If you are looking for a quick and easy homemade golden syrup recipe, you have come to the right place.
I am sharing on this page, my true and tried golden syrup recipe that is not only easy to make but also super delicious.
There are many dessert recipes out there that call for the use of golden syrup. While you can find golden syrup in most groceries or baking supplies stores, its never the same as making your own homemade golden syrup. One thing for sure, you save quite a bit of money by making your own, and not to forget the freshness and exclusiveness of it being made at home, with all the TLC.
I do not quite know why golden syrup is called as such, but I believe it could be from its color. The syrup has a deep gold hue to it (or amber), similar to honey and maple syrup. While all three might look the same, the difference is definitely noticeable in the taste. Honey has a more intense taste while maple syrup is normally a little lighter. The golden syrup on the other hand has a slightly caramelized and tangy taste to it.
There are only 3 ingredients required to make golden syrup - white sugar, water and lemon. The proportion of white sugar to water is 2:1 which means for every one part water, you need to add 2 parts of sugar. As for the lemon, a thin slice is sufficient for a reasonably large batch of syrup, unless of course you prefer the syrup to have a more intense lemon taste to it. The purpose of adding the lemon is not so much for the taste but more for preventing the sugar from crystallizing. So you get the idea. I have come across recipes that require lemon juice to be added into the syrup but I find popping a slice of lemon in is all that is needed for perfect homemade golden syrup.
You can make golden syrup in 2 different methods. The first method, which is also the most common one you will find on the internet when you search for homemade golden syrup recipe requires the syrup to be prepared in 2 parts. The first part involves caramelizing a small part of sugar in the recipe with very little water. Once the sugar turns into a deep amber shade, the remain sugar and water is added in. The solution is then heated again over very low flames until it reaches the desired thickness.
The other method, which is what I always use is a simplified version of the above method. Instead of dividing the sugar and water into 2 parts and boiling them in 2 stages, I do it all at once. I begin by adding all my sugar into a heavy base saucepan and then add all the water to it. I stir it over medium heat until the sugar is dissolved and then toss in the lemon slice. I continue to cook the syrup over very low flame until the syrup gradually turns amber. At this point, the lemon slice becomes transparent. I then remove the lemon slice and let the syrup cool down to room temperature before straining and storing it in a jar.
I have also come across a few recipes which require absolutely no stirring during the caramelizing process to prevent sugar crystallization. I always stir mine (though not too often) and have never had the problem of crystallization, which I believe is solved by adding a lemon slice into the syrup.
Sugar caramelization can be a bit tricky. Once the sugar starts to brown, it can really happen very quickly. At one point, you will have a very light golden syrup, and the next minute, you can end up with overly darkened syrup. The key is too keep the fire very low and keep watching the syrup.
How to check for if the syrup is done:
If you have never made golden syrup, deciding when to remove the syrup from heat can be a bit tricky. This is because the syrup is very runny when its hot and get pretty thick once it reaches room temperature. So, if you keep your syrup on the heat until it thickens to honey-like consistency, you will end up with hard candy once it has cooled down. There are 2 ways in which you can check for if the syrup is done. One is by using a candy thermometer. Once the sugar temperature reaches between 230 degrees F to 240 degrees F, you can remove it from the heat. If you do not have a candy thermometer, the best way to gauge if the syrup is done is by observing its color. Once it turns light amber, and the lemon turns transparent, remove the syrup from heat and let it cool down to room temperature. The other way is to remove the syrup from heat once its reaches the soft ball stage (pour a few drops of the syrup in a bowl filled with water and try to push the syrup with your fingers. If it melts away, you need to cook it longer. If the syrup does not readily dissolve and forms a soft ball in the water, that means it is ready and can be removed from heat).
If, after the syrup has cooled down to room temperature and is still a bit too runny, you can always return it to the heat and let it thicken for a few minutes.
On the other hand, if you find that your syrup is over cooked that it has turned too thick, you can always add a little boiling water to it and re boil the syrup. As soon as syrup starts to boil, remove it from the heat and let it cool.
Here is my video on how to make your own homemade golden syrup:
And that's pretty much all the guide I have for homemade golden syrup. Here is the full recipe:
500g White sugar
A slice of lemon
The syrup will still appear runny when you remove it from the heat and will thicken after it has cooled down.
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