Golden syrup, sometimes called cane syrup or treacle syrup, is often used in British (Australian and New Zealander, too) recipes, writes Food editor Kelly Brant.
It is essentially a byproduct, much like molasses, of turning sugar cane into granulated sugar. Golden syrup differs from molasses in that it has a more delicate flavor and color and lacks the bitter, brackish flavor associated with molasses.
For suggestions on how to use it, a recipe for Brown Butter Caramel Bites, and a recipe for making a homemade version of golden syrup, read Wednesday’s Arkansas Democrat-Gazette Food section.