Golden syrup is the thick, amber, sweet syrup produced during sugar refining — essentially a partially inverted sugar syrup with a distinctive buttery, caramel flavour. Made by treating sugar syrup with acid or enzymes to split some sucrose into glucose and fructose (which prevents crystallisation), then concentrating it, it pours slowly and shines like its name. It is a beloved British baking ingredient: the soul of treacle tart, flapjacks, steamed puddings, and Anzac biscuits, where its moisture keeps bakes soft and its flavour adds depth that plain sugar cannot. Nutritionally it is pure sugar — energy with no micronutrients — but in the traditional recipes it defines, no substitute tastes quite the same.