While I dread grocery shopping after a day at the office or at peak shopping hours, I love visiting new grocery stores. Whenever I travel I like to visit a local grocery store. I love seeing the different produce and products available. And this is true even when I "travel" across town.
At least a year ago -- possibly much, much longer -- I picked up a bottle of Lyle's Golden Syrup. I had seen golden syrup listed as an ingredient in English recipes, but I'd never tried it.
And then I forgot about the bottle. It sat in my pantry collecting dust until I ran across a recipe for something called Burnt Butter Caramel Slice.
It was the perfect excuse to use that bottle of golden syrup.
Golden syrup, sometimes called cane syrup or treacle syrup, is often used in British (Australian and New Zealander, too) recipes. 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.
In a pinch, you can substitute roughly three parts light corn syrup and one part molasses for golden syrup without significantly altering the flavor of the finished dish, but using corn syrup may affect the texture. Honey is also an acceptable substitute, however, the flavor of the finished dish will have distinctive notes of honey.
For the best results in this recipe, I suggest using the real thing (available at specialty stores and some well-stocked supermarkets), or making the home version (recipe follows).
Browned Butter Caramel Bars
For the crust:
1 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup brown sugar (do not pack)
1/2 cup butter, melted
Pinch salt
1/4 teaspoon vanilla extract
Filling:
1 (11-ounce) can sweetened condensed milk
1/3 cup golden syrup, store bought or homemade (see note)
1/2 cup butter
Heat oven to 350 degrees. Line a 7-by-11-inch baking dish with parchment paper.
In a medium bowl, stir together the flour, coconut, brown sugar, melted butter, salt and vanilla. Mix well. Press mixture into the bottom of the prepared pan. Bake 15 minutes or until lightly golden. Cool.
In a medium saucepan, combine the condensed milk, golden syrup (or chosen substitute) and butter. Cook, stirring almost constantly, over medium-low heat until mixture thickens, about 7 minutes.
Pour over crust. Bake 20 to 25 minutes more or until dark, golden brown in spots. Cool in pan for several hours or until firm. Cut into small squares.
Makes about 36 bite-size servings.
Note: In a pinch, you can substitute 4 tablespoons corn syrup PLUS 11/2 tablespoons molasses, however the texture
may be somewhat pasty.
Recipe adapted from cookrepublic.com
If you can't find golden syrup in your area, this home version isn't complicated to make.
It lacks some of the depth and toasted marshmallow notes that the real thing has, but the flavor is much closer than any of the other substitutes I've tried. The syrup has a slightly malty flavor. Don't skip the lemon; it adds brightness and necessary acidity.
This recipe makes much more (about 5 cups more) syrup than you'll need for the bars. The syrup can be used for sweetening tea, drizzling on pancakes or biscuits, or in any recipe calling for golden syrup or corn syrup.
Homemade Golden Syrup
5 2/3 cups granulated sugar, divided use
2 3/4 cups water, divided use
2 (1/4-inch thick) slices lemon
In a large, heavy-bottomed saucepan combine 3/4 cup of the sugar and 1/2 cup of the water. Over medium heat, swirl (do not stir) the water to dissolve the sugar. Cook, swirling the pan occasionally, until sugar turns a deep, golden brown. Depending on your stove and the pan you use, this could take up to 45 minutes.
Meanwhile, bring the remaining water to a boil.
When the sugar-water mixture turns golden brown, carefully add the boiling water -- watch out it may sputter and splatter -- then the sugar and the lemon slices. Swirl pan to mix. When mixture returns to a boil, reduce heat as low as possible while maintaining a gentle boil. Boil 45 minutes to 1 hour, or until thickened somewhat. Do not stir. Cool to room temperature. Mixture will continue to thicken as it cools. Transfer to clean jars or bottles. Refrigerate for up to six months.
Makes about 5 1/2 cups.
Recipe adapted from neckredrecipes.blogspot.com
Food on 05/27/2015