Ingredients: Cane Sugar, Water
Serving size: 7g (1 level teaspoon)
| Per serving | Per 100g | |
| Energy | 90 kJ (21 Cal) | 1280 kJ (303 Cal) |
| Protein, total | 0g | 0.3g |
| Fat, total | 0g | 0g |
|
0g | 0g |
| Carbohydrate | 5g | 75g |
|
5g | 75g |
|
5g | 75g |
| Sodium | 8mg | 110mg |
Golden Syrup
Golden Syrup is the perfect baking ingredient for adding moisture, colour and lovely fudgey caramel flavours. Gingernuts, Brandy Snaps, Caramel and Hokey Pokey are just a few examples of how golden syrup can be used to produce a deliciously rich, distinctive caramel flavour. It's great for keeping baking moist and is most well known in New Zealand for its use in the Anzac biscuit. The addition of Golden Syrup meant that a long lasting and satisfying biscuit could be sent to the boys in the trenches. Lastly, golden syrup is specific to the refinery at which it is produced. Its flavour and colour will depend on the sugar, and the process used which varies widely. Chelsea Golden Syrup for instance, is generally darker and richer than that which is produced in the UK.
Ingredients Cane Sugar, Water
Serving size 7g (1 level teaspoon)
| Per serving | Per 100g | |
| Energy | 90 kJ (21 Cal) | 1280 kJ (303 Cal) |
| Protein | 0g | 0.3g |
| Fat, total | 0g | 0g |
|
0g | 0g |
| Carbohydrate, total | 5g | 75g |
|
5g | 75g |
|
5g | 75g |
| Sodium | 8mg | 110mg |
Recipes Using This Product
- 50g Tararua Butter
- 1 Tbsp Chelsea Golden Syrup
- 1 egg
- ½ cup Chelsea Soft Brown Sugar
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- 2 tsp powdered ginger
- 1 tsp mixed spice
- 1 tsp Edmonds Baking Soda
- ¾ cup Meadow Fresh Original Milk
- 3 ½ cups Chelsea White Sugar
- 200g sweetened condensed milk
- 125g Tararua Butter
- ½ cup Meadow Fresh Original Milk
- 3 Tbsp Chelsea Golden Syrup (tin)
- ½ tsp salt
- 2 tsp vanilla essence
- 180g butter
- ½ cup Chelsea White Sugar
- ½ teaspoon vanilla essence
- 2 cups flour
- 1 teaspoon baking powder
- 200g sweetened condensed milk
- 60g butter
- 1 tablespoon Chelsea Golden Syrup
- 200g dark chocolate, chopped
- 1 tablespoon Chelsea Golden Syrup
- 3 eggs, separated
- 1 tablespoon Chelsea Dark Cane Sugar
- 1 cup (250ml) thickened cream
- Drinking chocolate (for gravel)
- Gingerbread cut into Tombstones
- Tiny flowers for decoration
Microwave Sponge
- 2 large eggs
- 1 vanilla bean, cut and scraped
- 40g Chelsea Caster Sugar
- 2g cocoa powder
- 15g plain flour
Brandy Snap
- 50g unsalted butter
- 50g plain flour
- 55g Chelsea Golden Syrup
- 125g Chelsea Icing Sugar
Raspberry Cream
- 200ml tub dollop cream
- 1 punnet fresh raspberries
- 2 tablespoons Chelsea Icing Sugar
- Lavender flowers
- 2 Tablespoons Chelsea Golden Syrup
- 2 Teaspoons Chelsea Soft Brown Sugar
- 1 Tablespoon butter
- 2 Tablespoons Cream
- 4 Sultana Muffins (see recipe below)
- 140g Tin Apple Puree
- 2 Fresh or Dried Dates, finely chopped
