Aged golden syrup?

Sugar, and all about sugar washes. Where the primary ingredient is sugar, and other things are just used as nutrients.

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Mikey-moo
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Aged golden syrup?

Post by Mikey-moo »

My favourite chef is Heston Blumenthal and his recipe for Treacle Tart calls for aged golden syrup. Apparently it gives the tart a deeper and more complex flavour and is achieved by heating the syrup in the tin to 70°C (126°F) for 3 days before use...

So... Who wants to try it and then make some rum with it? :-)
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Re: Aged golden syrup?

Post by pounsfos »

well thats very interesting,

i wonder if it inverts some sugar or something

sounds like a cool project
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Re: Aged golden syrup?

Post by Drunk-N-Smurf »

Golden syrup IS inverted sugar.

http://en.m.wikipedia.org/wiki/Golden_syrup
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Re: Aged golden syrup?

Post by phillmystill »

Sounds to me like some kind of Maillard reaction is taking place as 70C would be too cool for it to be caramelization.

I've seen a similar type of thing where a can of sweetened condensed milk is simmered in a pan of water for several hours and produces a thick brown "toffee" sauce.
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Re: Aged golden syrup?

Post by Capt Tiller »

I've been using Golden syrup for the past 5 years in my rum wash.
It's leaves a delicate flavour, I age it on oak with some cinnamon, vanilla and a couple of raisins.
I have a solara setup to age, after 5 years it's nearly there, reserved for special occasions now, can't wait to see what the next 5 years do.

As an experiment, I currently doing a run with 5 year mother and 3 cinnamon quills in a thumper, will let you know later how it turns out.
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Re: Aged golden syrup?

Post by LWTCS »

Capt Tiller wrote:I've been using Golden syrup for the past 5 years in my rum wash.
It's leaves a delicate flavour, I age it on oak with some cinnamon, vanilla and a couple of raisins.
I have a solara setup to age, after 5 years it's nearly there, reserved for special occasions now, can't wait to see what the next 5 years do.

As an experiment, I currently doing a run with 5 year mother and 3 cinnamon quills in a thumper, will let you know later how it turns out.

So you are adding to finished product or fermenting with the syrup?
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dstaines
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Re: Aged golden syrup?

Post by dstaines »

That sounds like dark belgian candi syrup to me. They sell at least three different colors at my LHBS, the dark one is very dark. Definitely has more depth of flavor to it, though I've only ever brewed with it, never made a spirit
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Re: Aged golden syrup?

Post by Capt Tiller »

Fermenting it.

I have a 30L Mother, which is aged nicely as a starter.


I buy Golden Syrup in 6*500ml plastic containers, mix with 16L of water, add 4L of mother as a starter, top up to 30L with fresh water. Then sit back and wait, can take up top 3 months to ferment, but worth the wait.
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Re: Aged golden syrup?

Post by Mikey-moo »

Picked up 7.25kg of golden syrup yesterday. Going to try to 'age' it next week :-)
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Re: Aged golden syrup?

Post by NZChris »

Trials are great fun. I use a polystyrene box, lamps, and a controller for this kind of experiment.

The last one I did was 'fermented' black garlic. Superb result. It made a luxury condiment that can't be bought where I live.
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Re: Aged golden syrup?

Post by Mikey-moo »

I'm going to put the sousvide supreme to good use! :-)
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Re: Aged golden syrup?

Post by Mikey-moo »

Tastes much more toffee like than the unaged syrup :-)
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Re: Aged golden syrup?

Post by Dan P. »

I think this will take away a certain amount of horsepower, i.e. convert fermentable sugars to unfermentable ones.
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Re: Aged golden syrup?

Post by Mikey-moo »

You may be right. The yield from non-aged syrup has been ok (nothing spectacular mind).

I've not got round to using the aged syrup yet. I've been busy.
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Re: Aged golden syrup?

Post by Mikey-moo »

If you aged agave nectar this way... Would it make a more tequila like drink, do you think? :-)
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Re: Aged golden syrup?

Post by Mikey-moo »

So... To see how good the aged golden syrup is I made a control batch of non aged golden syrup wash and last week stripped it and did a spirit run. Tasted it for the first time today to cut and blend and it all tastes crappy to me.

I'll run it again and see what happens :-)
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Re: Aged golden syrup?

Post by Mikey-moo »

Muuuch better this time around :-)
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