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Having recently moved from UK to US, when making honeycomb, what should I use as a replacement for Golden Syrup?

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I assume honey comb here isn't the larvae-protecting sheets of wax made by bees? Excuse my new world ignorance. Is it this stuff? bbc.co.uk/food/recipes/honeycomb_80005 –  Preston Fitzgerald May 10 '14 at 2:52

2 Answers 2

up vote 6 down vote accepted

Honeycomb can be made with honey or molasses but the flavor will not be the same. There isn't a US equivalent - we have molasses, but it's darker. You can substitute corn syrup in recipes where it isn't the principal ingredient, but here that would not work.

That being said, my local grocery store has a British food section which carries golden syrup. You probably don't have to substitute, you just need to find it in your local grocer.

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I use Golden Syrup, here in the US, all the time; I find it in the regular baking section, but I have seen it, like the previous answer, in the international section. I'm sure it's the same in the UK, but here it now comes in easy-pour plastic bottles (just in case you were looking for it in different packaging), rather than only in tins like I used to buy (centuries ago) at the British NAAFI in Rheindahlen, Germany. I have actually substituted it for corn syrup (my nephew is allergic to corn) w/great results (you must stir constantly when making peanut brittle because it burns faster, but it still makes great brittle, & it makes a slightly softer truffle, but not enough that most would notice), so I'd be interested to hear what happened if you still cannot find Golden Syrup in your area and did use corn syrup...perhaps you'd have to add some cane sugar, to keep it from being too stiff (ahem)? I'm not a food chemist, obviously, but I do like to experiment with food & was happily surprised by my results. My other answer would be "Amazon. They have everything."

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As an addition to my note above, I also just googled "golden syrup" & found there is an American brand, "King Golden Syrup". You might find that in your local grocery, if they don't have Lyle's. I still would like to hear how your honeycomb comes out using corn syrup! If it's anything like brittle, where you heat the sugar & corn syrup very high & add baking soda at the end (baking soda foams the mix), it would work just fine. I could see calling that "honeycomb", especially if you didn't stretch it thin when poured, as we do for brittles. Very light & melt-in-your-mouth, but w/crunch as well. –  beachgirl May 8 '14 at 17:03

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