Lyle Golden syrup

Lyle golden syrup is an inverted sugar containing sucrose (sugar), fructose (natural sugar found in fruits) and glucose (another natural sugar). Sucrose is a molecule that is comprised from fructose and glucose combined (i.e. contently bonded).

To make inverted sugar either hydrochloric acid (aka HCl, muriatic acid) is used and following the reaction it is neutralized using lye (sodium hydroxide, NaOH), thus resulting in a partial breakdown of the sucrose to glucose and fructose. The side reaction of neutralization of the HCl with NaOH is harmless – i.e.  water and salt (common table salt – NaCl). Alternatively an enzyme (invertase) can be used to break down most of the sugar into fructose and glucose – resulting in an identical product (but without the salt)

Hence, the golden syrup should be safe to eat and sounded to me like a good start.

I opted to test it using an oily candy: salted peanut hard candy.

It performed quite well. It wasn’t simple, as usual 🙂

My first candies were very sticky, but I got the hang of it.

Well??? (you ask…)

Nothing is perfect, you know… so here are some pro’s and Con’s:

Pro’s –

Works well, if you know how.

Gives a wonderful and rich aroma and flavor of caramel.

Con’s –

If your candy flavor does not combine well with caramel or is of a mild flavor (i.e. not strong) – the caramel flavor will overpower it and you will not be able to taste it. So this solution works well if you WANT a caramel flavor in your candy as well.

Bottom line – 

NICE candies – well loved and appreciated. Definitely worth making.

I say – thumbs up and I’ll be making more variations of that in the future (hint: apple caramel, banana caramel, etc)

Have a sweet day

Saar