"Lyle's golden syrup comes in the most ornate and nostalgic of tins, but the syrup inside often proves almost impossible to extract entirely. Turn what might otherwise be wasted into this luxurious toffee sauce to savour on Bonfire Night, especially when drizzled generously over cinnamon baked apples with scoops of vanilla ice-cream. Toffee sauce with baked apples Apples transform beautifully when baked, turning this hyper-seasonal fruit into a super-simple yet decadent dessert."
"Here, I've adapted his recipe for caramel sauce to make use of every last drop from a golden syrup tin, reduced the amount of sugar, and added sea salt and optional vanilla to heighten the quintessential taste of British toffee. (The invert sugars in golden syrup are the secret to achieving a silky-smooth toffee sauce, because sugar alone can recrystallise, leaving it grainy.) If you don't have golden syrup, glucose syrup or honey also work well."
Use leftover golden syrup to make a silky, salted toffee sauce by adapting a caramel recipe with reduced sugar, double cream, butter and optional vanilla. Invert sugars in golden syrup prevent recrystallisation and produce a smooth texture; glucose syrup or honey are acceptable substitutes. The sauce pairs with many desserts, especially warm cinnamon-baked apples filled with sultanas, butter, sugar and cinnamon, served with cream or vanilla ice cream. Store excess sauce in a sealed container in the fridge for up to two weeks or freeze for several months. To retrieve syrup dregs, pour boiling water into the tin and swirl.
Read at www.theguardian.com
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