Lyle’s Golden Syrup

Bakers, candy makers, and ice cream makers use corn syrup for textural reasons. Corn syrup is an invert sugar, and, as such, it helps prevent sugar crystals from forming, keeping confections smooth and glossy. The problem is that corn syrup, just like white sugar, is boring. It’s a supersweet sugar processed from corn. But it doesn’t have much flavor.

When we need a liquid sugar, we usually opt for Lyle’s Golden Syrup. It’s more expensive than corn syrup, but worth it! It’s made from sugarcane, and has strong notes of toffee and caramel. It adds a rich, almost nutty complexity to many of our brittles, and it’s the secret weapon in our intoxicating hot fudge.