Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar. It is used in a variety of baking recipes and desserts. It has an appearance and consistency similar to honey, and is often used as a substitute where honey is unavailable.
Golden syrup's characteristic amber colour
Tate & Lyle syrup refinery at Plaistow Wharf, east London, England, featuring a large-scale representation of a golden syrup can on the nearest corner
A tin of Lyle's Golden Syrup, first sold in 1885. Recognised by Guinness World Records as having the world's oldest branding and packaging.
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar.
Dense inverted sugar syrup (Trimoline)
Two Cadbury Creme Eggs, one opened to show the fondant filling, which uses inverted sugar syrup as a key ingredient
