sugar.
 

VRBeauty

Super_Ideal_Rock
Premium
Joined
Apr 2, 2006
Messages
10,312
It should also be available in Dutch food stores if you have any of those near you. It might be called Lyon's rather than Lyle's, but it's the same thing. Look for a dark green can.
 

VapidLapid

Ideal_Rock
Joined
Feb 18, 2010
Messages
4,267
I think they are the same, just packaged differently, perhaps one to appeal more to bakers and the other to appeal to pancake syrup users. they have the same nutritional info per tablespoon even though the serving size is different.
 

soocool

Ideal_Rock
Joined
Jan 10, 2009
Messages
2,827
VapidLapid|1304011232|2907127 said:
I think they are the same, just packaged differently, perhaps one to appeal more to bakers and the other to appeal to pancake syrup users. they have the same nutritional info per tablespoon even though the serving size is different.
Thank! :wavey:
 
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