I know there are a lot of Canucks on this forum and some of you may be able to help me..
We have a product here called Black treacle, it is not the same as golden syrup or molasses and I have been told it is not available in Canada or America..
I have a few friends in Canada who say that they would like to get some but have no idea where to buy it..anyone able to help?
John.
I happen to know a fella who has a maple sugar farm so once I can get to him I'll ask about this and see if he know about it, first time I have heard tell of it. Learn something new everyday....awesome......
I have bought Blackstrap molasses on occasion; is that the same as treacle?
Well, its almost the same thing as blackstrap molasses... not as dark and made a bit differently and they taste different. Molasses is obtained from the drainings of raw sugar during the refining process and treacle is made from the syrup obtained from the sugar.
You can buy anything online. ... http://www.amazon.com/Tate-Lyle-Black-Treacle-454g/dp/B000BTEHRC
These guys actually have a patent on Golden Syrup... a unique syrup used for other products... and good on its own! Try both, get a taste of Britain.
Golden syrup is just granulated sugar cooked in a pan with water as a supersaturate, the temperature is important or it will turn to toffee..Black treacle is a different thing..we have two brands over here Tate and Lyle and Fowlers..both taste the same and neither of them is to my liking, they are usually used in cooking cakes..
John.
What you are describing is called "simple syrup" in the USA - very easy to find. Real golden syrup is a bit more complex than that and is made from sugar cane or beets. It is difficult to find in the USA, since we tend to use more corn syrup. I lived in Louisiana for several years and could find it in grocery stores since its used in cajun cooking. I have never seen it outside of LA and south Mississippi.
You are right... its very different from black treacle! Like the difference between 30wt motor oil and tar!
we use golden syrup in place of what you call jelly and we call jam, as a spread on buttered bread or toast, sometimes it is used to sweeten porrige or what I think you call oatmeal, we also make a thing called a treacle tart, but it's not made with treacle.. it's a shallow pastry case with a mixture of crushed cornflakes or sometimes toasted brioch crumbs which are soaked in golden syrup and cooked enough to make the syrup firm enough to stick your teeth together..I imagine it would work with simple syrup.
John.