Homemade Golden Syrup (small batch)

 

It can often be very difficult to procure on this side of the pond, however.  You, more often than not, need to buy it online or from specialty shops, and at a premium price, if you can find it at all.

This need not be a problem any longer as today I am sharing  a recipe to make your own Golden Syrup!!  And I can promise you that it is not hard to make and tastes remarkably just like the real deal!!

I adapted the recipe I am sharing with you from one that I found here. I did take the liberty of cutting the recipe in half because I just didn’t want the full amount, being only one single person, living alone. This half recipe makes 1 1/2 cups, the full recipe makes 3 cups. If you would like to make the larger amount by all means check it out on the original post!

Three simple ingredients and easily made, with very little effort, this syrup tastes just like the real deal. I hope you will be inspired to give it a go!  You need never be without Golden Syrup or the delicious things you can do with it again!   

 

 

HOW TO MAKE GOLDEN SYRUP

This is a really simple thing to make. If you follow my directions to the “T” you will be rewarded with a delicious treat at the end! 

Measure the water and sugar into a medium/large saucepan. Bring to the boil, stirring constantly to help prevent the sugar from catching on the bottom of the saucepan and burning. (Be gentle so it doesn’t splash up the sides.)

Once it comes to a complete boil, add the lemon juice, stirring it in completely. Reduce the heat to low and continue to simmer gently, uncovered with NO STIRRING for 30 to 50 minutes or until the mixture attains a rich amber color.

 

 

 

 

Yield: 1 1/2 cups (12 servings)

Author: Marie Rayner

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Homemade Golden Syrup (small batch)

Prep time: 5 MinCook time: 50 MinTotal time: 55 Min

Three simple ingredients and you can make your own, from scratch, Golden Syrup. No need to buy it at a specialty store any longer. Simple and easy to make at home and a lot cheaper as well!

Ingredients

• 2/3 cup (scant) (150ml) pure unchlorinated water
• 2 cups (400g) cane sugar
• 1 TBS fresh lemon juice

Instructions

1. Measure the water and sugar into a medium/large saucepan. Bring to the boil, stirring constantly to help prevent the sugar from catching on the bottom of the saucepan and burning. (Be gentle so it doesn’t splash up the sides.)
2. Once it comes to a complete boil, add the lemon juice, stirring it in completely. Reduce the heat to low and continue to simmer gently, uncovered with NO STIRRING for 30 to 50 minutes or until the mixture attains a rich amber color.
3. You can check the temperature with a candy thermometer. It should read between 240*F-250*F/115.6*C – 121*C. (See recipe notes.)
4. Remove from the heat and let sit for several minutes. Pour the hot syrup carefully into a glass jar. (Should hold 1 1/2 cups/360ml.)
5. Leave to cool completely before covering tightly with a lid. Store at room temperature in a dark place. This will keep for 2 or 3 months.

Notes

If your syrup appears to be too thick and stiff, you can gently reheat with a little bit of water to thin it out. You shouldn’t need a lot.

If your syrup is too thin, then you need to allow it to caramelize for longer. The temperature is key.

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