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King syrup, also known as golden syrup or light treacle, is a thick, amber-colored sweetening agent produced through the crystallization and refining of sugar cane juice. The syrup is the byproduct of sugar production—specifically, the liquid that remains after sucrose crystals have been extracted during sugar refining. It consists primarily of inverted sugars (glucose and fructose), sucrose, and water, giving it a distinctive smooth texture and mild caramel flavor with subtle hints of butterscotch. Though originating from sugar refineries in Britain during the late 19th century, the term "king syrup" is particularly associated with Caribbean and British colonial sugar production traditions. The syrup's golden hue and glossy appearance make it visually distinctive from darker molasses or treacle varieties.

King syrup functions as a multipurpose sweetener and binding agent in both sweet and savory applications. It is commonly used in baking (cakes, cookies, toffees, and flapjacks), where its moisture content and inverted sugar content promote browning and tenderness. The syrup also features prominently in British puddings, sauces, and glazes, and serves as a primary sweetener in Caribbean cuisine, particularly in desserts and beverages. Its pourable consistency and mild flavor make it suitable for drizzling over porridge, pancakes, and desserts, or for incorporating into marinades and barbecue sauces. Unlike molasses, king syrup's lighter flavor allows it to sweetened without overpowering other ingredients.