As a culinary expert with a deep understanding of the intricacies of food ingredients, I'm often asked about the interchangeability of certain elements in recipes. One such query pertains to the use of Golden Syrup as a substitute for molasses.
Golden Syrup and molasses, while both sweeteners, have distinct characteristics that make them suitable for different applications. Molasses is a byproduct of sugar refining, and it carries a robust, almost bittersweet flavor profile with a thick, syrupy consistency. It is rich in iron and has a complex flavor that is often used in baking, particularly in gingerbread and other traditional recipes that call for its distinctive taste.
On the
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