Glibbidy
Well-Known Member
While searching for a traditional English Porter recipe, I found an AG Sam Smith Taddy Porter Clone which called for Treacle. After sifting thru several threads on Treacle and Molasses, I have decided to post the following information in hopes of bringing clarity to anyone else who may encounter this quandry.
The following has been hijacked from the internet.
Treacle is the British generic name for any syrup made during the refining of sugar cane. Therefore, theoretically, Treacle, Black Treacle, Molasses, Golden Syrup and Blackstrap are all treacles.
In practice however, there is a technical difference between “treacle” and “Molasses” in that molasses is obtained from the drainings of raw sugar during the refining process and treacle is made from the syrup obtained from the sugar
During the refining process, raw sugar cane is first crushed then boiled in stages until it has thickened sufficiently to facilitate the growing of sugar crystals which will eventually become refined sugar. There are two main types of treacle.
Light Treacle better known as Golden Syrup (equivalent = Light Molasses), is made from the syrup obtained during the first boiling of the sugar cane/beets. About 65% sucrose, it is the lightest in colour and the sweetest of all the treacles and is usually unsulphered.
Black Treacle, (equivalent = dark molasses) is made from the syrup obtained from later boilings and is about 55% sucrose.
Golden Syrup has a clear golden color and a sweet, rich, distinctive buttery flavor. It can be used just as it is, spread on bread or poured ice cream or pancakes, but in Britain has always been widely used baked goods and desserts, in particular the famous treacle tart, flapjacks and treacle pudding. It can also be used in many savoury recipes calling for sweetness, in particular sauces and glazes. It can be used as a substitute for corn syrup in most recipes.
Black Treacle has a slightly burnt caramel flavor that is a bit stronger than that of medium molasses. As the name would suggest, it is black (to all intents and purposes). It is most often used in confectionery such as toffee and baked goods such as breads, cakes and biscuits where it lends colour and flavour, but can also be used in savoury recipes such as glazes, sauces and stews or casseroles. It can be used as a substitute in most recipes calling for dark molasses.
So there you have it clear as Treacle, um molasses, er English Style Porter...I now return you to you regularly scheduled programming.
The following has been hijacked from the internet.
Treacle is the British generic name for any syrup made during the refining of sugar cane. Therefore, theoretically, Treacle, Black Treacle, Molasses, Golden Syrup and Blackstrap are all treacles.
In practice however, there is a technical difference between “treacle” and “Molasses” in that molasses is obtained from the drainings of raw sugar during the refining process and treacle is made from the syrup obtained from the sugar
During the refining process, raw sugar cane is first crushed then boiled in stages until it has thickened sufficiently to facilitate the growing of sugar crystals which will eventually become refined sugar. There are two main types of treacle.
Light Treacle better known as Golden Syrup (equivalent = Light Molasses), is made from the syrup obtained during the first boiling of the sugar cane/beets. About 65% sucrose, it is the lightest in colour and the sweetest of all the treacles and is usually unsulphered.
Black Treacle, (equivalent = dark molasses) is made from the syrup obtained from later boilings and is about 55% sucrose.
Golden Syrup has a clear golden color and a sweet, rich, distinctive buttery flavor. It can be used just as it is, spread on bread or poured ice cream or pancakes, but in Britain has always been widely used baked goods and desserts, in particular the famous treacle tart, flapjacks and treacle pudding. It can also be used in many savoury recipes calling for sweetness, in particular sauces and glazes. It can be used as a substitute for corn syrup in most recipes.
Black Treacle has a slightly burnt caramel flavor that is a bit stronger than that of medium molasses. As the name would suggest, it is black (to all intents and purposes). It is most often used in confectionery such as toffee and baked goods such as breads, cakes and biscuits where it lends colour and flavour, but can also be used in savoury recipes such as glazes, sauces and stews or casseroles. It can be used as a substitute in most recipes calling for dark molasses.
So there you have it clear as Treacle, um molasses, er English Style Porter...I now return you to you regularly scheduled programming.