Buzz
A young girl beams with joy at the thought of Tate & Lyle's Golden Syrup on her slice of bread, 1957. The iconic tin design has remained unchanged for more than a century. Jamie Hodgson/Getty ImagesIn "Alice's Adventures in Wonderland," you might recall the Queen of Hearts baking tarts. But what type of tarts were they? If you trust the Dormouse, they were treacle tarts. Even Harry Potter’s favorite dessert was treacle tart. But what exactly is treacle?
"Treacle is the syrup left behind after sugar has been refined. The 'refiner's return syrup' is heated to extract sucrose following a lengthy refining process," explains Barry Tonkinson, director of culinary research and development at the Institute of Culinary Education in New York, via email. "The remaining substance is then known as treacle."
Ragus Sugars Manufacturers in England explains the process as follows: Sugar comes from sugar cane, naturally. The juice extracted from the cane is boiled, which causes sugar crystals to form, leaving behind a thick sugar syrup known as refiner's syrup. After the third and final boil, the remaining syrup is called molasses. Once purified and filtered, the molasses is mixed with refiner's syrup to create black treacle.
Much like American molasses, treacle is a cherished ingredient in British kitchens, especially for baking cakes, biscuits, pies, puddings, porridge, and flapjacks. It also works well in marinades, some cocktails, and hot drinks! It's a staple in nearly every British kitchen.
"For most Britons, the iconic green tin of Abram Lyle & Sons Golden Syrup or the red tin of Lyle's Black Treacle is a household essential," notes Tonkinson.
Originally, the "gloopy" syrup was sold by the barrel exclusively to Lyle's employees, as it was thought to have little value. (Abram Lyle, a Scotsman, owned a refinery that processed sugar cane into sugar). Soon, however, the word got out, and Lyle's Golden Syrup was launched in 1883.
What Does Treacle Taste Like?
Thick and sticky, treacle has a consistency that falls between a liquid and a solid. There are two primary types of treacle: golden syrup and black treacle.
Black treacle is quite similar to molasses.
Rachel Husband/Getty ImagesGolden syrup: The sweeter of the two, golden syrup is known for its rich, buttery flavor and golden amber hue, often misleading people into thinking it’s like honey. In truth, it’s more similar to caramel or butterscotch. "It flows much more easily than honey and can be difficult to weigh and measure," says Tonkinson. This version corresponds to American light molasses. Treacle tart is traditionally made with this kind of syrup.
Dark treacle: Also referred to as black treacle or blackstrap molasses, this variety boasts a much stronger flavor. "It’s best used in combination with another sweetener in a batter to prevent an overpowering bitterness," notes Tonkinson. Dark treacle is responsible for the caramelly rich flavor in treats like toffee, fruit cakes, and other sweets.
"Black treacle is an essential ingredient in my Christmas cake recipe," says Josette Crane, from Keynsham, southwest England. "I only use it once a year, but it gives the cake a richness that no other ingredient can provide."
Treacle, naturally, is incredibly sweet. Two tablespoons (around 43 grams) of black treacle contain 41 calories, 11 grams of sugar, and 11 grams of carbs. However, it’s also packed with minerals like manganese, iron, copper, magnesium, and calcium.
Is It Possible to Make My Own Treacle?
While you could make your own treacle, much like grinding your own flour or churning your own butter, it's far simpler to just buy a bottle or tin. Lyle's is the world's largest treacle producer, shipping over a million tins of the sweet syrup every month.
For the adventurous chef, however, it’s still worth a try. Here’s a straightforward and fairly simple method to make homemade treacle, courtesy of Steve's Kitchen:
Ingredients
- 200 g (7 oz) Sugar
- 60 ml (1/4 cup) Water
- 500 g (1.1 lb) Additional Sugar
- 250 ml (1 cup) Boiling Water
- 1/4 of a Lemon
Method
- Place the 200 g (7 oz) of sugar into a saucepan, followed by 60 ml (1/4 cup) of water.
- Heat the mixture, letting the sugar dissolve. Let it cook without stirring until it becomes a deep black or dark brown color, and emits the smell of rich, burnt caramel.
- Turn off the heat and allow the mixture to cool until the bubbling stops.
- Stir in the remaining sugar (500 g/1.1 lb) along with the cup of boiling water. You may notice fizzing and bubbling, and the dark sugars may solidify.
- Squeeze the juice from a quarter of a lemon into the pan and drop the lemon piece into the mixture.
- Put the pan back on the heat. Stir gently, and continue heating until all the sugar dissolves, and the mixture becomes liquid again. Let it simmer gently for 35 to 40 minutes.
At this stage, Steve's Kitchen suggests testing if the treacle has reached the correct consistency. To do this, drop a small amount of the treacle onto a pan lid and allow it to cool. When it has cooled, it should be thick and sticky. If it's not thick enough, let it simmer a little longer. If it's too hard, simply add more water and stir.
If you're interested in making your own treacle tart, the BBC has a recipe for you to try.
Treacle was once used as a treatment for poison. The name originates from the ancient Greek word thēriakē, which meant "antidote to venom."
