Definition of the word golden syrup

The term "golden syrup" can be traced back to the late 1800s when British sugar refinerers developed a new product from the residue left over after refining sugar cane or sugar beet juice. This byproduct, which came out as a thick and golden-hued syrup, was initially called "refiner's syrup" but its marketing potential was soon recognized. In 1883, an American businessman named J.C. Spletzer purchased the rights to produce this syrup in the United States, where he successfully marketed it as "Golden Treacle" until his patent expired in 1893. As a result, several British sugar refiners began competing to come up with a new name for the syrup, and the term "Golden Syrup" emerged. The name was selected because of the syrup's golden color and was based on the popular "Golden Days" phrase, which was commonly used during the Victorian era to describe idyllic times. Today, "golden syrup" remains a popular sweetener in many countries, commonly used in baking, cooking, and as a breakfast item served with porridge oats. The syrup is made by boiling and concentrating cane or beet molasses until it becomes thick and syrupy, after which it is boiled again with sugar to achieve the required consistency and flavor.