Golden Syrup

One US cup of golden syrup weighs 336 grams. Going the other way, 100 grams is about 0.30 cups.

Also called lyle's golden syrup, light treacle, partially inverted sugar syrup, refiner's syrup, cane sugar syrup, cocky's joy.

TL;DR: Lyle's Golden Syrup, the dominant global brand, converges at 336 g/cup (21g per tablespoon), density 1.42 g/mL, matching honey, agave, and barley malt syrup because all four are concentrated sugar solutions at similar solids fractions. King Arthur's chart does not list golden syrup, leaving US bakers without a standard reference.

Golden syrup (also called light treacle in Britain and cocky's joy in Australia) is a partially inverted sugar syrup produced during cane sugar refining. Invented by Abram Lyle in 1881 and still produced in London by Tate & Lyle in its iconic green-and-gold tin, Lyle's Golden Syrup is the reference product globally — the 454g tin holds Guinness World Records as the oldest unchanged brand packaging in continuous use. British and Commonwealth baking depends on it heavily: flapjacks (oat bars), treacle tart, sticky toffee pudding, gingerbread, parkin, and Anzac biscuits are all built around golden syrup as the primary sweetener.

Density lands squarely with other sugar syrups. Lyle's Golden Syrup nutrition label lists 1 tablespoon = 21g, giving 336 g/cup at density 1.42 g/mL. Physical composition (78% sugars, 22% water, partially inverted sucrose) matches the density-composition curve of concentrated sugar solutions. Same density as honey, agave nectar, and barley malt syrup — all four converge because all four are the same class of sugar solution at similar solids fractions. King Arthur's Ingredient Weight Chart does not list golden syrup, leaving conversions unstandardized in US recipe databases.

Golden syrup versus corn syrup: functionally similar but chemically different. Corn syrup (existing entry at 312 g/cup, density 1.32 g/mL) is glucose-based, made from enzymatic conversion of corn starch. Golden syrup is partially inverted sucrose, a mix of glucose, fructose, and remaining sucrose. Both prevent crystallization in confectionery and both provide chewy texture in baked goods. Golden syrup has a distinctive buttery-caramel flavor from partial caramelization during refining; corn syrup is neutral in flavor. In American recipes calling for corn syrup, golden syrup adds flavor and color; in British recipes calling for golden syrup, corn syrup delivers structure but loses the characteristic taste.

Golden syrup versus honey: densities and consistencies are essentially identical (336 g/cup, 1.42 g/mL), so they substitute 1:1 by weight or volume. Flavors differ — honey is floral and complex, golden syrup is buttery-caramel-neutral. In a pinch, honey substitutes for golden syrup with minor flavor changes. For truly authentic British baking (Anzac biscuits, treacle tart), the golden syrup flavor is central and honey is a compromise.

Golden syrup versus treacle versus molasses: British nomenclature is confusing to Americans. In British usage, golden syrup equals light treacle; black treacle is a darker refining-stage syrup similar to but stronger than US molasses; treacle is a general term for the darker syrups. In American usage, molasses is the American product roughly equivalent to British black treacle. Golden syrup is not molasses and does not substitute for it in flavor-forward recipes like gingerbread or molasses cookies.

US substitution when golden syrup is unavailable: a common approximation is 3/4 cup light corn syrup plus 1/4 cup molasses (by weight or volume) for 1 cup golden syrup. This adds some of the missing caramel flavor from the molasses without going as dark as pure molasses. Some bakers use 1:1 honey substitution and accept the flavor change. Making golden syrup at home from sugar, water, and citric acid is possible but time-consuming.

Practical baker recommendation: for any British or Australian recipe calling for golden syrup, weigh at 21g per tablespoon (336 g/cup). Substitute 1:1 with honey by weight or volume if unavailable, accepting a flavor difference. For US recipes calling for corn syrup, golden syrup can substitute 1:1 by volume with a warmer caramel-buttery flavor and slightly higher density. Store golden syrup at room temperature; it does not crystallize and has essentially indefinite shelf life due to the invert-sugar content.