Lyle's Syrup

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Golden syrup is a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey, and is often used as a substitute by people who do not eat corn syrup.

Molasses, or dark treacle, has a richer colour than golden syrup, and a stronger, slightly bitter flavour.


The sugar cane refining process produced a treacle-like syrup that usually went to waste. In 1883, Charles Eastick, a chemist at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow, Newhamformulated how it could be refined to make a preserve and sweetener for cooking. The resulting product was marketed commercially in 1885 as "golden syrup".[1] However, the name 'golden syrup' in connection with molasses occurs as early as 1840 in an Adelaide newspaper, the South Australian.[2]

In 1921 Lyle's business merged with Tate, a sugar-refining firm founded by Sir Henry Tate in 1859, to become Tate & Lyle. In 2010, Tate & Lyle sold its sugar refining and golden syrup business to American Sugar Refining.


As well as the traditional tins of golden syrup and dark terrace, Now in production are some flavoured syrups in a squeezey bottles. The fallowing are currently suitable for vegans:

  • Strawberry
  • Butterscotch
  • Golden Syrup
  • Maple

Unfortunately the chocolate varieties are not


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