Naelia
New Member
Standard French
Bonjour !
Voilà, je reviens d'Australie, où l'on m'a appris a cuisiner des Anzac biscuits typiques. Et pour les faire, j'ai besoin de "Golden Syrup". Littéralement, ce serait "Sirop doré" ou "Sirop d'or", mais ça ne veut rien dire en Français. J'ai cherché dans le dictionnaire, et ça m'indique "Mélasse raffinée" et je pense que ce n'est pas ça. En fait, je pense que ce sucre roux", ou "Sirop de sucre de canne", mais si vous pouviez confirmer ou proposer autre chose, ce serait super !
Merci d'avance !
Welcome to the forums 
.
According to Wikipedia, golden syrup is available in relatively few parts of the world, Australia and Britain being two of them.
I don't think you are going to be able to translate the term exactly. "Golden syrup" is on sale in big supermarkets here, near tourist resorts, but it is imported from Britain, and the prices are very high. I don't know anything that you could use as a substitute. Sirop d'érable is thinner, and very expensive.
Extract from the Wikipedia article on the difference between sugar solution syrup and "golden syrup":
The glucose and fructose crystallize less readily than sucrose but give equivalent preserving properties to the solution. As a result, golden syrups are less likely to crystallize than a pure sucrose syrup. The high fructose content gives it a sweeter taste than an equivalent solution of white sugar; when substituting golden syrup for white sugar, about 25% less golden syrup is needed for the same level of sweetness.
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Quaeitur
Senior Member
French
I have looked a bit into it.
Golden syrup is obtained by hydrolysis of the byproduct of beet or cane sugar crystallization. The French name of this byproduct is mélasse (the brown kind). I haven't been able to confirm that the mélasse raffinée is the hydrolyzed mélasse (which would make it the exact equivalent of Golden syrup), but I do think it is so.
Edited to add: It's confirmed! Mélasse raffinée is definitely what you are looking for!
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Mélasse = Treacle (aka "molasses", "dark treacle" ...): black, thick, very strong taste.
Mélasse raffinée = Golden syrup (aka "light treacle): golden, more liquid, milder taste.
It's not the same thing, Golden Syrup is made from treacle.
http://en.wikipedia.org/wiki/Golden_syrup
wildan1
Moderando ma non troppo (French-English & CC Mod)
English - USA
The French wikipedia page linked to the English page above describes it as « sirop de sucre roux ».
But that is more a definition than the term used, which seems simply to be Le Golden Syrup, according to this blog.
@wildan1 : you are right, but I find it very misleading.
In France, "sirop de sucre" (sugar syrup - used mostly for co*cktails, sometimes for cooking) is made of cane sugar, and you can find "sirop de sucre de canne roux" (brown cane sugar syrup). It has nothing to do with Golden Syrup, which simply does not exist in France
