Tate & Lyles Golden Syrup

[ochiburi]

Or at least it used to be Tate & Lyle, these days its just Lyles ;-)

Can anyone suggest easy ways to measure the stuff? Say a recipe calls for 170g of golden syrup, after I have weighed it, half the flippin stuff sticks to the scales pan!!!

Cheers,
Laurence.

 

[Marcarm]

Jug of warm wort or water, put on the scale and zero the reading. Add the syrup and the warmth should dissolve it so the wort and the syrup can be added back to the boil.

 

[ochiburi]

Nice one mate, so simple. Love it.:

 

[LarryF]

Put a bowl on the scales, zero it and weigh the syrup then rinse the bowl with hot water or wort.

 

[McMullan]

I use Lyle's black treacle occasionally. It can be a PITA. I put the tin of treacle in a pan of hot water and leave it for 30min or so to make it less viscous. Then pretty much do what the others have suggested. Small pan of warm wort on the balance, zero and pour what you need. Heat and stir well to dissolve. Then add 5min from end of the boil.

 

[ceejam]

Put the jar / tin on the (electronic) scales, zero and measure what you take out the tin on a spoon.

 

[ochiburi]

Thanks everyone - all good approaches, certainly better than scraping it off the scales pan with a spoon, adding "a bit more" to compensate for what stuck, getting another spoon to scrape the first spoon, etc :rofl: