treacle

Treacle is a thick, sweet syrup produced during the processing of sugar from cane or beet. It is the viscous by-product left after sugar crystals are removed and refined. Treacle varies in color and flavor, with two main types: light treacle, pale amber with a mild caramel sweetness, and dark or black treacle, deeper in color and flavor with a more pronounced, slightly bitter note.

In British English, treacle can refer to both varieties, while golden syrup is a distinct pale syrup used as a universal sweetener; some contexts treat golden syrup as light treacle.

Treacle is produced as a by-product of sugar refining, from which sugar crystals are harvested. Light treacle and dark treacle differ in color and flavor, with dark treacle being richer and more robust.

It is a flavorful sweetener used in baking and desserts, especially in the United Kingdom and Ireland. It is a key ingredient in treacle tart, gingerbread, and various confections, and can be used to impart moisture and depth to cakes and pastries.

Regionally, treacle is less common in North America, where molasses or golden syrup is often substituted depending on flavor and color. Treacle is shelf-stable and should be stored in a cool, dry place in a sealed container.