So folks, if I need treacle, what do I buy in Switzerland?
The dictionary says "Sirup" and I know for sure that's not it, that's the stuff we dilute with water here, coming in all forms of colours and taste.
A recipe for a treacle tart in German claims it is Caramel-sauce. An other one in English claims it is golden syrup. They do mention that the dark treacle (which is what I'm looking for) is molasses.
And that latter one, molasses, I personally do think it is. But if so, is it the "Melasse" we know here (made of sugar beet most times)?
I have a bread recipe by Lorraine Pascale I want to try out. She just says treacle and all one can see, it's in a tin and almost black. But the tin is kind of hidden.
I bought both,lyle’s black treacle and lyle’s golden syrup in Globus
Golden syrup is, eeeh, more golden and light, black treacle is dark, with strong taste of, eeeh melasse You can check how they look here . I hope you can still get in Globus otherwise try some "British shops".
golden syrup is often used to prevent crystallisation, as inverted sugar, the black one is there for it's sweet bitter taste.
Hmm, yes, I make my own brown sugar with Carob (the carob molasses I can buy in the Turkish shop) and of course now I wonder if I could use that for that bread recipe.
I guess as long as I don't blame the composer of the recipe should it go wrong, it's worth a try?
Now you stump me- please explain. Always used 'mélasse' when I do not have Golden Syrup- with exactly the same results. The one sold at one of our local garages, in a jar, is really good.
It’s a different composition and doesn’t have the right taste in my opinion.
A treacle tart made with mélasse really doesn’t taste right at all. It may be ok when it’s hidden in things but I just don’t use it asi don’t trust the results.
It last years so you can keep it and use it in other recipes; ginger Parkin, sticky gingerbread, Christmas cake (too late for that this year). It is sweet but gives a very rich deep flavour. I opened my latest tin for this year’s Christmas cake and expect I will use it for next years too.
OK- must say I never made a treacle tart- just too sweet and sickly. But have used in my eggless chocolate cake (grandson VERY allergic to egss) and flapjacks, etc.
I've got some. Half a tin. I'll sell you half for a meeeeeeeellion francs.
In pinch, I've bought the darkest sugar I can find, mixed with water and used that. But generally, I stock up. Look. I've my own problems, alright? I've got a Christmas Pudding to make, since my hamper won't arrive in time. At least I've suet and homemade mincemeat.