Gingerbread Syrup Recipe (2024)

FAQs

What is gingerbread syrup made of? ›

Molasses: we use unsulphered molasses here, avoid blackstrap molasses for this recipe, which has a more bitter flavor than we're looking for. Ground Ginger, Cinnamon, Nutmeg, Cloves, Sea Salt & Black Pepper: you can also use a premixed gingerbread spice blend.

Place 110g (1/2 cup) of sugar in a medium saucepan and add 125ml (1/2 cup) water. Cook, stirring, over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer, without stirring, for 8-9 minutes or until mixture is golden.

Maple Syrup Cookies are very similar to gingerbread cookies, except I replace the molasses with maple syrup and honey. The result is a soft texture with a lighter ginger maple flavor. Honestly, I prefer a softer gingerbread to a crispier one. Eat them plain or decorate with white cookie icing and sprinkle with sugar.

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.” Bourdon added that it's also versatile and can be used for marinades, baked beans, sauces, breads and recipes for other foods.

Ingredients: Sugar, Water, Natural Flavouring, Acid: Citric Acid, Natural Cinnamon Flavouring with Other Natural Flavourings, Colour: E150a, Preservative: E202.

Starbucks formulates and manufactures their own syrups.

Like a fresh baked gingerbread cake. It's not TOO sweet and cinnamony like the gingerbread flavors I have come across in the past, but just right. I use this for lattes, hot chocolate, martinis, and desserts! Be creative and enjoy it while it lasts!

Golden syrup - if you're unable to buy golden syrup then you can substitute it for corn syrup, honey or maple syrup. Egg yolk - use just the egg yolk (rather than the whole egg) to make the perfect gingerbread cookie mixture!

What is the American version of golden syrup? ›

In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.

Also known as light treacle, golden syrup makes its way into recipes with treacle in the title, like this Blood Orange Treacle Pudding. It's not to be confused with treacle, however, which is closer to molasses or dark corn syrup in its consistency, though it doesn't quite have the same flavor.

Mold on molasses can look like a barely perceptible slick on the surface, or a noticeably fuzzy, discolored patch. If you see even a tiny spot, throw out the entire jar. Molasses can also expire in less obvious ways. If it seems to have separated or has an unpleasant odor, it's also time to purchase a new bottle.

Taste is obvious: sweets made with dark brown sugar will have a slightly deeper flavor with those notes of caramel and toffee I mentioned. That's why I only use dark brown sugar when making gingerbread; but depending on the recipe, you may not even notice a difference.

From light to blackstrap, sulfured to unsulfured, the large variety of molasses options can be confusing. And one type will make your treats "frankly inedible." Molasses is the essential ingredient in gingerbread cookies, providing the chewy texture and almost burnt sugar flavor that characterizes the treat.

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses.

In Medieval England, the term gingerbread simply meant “preserved ginger” and wasn't applied to the desserts we are familiar with until the 15th century. The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses.

Texturally, gingerbread cookies are usually a bit thinner and less soft (depending on the recipe). One of the more obvious differences here is that gingerbread cookies are typically rolled out and cut into shapes and iced while molasses cookies are rolled in sparkling sugar.

Molasses is the most associated with gingerbread. Light molasses, a mild molasses, comes from the first boiling of the sugar syrup. Dark molasses, a full-flavored molasses, comes from the second boiling of the sugar syrup, and is the most popular molasses used in gingerbread recipes.