hey, David, got a heads up you were trying the cake! Can't wait to see how it turns out! I have no clue with the Lyle's. Cooks Thesaurus says to combine light corn syrup with a little molasses.

From Cook's Thesaurus...
golden syrup = cane juice = jus de canne = cane syrup = sugar cane juice = light treacle Notes: This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks. It's made by evaporating sugar cane juice until it's thick and syrupy. Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands. Substitutes: Combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.) OR dark corn syrup (This is thinner and not as sweet as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.) OR light corn syrup (This is thinner and not as sweet or flavorful as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.)

Here is a link that might be useful: Cook's Thesaurus syrups

I think this was posted on Cooking before, but you could make your own. It's basically just a simple syrup. I would use cane sugar, not beet sugar, and if you have some demerara or organic natural sugar around (the tan sugar) I think the flavor of a simple syrup made from those would come closest.

Corn syrup would have the texture but none of the flavor. Personally I'd avoid that substitution and go for a very mild honey if I couldn't get the golden syrup.

Here's one blog that mentions a homemade version:

Carol

Here is a link that might be useful: Homemade Golden Syrup

I would just use white corn syrup....with all that chocolate you will never notice the difference in taste.
2 1/2 cups heavy cream...6 oz dark chocolate and 6 oz cocoa powder and 3 oz butter....probably not good....ya think!! Oy!!
Let us know...
Linda c

Carol, that looks a little like the one I found. It says to keep cooking if you want it darker.

Put 1/4 cup sugar in a small heavy saucepan and shake pan so the sugar is in an even layer.

Sprinkle it with 1/2 tsp vinegar and 1 tsp water.

Cook over low heat, without stirring, for 5 minutes.

Increase heat to medium and cook until syrup has taken on a
light caramel colour, 5 to 6 minutes.

Immediately remove from heat and pour in 1/3 cup light corn syrup.

Do not stir, but let it bubble for 2 to 3 minutes.

When the bubbling stops, stir well.

It can be stored at room temperature for several months.

David, if you can find it, the brown sugar Karo syrup would probably work well. I'm so bummed I can't find here any more. I used to use it in my caramel corn. Let us know how the cake turns out!

Here is a link that might be useful: Karo syrups

Thanks for posting an alternative dirtgirl07. It's always nice to see different approaches.

I am a huge fan of Lyle's Golden Syrup. (Maybe I shouldn't say "huge" fan since if you love it too much that's exactly what you'll be.) I have noticed a distinct flavor in the recipes I've made with it. However, in this case Linda C has a point. That frosting is hardly subtle and it may be the Lyle's would be subsumed by all the other rich strong flavors.

Still, I like it so much I bought a case from Amazon. Free shipping and by far the best price compared to any store I found in the Big City. It came from Amazon in an easy-pour plastic bottle, so breakage or dented tins (which was true of the treacle I ordered) wasn't an issue.

Carol

Ah! I've been wanting to ask about that same passage that Dishesdone posts:
From Cook's Thesaurus...golden syrup = cane juice = jus de canne = cane syrup = sugar cane juice = light treacle. Notes: This amber-colored liquid sweetener is popular among British, Caribbean, and Creole cooks. It's made by evaporating sugar cane juice until it's thick and syrupy. Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands.

I use Steen's Cane Syrup all the time instead of molasses, a trick I picked up from Laurie Colwin's gingerbread recipe.
It's dark. Lyle's Golden Syrup is, as you might imagine, golden. I just bought some for the first time. Rose Levy Beranbaum's new book uses it in an English gingerbread (that will make it an awfully expensive gingerbread) and I've been wanting to try Anzac biscuits.
Both Steen's and Lyle's are "refiner's syrup." Yet they are very different. Beranbaum was asked about Steen's vs. Lyle's on her blog and said she had not heard of Steen's. (Amazing, since she is so comprehensive.)
I hope someone who uses both will talk about the differences.
I haven't opened the Lyle's bottle yet, but I should go and do a taste test.
David, if I were you I would just use light corn syrup for that frosting, figuring like Linda that the chocolate taste will dominate. But Readinglady's suggestion of a mild honey is good too. After I taste the Golden syrup maybe I'll be better qualified to give advice, LOL.

Wow, that stuff is good! I see I should have bought it years ago. It has the consistency of honey, but a slight caramel taste, almost a butterscotch taste. (The Steen's is thinner, like thin molasses but without the bitterness of molasses.)

I would use honey in the frosting. Or maybe look some more for Golden Syrup.

In Canada, I use Rogers brand cane syrup (Rogers is a huge sugar refiner here). It looks golden like Lyle's but I wouldn't say there is any molasses taste in it. I use it in my butter tarts, and any recipe that calls for corn syrup.

I have seen Lyle's Golden Syrup at World Market.

Thanks everyone! I knew I could count on y'all for some help and guidance.

Carol, thanks for the info.

dirtgirl and Carol, thanks for that information too. I would have never thought to check amazon. I get free shipping so I need to check out there food pages soon.

Linda, I think it is going to good....very good after licking the spooon earlier.

Tracey, I'll look for that the next time I'm shopping

CC, thanks for the info and the taste test too.

Cooksnews, I don't think I've seen that brand in my area.

Kathleen, no world market here but I will be checking out Whole Foods the next time I'm there.

I ended up using half honey and half corn syrup. Like some mentioned I think it will be fine for this go around. I will be on a hunt for the Lyle's though. I've never had it and would like to try it for this recipe next time. I'm sure I can use it for other recipes too.

THe frosting is cooling and the cakes are in the oven. Should have a great chocolate fix later this evening....I'll report back for sure.

Thanks again everyone!

David

David--Good luck finding the Lyle's. In TX we have a grocery store that's only in urban areas called Fiesta. If you have those in your area, you should try the British aisle there; they usually have it. Sometimes HEB does, too, if you have that chain (but it'll only be in the urban stores, not the rural ones).

I got some Lyle's in a swap several years ago and it was a good, mild syrup. It's worth having in your kitchen. :)

Looking forward to hearing about that cake!

~Amanda

Lyle's is an amazing syrup. My DDMIL used to make the best Treacle Pudding using Lyle's. It easy to find here.

Cooksnews I'll have to look for Roger's . I can't say as I have seen it but then again I wasn't looking for it. Love your idea about subbing in butter tarts. Why didn't I think of that ?!?

A new grocery store opened up around the corner and I happened to spot Lyle's on the shelf last night. Just had some on waffles and loved it! Very subtle flavor.

David:
If you can find Karo Pancake and Waffle Syrup, it is a good sub.
It does not have the stronger flavor of the Dark Syrup or Maple Syrup.
Lou

I made the cake this past weekend and I used a golden syrup. The end product was a little runny but I think it was because I also used 1/2 cup of 1 percent milk instead of cream as I ran out. I thickened it up with icing sugar. It was also suggested to add some more melted chocolate. The icing turned out great so I bet whatever syrup you use (except maple of course) would turn out with thickeners if you need it.