GENIUS! I’ve watched several videos on making treacle but this is the first time I understood what was happening. I knew black treacle was cooked to a higher temperature. But when I saw you adjust viscosity with boiling water I started thinking and hypothesized the ratios between first and second stage sugar would also affect strength of color and taste. Then I watched your golden syrup recipe and it was confirmed! I’m so grateful you explained how to adjust viscosity. It matters if someone following the recipe experiences the same as you did in the demonstration. But for me, you triggered that thinking that led to a eureka moment and they are so fun! Subscribed, of course!
Thank you so much for the heart felt message I noticed that a few people were finding it difficult to find ingredients like to buy this so I’m happy to hear that you’ve found this episode really helpful
@@seventang I wonder how many Americans, after having seen this, would rather have been raised in the UK? I fixed the comma usage and removed an idiom, because I thought this was a grammar battle. Then I realized that you were fixing the ethnic aspect of the original comment and I agree with that.
They have a similar producy here in Japan (which they drizzle over vanilla ice cream) but it's not the same. Thanks for the recipe. The initial dark stage we call Black Jack and you can make it in a ladle to darken a gravy.
I am really in the mood for a delicious sticky toffee pudding, yet i cant find black treacle in this country anywhere - which ked me to your channel! So so grateful, very excited to get a taste of home! I have one question: do you transfer the hot treacle into the jar immediately after it's gine through the sieve? Or does it have to cool down first? Im worried about breaking the glass haha
You’ll want to drive the treacle while it’s still hot. As for storing it, if you’re reusing a glass jar like I did the jar will be heat resistant. Otherwise after sieving you can allow it to cool in a bowl before transferring to a jar. I’m also glad to hear that this recipe has helped. Btw in case you hadn’t noticed episodes 137 and 139 are our sticky toffee pudding recipes
Try adding 3-4 tablespoons of water and heating the contents up more slowly next time around perhaps over a lower heat. When the first stage is almost over in the episode (2:20 min) the content will appear dry before revealing the blackened darker syrup underneath. When that happens you can then move on to the next step. Let me know if this helps.
If I’m not mistaken browning sauce is a savoury ingredient that can be added to sauces to enrich them with an umami flavour, usually being a beef or vegetable concentrate. Black treacle however is all together something different as it has a sugar base and is used solely for sweetened dishes.
Hello!!!::: BrilliantlyBritish...Beautiful recipe!! You are very creative...Congratulations!!!!...I have a question for you.... What is the taste of this syrup, bitter, how is the caramel color???...or is it semi-sweet or sweet? ??... Greetings and blessings from a distance.
Hi, first of all thank you for the congratulations and blessings, I’m glad to see that the channel is being appreciated from afar. In response to your question, this homemade treacle will have a smoky, bittersweet flavour much more intense than the Tate&Lyle version which is quite sweet, which lacks any smoky or bitter elements. Aside from those prominent flavour profiles, it has a very distinct flavour and can throw most off at first but like many things it tends to shine as an ingredient rather than a stand alone condiment.
Very nice. Going to try this in preparation for my batch of Branston Pickle (we’ll, actually, Guilford [Vermont] Pickle…) Two questions: Should this be refrigerated when finished? In either case, how long should it keep?
Hi Nichael, Thanks for the comment. In response to your first question: Black treacle does not need to be refrigerated, storing it in a cool cupboard will do In response to your second question: It should keep for 18months
Hi thanks for the feedback In response to your question: In theory as long as the lemon juice is fresh it should be fine. However, I won’t be able to tell you how much to add, in order to deliver the desired results, as I haven’t tried to make black treacle with pure lemon juice.
Can the chief tell me if I could add DEHYDRATED lemon to the treacle mix. I'm dehydrating fruit and veg for when SHTF. It would be great to have dehydrated lemons to rehydrate later when the food shops are empty.
Thanks for the question Black treacle lasts for at least a year in a cool dark cupboard. To store and best preserve black treacle, keep it in a sterilised tightly sealed glass jar. Hope this helps
I find it hard to get Lemons where I am in the UK. I always try to keep the bottle lemon juice in (used to get it in a lemon shaped bottle by jiffy!!) as have hot water and lemon before bed LOL anyway, could I put a tablespoon of that in instead of the quarter lemon? also means nothing to fish out at the end and no straining it either :)
I haven’t ever tried this recipe with lemon juice, so I’m unable to say how much should be added as well as whether or not it’ll have the desired affect of stopping the sugars from cooking further. If you do try it with lemon juice and it works out just fine share the news in the comments, though. Thanks
I'd possibly start with 1 teaspoon of juice as, thinking about it, lemons vary in size of course, but you generally get 2 tablespoons of juice from a whole lemon 3 teaspoons equals 1 tablespoon, which is 1/2 a lemon so 1 1/2 teaspoons would be a 1/4 of a lemon...but you don't squeeze the lemon in, so it would only be what leaches out during the cooking process. it will have to wait until I stock up on sugar LOL
The thing is, what you make there may taste like Black Treacle (or Blackstrap Molasses, which I am assured is just q different name for the same thing) but it has none of the nutritional properties of black treacle, on the contrary what you make is basically burnt sugar and has none of the important minerals and other nutrients that were removed from the sugar during production, nutrients that real treacle contains.
I was told that molasses was the American product, which is a little more thick and bitter. In Britain, what he made is called black treacle / syrup. Both are byproducts of the sugar refining process
@@TheUplate my understanding is that it is just a difference in naming, that black strap molasses and black treacle are the same thing - and unlike burnt sugar (which the video makes) they are fairly nutrient rich. There may be some differences as I think UK sugar is made.maonly from sugar beet, whereas the US may use more cane, which might mean they have different nutritional profiles, but otherwise I think they are the same.
@@MichaelGowland We use mostly beet, you're correct, but our white, granulated sugar is from cane. Both molasses and treacle were historically byproducts of the cane refining process, just extracted at different points - though in Britain, we'd still call molasses "treacle"
Adding Citric Acid has zero effect on the cooking! Only heat determines when something cooks or stops cooking. It's the lower temperature of the lemon that sinks enough heat to make a visible difference to the simmering. Citric Acid is used to partially invert the sugar because that's all it can do. Furthermore, this is NOT black treacle! All you are doing is over-caramelizing sugar syrup until it is black and totally devoid of sweetness, then sweetening it with more sugar. Real black treacle is black because by-products of the sugar refining process were added to partially-inverted sugar syrup. Those by-products are considerably more complex than the savory complex carbohydrates you're creating when you cook sugar to that level. So the real Black Treacle and this approximation taste very different from each other.
Excellent description. Thank you.
even paced, easy to understand, great photography, an friendly smiling person. I have subscribed.
Thank you Pierre
Thanks for this recipe. You explained it so well
I tried your recipe and it turned out well. I made some buns with it , my guests loved it. Thank you for sharing.
My pleasure
Great! I'm trying to make Jamaica ginger cake here in Argentina, and here doesn't have dark treacle. Thanks to you, I will prepare that cake, Saludos!
I’m glad to hear that this episode has served you well. And ginger cake is one my favourite cakes too ☝️😁
Great video!
Very nice video thanks
You’re welcome
Great stuff Lawrence, really enjoying your content mate!
Thanks for the kind words
I’ll be making some improvements to the channel in the coming months so stay tuned 😉
Now I’m going to have to see if you have a video on making Lyle’s Golden Syrup.
Episode 55
@@brilliantlybritish Very nice.
Love this. Thanks for sharing
You’re welcome
GENIUS! I’ve watched several videos on making treacle but this is the first time I understood what was happening. I knew black treacle was cooked to a higher temperature. But when I saw you adjust viscosity with boiling water I started thinking and hypothesized the ratios between first and second stage sugar would also affect strength of color and taste. Then I watched your golden syrup recipe and it was confirmed!
I’m so grateful you explained how to adjust viscosity. It matters if someone following the recipe experiences the same as you did in the demonstration. But for me, you triggered that thinking that led to a eureka moment and they are so fun! Subscribed, of course!
Thank you so much for the heart felt message
I noticed that a few people were finding it difficult to find ingredients like to buy this so I’m happy to hear that you’ve found this episode really helpful
I wonder how many African-Americans after watching this would rather have been brought up in the UK?😊 Most eloquently done Sir! Thank you!
Thank you
I wonder how many Americans after watching this would rather have been brought up in the UK? (Fixed that for you. 😉)
@@seventang I wonder how many Americans, after having seen this, would rather have been raised in the UK? I fixed the comma usage and removed an idiom, because I thought this was a grammar battle. Then I realized that you were fixing the ethnic aspect of the original comment and I agree with that.
They have a similar producy here in Japan (which they drizzle over vanilla ice cream) but it's not the same. Thanks for the recipe. The initial dark stage we call Black Jack and you can make it in a ladle to darken a gravy.
You’re welcome
Congratulations. How many days can stay?
Black treacle can last for more than a year in a dark cool place like a kitchen cupboard
Good video my friend. I think I’d have given the lemon a squeeze so more lemon juice is in the treacle but that’s just me.
I am really in the mood for a delicious sticky toffee pudding, yet i cant find black treacle in this country anywhere - which ked me to your channel!
So so grateful, very excited to get a taste of home!
I have one question: do you transfer the hot treacle into the jar immediately after it's gine through the sieve? Or does it have to cool down first? Im worried about breaking the glass haha
You’ll want to drive the treacle while it’s still hot.
As for storing it, if you’re reusing a glass jar like I did the jar will be heat resistant. Otherwise after sieving you can allow it to cool in a bowl before transferring to a jar.
I’m also glad to hear that this recipe has helped.
Btw in case you hadn’t noticed episodes 137 and 139 are our sticky toffee pudding recipes
Nice video.
Thanks a lot
Any requests or thoughts?
Wow thank you just found it and lobe it
You’re welcome
thanks for the recipe. I used to think that was molasses too.
You’re welcome Ingrid
Absolutely Brilliant! You’re smashingly handsome.
Thank you
Thankyou❤☮😀
You’re welcome 😉
So if my sugar does not goes liquid / dried do i just ass water a bit by bit ? It just dried before going into any kind of golden color
Try adding 3-4 tablespoons of water and heating the contents up more slowly next time around perhaps over a lower heat.
When the first stage is almost over in the episode (2:20 min) the content will appear dry before revealing the blackened darker syrup underneath.
When that happens you can then move on to the next step. Let me know if this helps.
It´s used in treacle tart or is other one?
Yes, black treacle is one of two main ingredients in a treacle tart
Do you know if this is the same as "browning sauce," or are those two different things?
If I’m not mistaken browning sauce is a savoury ingredient that can be added to sauces to enrich them with an umami flavour, usually being a beef or vegetable concentrate.
Black treacle however is all together something different as it has a sugar base and is used solely for sweetened dishes.
I learned something!
Glad to hear that
Hello!!!::: BrilliantlyBritish...Beautiful recipe!! You are very creative...Congratulations!!!!...I have a question for you.... What is the taste of this syrup, bitter, how is the caramel color???...or is it semi-sweet or sweet? ??... Greetings and blessings from a distance.
Hi, first of all thank you for the congratulations and blessings, I’m glad to see that the channel is being appreciated from afar.
In response to your question, this homemade treacle will have a smoky, bittersweet flavour much more intense than the Tate&Lyle version which is quite sweet, which lacks any smoky or bitter elements. Aside from those prominent flavour profiles, it has a very distinct flavour and can throw most off at first but like many things it tends to shine as an ingredient rather than a stand alone condiment.
@@brilliantlybritish Thank you very much for your prompt and extensive explanation, and above all your kindness....
Very nice.
Going to try this in preparation for my batch of Branston Pickle (we’ll, actually, Guilford [Vermont] Pickle…)
Two questions: Should this be refrigerated when finished?
In either case, how long should it keep?
Hi Nichael,
Thanks for the comment.
In response to your first question:
Black treacle does not need to be refrigerated, storing it in a cool cupboard will do
In response to your second question:
It should keep for 18months
thank you I can not find in bulgria yet but cheaper to make at home thank you.
You’re very welcome
I really did just make a cup of hot tea lol
You're hilarious! Great video. Can I substitute a splash of bottled lemon juice for the lemon wedge?
Hi thanks for the feedback
In response to your question:
In theory as long as the lemon juice is fresh it should be fine. However, I won’t be able to tell you how much to add, in order to deliver the desired results, as I haven’t tried to make black treacle with pure lemon juice.
Can the chief tell me if I could add DEHYDRATED lemon to the treacle mix. I'm dehydrating fruit and veg for when SHTF. It would be great to have dehydrated lemons to rehydrate later when the food shops are empty.
How can this be preserved and for how long
Thanks for the question
Black treacle lasts for at least a year in a cool dark cupboard.
To store and best preserve black treacle, keep it in a sterilised tightly sealed glass jar.
Hope this helps
I find it hard to get Lemons where I am in the UK. I always try to keep the bottle lemon juice in (used to get it in a lemon shaped bottle by jiffy!!) as have hot water and lemon before bed LOL anyway, could I put a tablespoon of that in instead of the quarter lemon? also means nothing to fish out at the end and no straining it either :)
I haven’t ever tried this recipe with lemon juice, so I’m unable to say how much should be added as well as whether or not it’ll have the desired affect of stopping the sugars from cooking further.
If you do try it with lemon juice and it works out just fine share the news in the comments, though. Thanks
I'd possibly start with 1 teaspoon of juice as, thinking about it, lemons vary in size of course, but you generally get 2 tablespoons of juice from a whole lemon
3 teaspoons equals 1 tablespoon, which is 1/2 a lemon so 1 1/2 teaspoons would be a 1/4 of a lemon...but you don't squeeze the lemon in, so it would only be what leaches out during the cooking process.
it will have to wait until I stock up on sugar LOL
Is it ok to replace the lemon with citric acid?
In theory, yes, however it would be difficult to determine the right amount to add
@@brilliantlybritish thank you ☺️
How did this man know I had a cup of tea.
👌
How much does this yield?
Up to 1L or 600-700g approx.
The thing is, what you make there may taste like Black Treacle (or Blackstrap Molasses, which I am assured is just q different name for the same thing) but it has none of the nutritional properties of black treacle, on the contrary what you make is basically burnt sugar and has none of the important minerals and other nutrients that were removed from the sugar during production, nutrients that real treacle contains.
I was told that molasses was the American product, which is a little more thick and bitter. In Britain, what he made is called black treacle / syrup. Both are byproducts of the sugar refining process
@@TheUplate my understanding is that it is just a difference in naming, that black strap molasses and black treacle are the same thing - and unlike burnt sugar (which the video makes) they are fairly nutrient rich. There may be some differences as I think UK sugar is made.maonly from sugar beet, whereas the US may use more cane, which might mean they have different nutritional profiles, but otherwise I think they are the same.
@@MichaelGowland We use mostly beet, you're correct, but our white, granulated sugar is from cane. Both molasses and treacle were historically byproducts of the cane refining process, just extracted at different points - though in Britain, we'd still call molasses "treacle"
Did you know the motif on the jar comes from the Bible when Simpson gave a riddle to the Philistine's.
Yes that’s right
I found the story of the company’s logo really interesting to be honest
@@brilliantlybritish if you wish I could give you a free home bible study.
Adding Citric Acid has zero effect on the cooking! Only heat determines when something cooks or stops cooking. It's the lower temperature of the lemon that sinks enough heat to make a visible difference to the simmering. Citric Acid is used to partially invert the sugar because that's all it can do.
Furthermore, this is NOT black treacle! All you are doing is over-caramelizing sugar syrup until it is black and totally devoid of sweetness, then sweetening it with more sugar.
Real black treacle is black because by-products of the sugar refining process were added to partially-inverted sugar syrup. Those by-products are considerably more complex than the savory complex carbohydrates you're creating when you cook sugar to that level. So the real Black Treacle and this approximation taste very different from each other.
Got bored waiting for him to get to the point and start the recipe