Golden Syrup (UK) substitutes

Simmer 1 cup sugar with 1/4 cup water and 1 tsp lemon juice on a low heat for about 45 min, without stirring, until pale gold

Keeps the sweetener, liquid, texture and flavour roles.

The lemon juice inverts the sugar, which is exactly how golden syrup is made. Do not stir once it boils or it will crystallise on you.

1:1, plus 1 tsp brown sugar per 1/4 cup for colour and flavour

Keeps the sweetener, liquid and texture roles; loses flavour.

Also an invert syrup, so it resists crystallising and keeps flapjacks chewy exactly like golden syrup. It is nearly flavourless, hence the added brown sugar.

1:1, plus a little brown sugar for colour

Keeps the sweetener, liquid and texture roles; loses flavour.

Behaves the same in confectionery and prevents crystallisation just as well, but it is thicker and almost tasteless, so the bake loses golden syrup's caramel note.

1:1

Keeps the sweetener, liquid, texture and flavour roles.

Also an invert sugar with a similar consistency, so it keeps bakes soft, but the floral flavour is unmistakable and it browns considerably faster.

Per 1 cup: 3/4 cup light corn syrup or sugar syrup + 1/4 cup black treacle

Keeps the sweetener, liquid, texture and flavour roles.

Puts back the caramel colour and depth that plain syrup lacks, but treacle is bitter, so keep the proportion low or the bake tastes harsh.

1:1, and cut the recipe's other liquid by about 1 tbsp per cup

Keeps the sweetener, liquid and flavour roles; loses texture.

Much thinner and distinctly maple. It will not bind a flapjack as firmly, so expect a looser, crumblier set.

1:1

Keeps the sweetener, liquid and texture roles; loses flavour.

Thick with a similar body, but noticeably less sweet and quite mild, so a treacle tart or flapjack tastes plainer than it should.