What can I use instead of golden syrup?

Corn syrup matches the viscosity and the crystal-blocking behaviour, and the spoonful of molasses supplies the colour and caramel note it lacks.

MethodStir the molasses through thoroughly before measuring into the recipe, or the colour will streak.

Trade-offSlightly less sweet than golden syrup and without its faint tang, but close enough that flapjacks and treacle tarts come out right.

Both are invert-heavy syrups of similar thickness and water content, so the texture of the finished bake barely shifts.

MethodDrop the oven by 25°F (15°C); honey browns faster than golden syrup at the same temperature.

Trade-offFloral rather than caramel, and sweeter. Not vegan.

Comparable sugar concentration and a similar role as the liquid sweetener in a batter or oat mixture.

Trade-offMuch thinner, so flapjacks and granola bind less firmly and may crumble. The maple flavour is also unmistakable.

Heating sucrose with acid splits it into glucose and fructose, which is exactly what makes golden syrup thick, stable and faintly caramel.

MethodDissolve over low heat without stirring once it is clear, then simmer very gently for 35-45 minutes until it turns light amber and coats a spoon. Cool completely before measuring — it thickens considerably as it cools.

Trade-offLighter in flavour than the commercial syrup, which is made from a partly caramelised refinery stream. Getting the final thickness right takes attention.