How can I choose the best gold syrup?

Gold syrup is amber colored sweeteners made by evaporation of sugar cane juice until it is thick. The best gold syrup is made of constantly refining sugar molecules that consist of a mixture of sucrose, glucose and fructose until the correct color and texture are achieved. Gold syrup was created in Britain, but a light limit with a distinctive color, smell and taste is now available in many countries around the world.

There are many different brands of gold syrup, but maybe the best known is Lyle's Golden Syrup ™. Golden syrup was created more than 100 years ago when Abram Lyle, who operated the sugar refinery in England, noticed that syrup was made during the refining of sugar cane. He further improved the syrup and began to sell it to local customers and employees as sweet spread for bread and also as an ingredient of cooking. During the year, the "Lyle Golden Syrup" was a hit and began to sell all over London.

Syrup is partially reversed Sugar syrup. Inverted sugar is made of basic sugara syrup or a solution of water of sucrose to which it is added and then heated by acid. The sucrose molecule is divided into half to form glucose and fructose, which is then mixed back into the sucrose syrup to form a gold syrup. This process occurs naturally with honey, molasses and corn syrup and is ideal for making sweets and baked goods because it does not crystallize and maintains moisture.

Sweet than normal table sugar can be replaced or for honey, corn syrup or maple syrup, but the taste will not be exactly the same, because the gold syrup has a fine taste with a distinctive aroma. Home syrup can be made with caramelization sugar and with water either with vinegar, lemon, citric acid or climbing cream. As soon as it is poured into sterilized glasses, the syrup thickens and will be prepared to eat after two or three days.

the ability to maintain moisture is the property itself that makes the gold sirUP popular ingredients in pastry because it extends their durability. The classic British foundation, gold syrup is the main component of British cookies such as gingerbread and flaps. Flapjacks are made of rolled oat oat, salted butter, gold syrup and brown sugar and adding gold syrup to food inhibits the possibility of microbial contamination because it has a very low water activity. It is also added to ice creams and sorbets because it does not crystallize, and therefore these products are softer and maintain even consistency.