October 4, 2012 - 6:38am
How to substitude sugar with golden syrup
Hi all,I have some stock of golden syrup, containing 77.4 g sugar per 100g of syrup. I want to comsume it. Please advise;1)sponge cakeIf the recipe calls for 100 g granulated sugar how many gram of syrup shall I use for its substitution?2)BreadIf the recipe calls for 100 g granulated sugar how many gram of syrup shall I use for its substitution?TIAB.R.satimis
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I wouldn't be caught with the stuff in my cupboard... too much fructose and sugar (pure poison in my book, and worse than using just sugar -- which is half fructose) But...
Use like honey. Add flavorings to make pancake syrup. Use instead of sugar in tea and coffee. Make caramel corn. It is sweeter tasting than sugar gram for gram. Have you wiki'd it yet?
I ran upon this thread searching for some substitutions and I felt the need to leave a comment. I think you are thinking of corn syrup which is not the same as golden syrup. Golden syrup is made from cane sugar. It is the same on the glycemic index and the exact same amount of fructose as sugar (50%).
You can read more about it here. https://www.livestrong.com/article/546246-nutrition-of-sugar-vs-golden-syrup/
Hi,
Thanks for your advice.I have about 2 litre stock of syrup (maple + golden) purchased previously for baking Banana Tea Bread. It is a nice and tasty bread/cake but too sweet and oily (syrup and butter). I already stopped baking this bread worrying getting weight and increase of waist measurement. My BMI (Body mass index) indicates I'm over-weight. Although it is slight over-weight I must keep watching my daily foods. Exercise doesn't help much disregarding visiting gym 3 days/week doing weight training.
I expect to consume the stock of syrup before expiry. I can add maple syrup to plain yoghurt for topping sponge cake. It only consumes a small amount of syrup. Whipping cream plus syrup is better for topping but large consumption of the former won't be good to health.
That is the present situation.Syrup
http://en.wikipedia.org/wiki/Syruponly an intruction on syrup.
also when looking for recipes...
http://en.wikipedia.org/wiki/Golden_syrup
http://ecosia.org/search.php?q=Golden+syrup+recipes
not to worry about expiry date, it lasts forever...
Here's the substitution guide I use - it works fairly well, generally speaking, but I find I have to play around with some recipes more than others.
White Sugar - 1 cup
Equivalents
Brown Sugar - 1 cup, firmly packed
Turbinado - 1 cup
Honey - ¾ cup + 1 tbsp, reduce liquid 2 tbsp, pinch baking soda
Golden Syrup - ¾ cup, reduce liquid ¼ cup
Maple Syrup - ¾ cup, reduce liquid 3 tbsp
Corn Syrup - 1 ½ cup, reduce liquid ¼ cup
Molasses - 1⅓ cup, reduce liquid 5 tbsp, ½ tsp baking soda, replace no more than half the sugar
Refined Fructose - ⅔ cup, will be moister
Brown Rice Malt Syrup - 1 cup, reduce liquid ¼ cup
Fruit Juice Concentrates - ¾ cup, reduce liquid 3 tbsp
Granular Sucralose - 1 cup, bakes faster