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?

@FelicityBeedle can you teach me the twizzle, o wise one?!

Make your own granola with the rest, use it all up, granola will keep, warm it up first as it will mix through oats easier once more liquid like. Then you'll never have to see it again but have plenty breakfast!

You can see the original Golden Syrup factory from the Emirates cable car. It is pointed out in one of the leaflets along with the Shard and Tower Bridge etc. Sadly the building is not green with gold and there are no lions anywhere.

@Luckydog7

It is iconic but have you actually looked at it? The image is of a rotting lion corpse! i'm not kidding. It doesn't just look like it, that it was it is trying to depict, flies and everything! (thanks dave gorman)

OMG, I never knew/noticed this and I use the tins regularly! Thank you. You learn something new every day! 🤣

@NeverForgetYourDreams

It tastes better from the tin.

It does doesn’t it? 😁

I hate the squeezy bottles of anything - too hard to get the last bits out. Not to mention the plastic element.

I’ve never had a problem with GS tins, except for weighing it out (like in the recipe for gingerbread I made yesterday). until it belatedly dawned on me to stick the tin on the scales, set the weight to whatever I need, e.g. 100g, and then take it out until it’s back to zero.

Ditto for any other messy stuff, like soft butter, or the black treacle also for the gingerbread.

Given that it took me decades before I worked this out, I can only conclude that I must be seriously thick. 😩

I need a tin for nostalgia 🥰

@2catsandhappy

Now you need another tin so you can make a pair of 'stilts' when they are empty.

Oh, the nostalgia!

I love this thread so much. Memories are flooding back.

Nancy knows what to do!
See below for demo.
The hot spoon method. It’s life changing 😄
fb.watch/961i0CxzKk/

You can also heat the metal spoon and the syrup should just slip off.

Snap.

It's how I was taught at school.

All these people dipping spoons in flour or oiling it - surely that's just contaminating the rest of the tin?! Warm spoon is definitely the way to go.

@EmbarrassingHadrosaurus

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.

Thanks for this. Genuinely useful. Will be making some of the above. People at work will curse me now I'm sure.

The squeezy bottle stuff is watered down.

Porridge, proper porridge cooked on the stove by my grandma, with golden syrup drizzled over...

@mawbroon

I made my own golden syrup during lockdown. Mostly out of curiosity to see if it would work (it did!) I put it in a storage jar so no issues with a tin!

I need a recipe for this - am in Germany and as a pp said it's nigh on impossible to buy here (unless mail order from one of the pricey expat shops)

@NewBeginning39

It's bees, not flies.

I also weigh the container for lots of things, and then take out the weight I need.

With golden syrup, if we have the squeezy bottle, I would prob use the spoon for measuring oil if the recipe is using it, and then pour the golden syrup into the spoon,it does slide off better.

I

@doradoo There are golden syrup recipes on you tube.

@mawbroon

I made my own golden syrup during lockdown. Mostly out of curiosity to see if it would work (it did!) I put it in a storage jar so no issues with a tin!

not sure if technically you can make syrup at home, unless you have access to sugar cane/sugar beet. My understanding is that it is a side product of making sugar.

the rotting lion is based on a Bible quote, somethign like out of the strength comes sweetness.
It is a bees nest (with honey) in a lions corpse.

I've alwyas thought it was ironic that the picture was of honey.....

I can see several have said it already, but I will say it again

heat the spoon

Came here to say stilts! You can’t make THEM with a squeezy bottle.

Golden syrup tins are for beginners

ITA - DD opened her first tin with a tin opener! We have never got over wondering what possessed her to do that!

Steppemum

not sure if technically you can make syrup at home, unless you have access to sugar cane/sugar beet.
My understanding is that it is a side product of making sugar.

I had to Google this because I’ve made Golden syrup quite a few times.

’Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.

The following recipe is ‘the treatment of sugar solution’ (water and sugar) with acid (lemon):

Golden syrup recipe Ingredients:

645g (3 cups) caster sugar
1/4 lemon, seeds removed
310ml (1 1/4 cups) boiling water

Method:

Place 110g (1/2 cup) of sugar in a medium saucepan and add 125ml (1/2 cup) water. Cook, stirring, over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer, without stirring, for 8-9 minutes or until mixture is golden. 



Step 2 
Remove pan from heat and place on a heatproof surface. Carefully add the boiling water (stand back as the mixture will spit). Return the pan to low heat. Add the lemon quarter and remaining sugar. Stir to dissolve any lumps on the base of the pan, but don't worry about dissolving all the sugar.


Step 3 
Bring toffee mixture to a simmer and cook over low heat for 25 minutes or until golden. Set aside for 5 minutes to cool slightly. Use tongs to remove and discard the lemon.


Step 4 
Fill a heatproof jar with boiling water, then empty. Pour the syrup into the hot jar. Cool completely before sealing tightly with a lid. Mixture will thicken on cooling.

@SunShinesBrightly

Steppemum

not sure if technically you can make syrup at home, unless you have access to sugar cane/sugar beet.
My understanding is that it is a side product of making sugar.

I had to Google this because I’ve made Golden syrup quite a few times.

’Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.

The following recipe is ‘the treatment of sugar solution’ (water and sugar) with acid (lemon):

Golden syrup recipe Ingredients:

645g (3 cups) caster sugar
1/4 lemon, seeds removed
310ml (1 1/4 cups) boiling water

Method:

Place 110g (1/2 cup) of sugar in a medium saucepan and add 125ml (1/2 cup) water. Cook, stirring, over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer, without stirring, for 8-9 minutes or until mixture is golden. 



Step 2 
Remove pan from heat and place on a heatproof surface. Carefully add the boiling water (stand back as the mixture will spit). Return the pan to low heat. Add the lemon quarter and remaining sugar. Stir to dissolve any lumps on the base of the pan, but don't worry about dissolving all the sugar.


Step 3 
Bring toffee mixture to a simmer and cook over low heat for 25 minutes or until golden. Set aside for 5 minutes to cool slightly. Use tongs to remove and discard the lemon.


Step 4 
Fill a heatproof jar with boiling water, then empty. Pour the syrup into the hot jar. Cool completely before sealing tightly with a lid. Mixture will thicken on cooling.

It does taste a lot better made from sugar cane juice. It just takes a lot longer and is a bit fiddly because you have to filter a few times. But jaggery syrup is the vip when it comes to golden syrup recipes - it gives dishes a wonderful complex almost nutty / smoky flavour.