Golden syrup tins WTF

[Helloise]

Needed some golden syrup for a recipe (not something I’d usually buy and I didn’t grow up with it) and I got the tin instead of the plastic bottle because it was cuter and recyclable/reusable. What in the actual fuck? This is the most stupid packaging I have ever dealt with. How am I supposed to use it without it going all down the side of the tin? How do I actually measure it? Pouring it out gets it all in the rim and down the side of the tin, using a spoon leaves more on the spoon than in the bowl and again it drizzles and drips all over the tin and on the kitchen worktop. When you’re finally done you need a bloody hammer to seal it all up again. I also managed to flip the lid off when I was opening it and it stuck to my top so that was fun.

I finally managed to get it closed again and rinsed the whole thing off with hot water so I could put it in the cupboard but now I’m afraid it will go to waste because I’m not facing this disaster again. Any tips?

Literally saw this on trending. Didn’t need to read the rest. YANBU. Swearing fest every time. See also treacle. Urgh. FUCK SHITTING BASTARDING….

www.nigella.com/ask/measuring-sticky-syrups

"Several of Nigella's recipes use syrup, honey or treacle, such as Vanilla Fudge, Honey Semifreddo and Sticky Toffee Pudding. Where the amount is large, Nigella tries to give the weight as it is easiest to measure the syrup straight into the bowl or saucepan. However for smaller measures, and American cup measures, you do need to put the syrup into a measuring spoon or cup first.

For spoon measures it is easiest to dip the spoon into a mug of hot water (from a freshly boiled kettle) before measuring the syrup. You may need to do this more than once, in between each spoonful. The syrup should slide easily off the warm measuring spoon. For larger measures you can use the hot water method or you may find it easier to grease the cup measure with a little flavourless oil before measuring the syrup. The oil will prevent the syrup from sticking to the cup."

Don't weigh the syrup, weigh the tin. So you know how much you have taken out. The only time I weigh syrup in the scales is when there are dry ingredients in the scale pan.

Just spin the spoon to stop the drips and push off the spoon with a finger. Then lick your finger. It's always a big imprecise.

I don't weighing syrup ftom a squeeze bottle much harder.

Love syrup. Steamed sponge, flap jacks, chewy biscuits, gingerbread. Yum.

When my Mum was little they couldn't work out why their dog kept getting weepy eyes . They cleaned them they were fine , then.....

They worked out she (the dog) was treated to the remains of the syrup tin and her eyes were just level with the rim

@emulsioned

whaaat you get to lick the spoon when you finish! What are you moaning about?

I can't believe I forgot to mention this!!

@Hugoslavia

It's meant to get all sticky and leave a sticky ring in the cupboard. It's all part of the experience.

THIS! Golden Syrup isn't an ingredient, it's an event. A glorious, sticky event

I love the tins. I had to buy some golden syrup today to make Parkin and the only one I could find in nearby shops was the squeeze bottle. Was v annoyed. Seems so wasteful to use plastic when there are perfectly good tins available.

@Pumpkinsonparade

Our tin lives on a plate in the pantry.

Now I want a pantry!

Obviously the hot tip is to lick the spoon and then the entire tin. No sticky tins! Yum!

You can get own brand golden syrup in glass jars IIRC.
Recyclable and less messy/infuriating/cute.

Thanks, OP, just added a tin to my food delivery tomorrow. Golden syrup drizzled over Rice Krispies with ice cold milk heaven awaits ...

My nan went out to buy golden syrup for flapjack today and could only find bottled golden syrup and she's spent all evening complaining it doesn't taste the same 😁

@GuyFawkesDay

I love the tins. You just need the knack!

They're a design classic.

And you can make them into cute planters afterwards too if you don't recycle.

I've been looking out for used tins as planters on my fence. Matching instead of random colours. Have you seen the price? All classic ones or special issues or something. Problem is I dont much like it and everyone I know who does takes a year to use a tin. I need 40 ffs. Agreed tho with cute planters. For OP I think a twisty action works, like with honey.

Looked in my baking box this week and had a real Ross moment when I discovered golden syrup all over Everything.

I can never, ever, get the lid back on the tin once opened. And yet, I still buy them every single time. A squeezy bottle just feels like cheating.

YABVU.

Problem is I dont much like it and everyone I know who does takes a year to use a tin. I need 40 ffs.

Make fridge cake for street parties, fund raisers etc. You'll work your way through many tins.

Take up parkin or gingerbread/gingersnap baking.

Adopting both of the above and you'll be through 40 tins in no time.

Warm the spoon and once finished, put the lid on tightly and wash the whole tin in hot water. No excuse for sticky rings, slatterns!

@Blossomtoes I went to an entomological lecture once where the lecturer reckoned it was a case of mistaken identity and the bees were hover flies. Bees apparently rarely infest dead lions.

[quote Porcupineintherough]@Blossomtoes I went to an entomological lecture once where the lecturer reckoned it was a case of mistaken identity and the bees were hover flies. Bees apparently rarely infest dead lions. [/quote]
Poetic license, I guess.

@MichelleScarn

There's a nack to taking it out with a spoon- you need to perfect a twisty, twizzly movement!

Just coming on here to say this!

Also, stand the tin in hot water for a few minutes to make the syrup runnier.
Wet the spoon with very hot water and the syrup will slide off.

@Pumpkinsonparade

Our tin lives on a plate in the pantry.

Very sensible (genuine round of applause). I put the lid on, wash the whole thing under hot running water with my dish brush (to clean the grooves and stop insects licking it) and then into a food bag and pray I don’t have to use it again for a long time. My method of removal is the hot watered teaspoon and bucket loads of concentration.

Agreed about both warming both the whole tin of golden syrup and the metal spoon first. You can warm the tin in the oven as it’s heating up for whatever baking you’re going to do. Put in on a metal tray and use oven gloves.

When I was growing up in the West Riding in the 50s we always called golden syrup treacle. I don’t think my mother ever bought the black stuff which comes in red tins. Treacle (golden syrup) was an essential ingredient for making Parkin, which is an important part of Bonfire Night.

M&S used to sell golden syrup in squeezy bottles, but stopped a few years ago. I have no idea why when they sell far more obscure baking ingredients. It was much better than the runny stuff Tate and Lyle sell in squeezy bottles now.

You need a honey dipper thing! Works a treat.

I voted YABU - it’s all part of the charm!

@MichelleScarn

There's a nack to taking it out with a spoon- you need to perfect a twisty, twizzly movement!

yes exactly.

I was an expert at this years ago!
Scoop a full spoon, twist and turn, scoop quick flick over into bowl.
Scrape spoon with round ended knife.

Then lick spoon, best bit!