How To Make Golden Syrup
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
24 servings
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Calories
65 kcal
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Course
Condiments
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Cuisine
British
How To Make Golden Syrup
Description
This Golden Syrup recipe starts by dissolving cane sugar in water and bringing it to a boil. Lemon juice or citric acid is added to prevent crystallization and to balance sweetness with slight acidity. The mixture is then simmered gently without stirring for 40 to 60 minutes until it reaches a rich amber color and attains a syrupy consistency. The syrup’s thickness and color develop gradually during this slow simmer, with a temperature of 240-250°F indicating the correct stage. Using a digital thermometer can help ensure precise caramelization, especially when substituting part of the sugar with brown sugar, which affects appearance cues.
The end product is a versatile golden syrup with a smooth, amber-rich texture and sweet flavor suited for drizzling, baking, or cooking applications. It should be cooled before storing in a sealed glass container.
Adjusting the syrup's consistency is possible by gentle reheating with water if needed. This method clearly outlines how to achieve golden syrup with traditional ingredients and careful temperature control.
Ingredients
- 1 1/4 cups water
- 4 cups cane sugar for a deeper flavor you can substitute a little bit of brown sugar if desired but will need to use a digital thermometer *see Note
- 2 tablespoons lemon juice (either fresh or bottled will work but fresh produces a better flavor)
- citric acid this can be used instead of lemon juice if you wish to avoid a lemon flavor, however it tends to be slightly bitter
Instructions
- Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan. Once boiling gently stir in the lemon juice or citric acid. Reduce the heat to a very low and gentle simmer (I use "3" on my induction cooktop but this will vary from cooktop to cooktop) Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. If you're using a thermometer the temperature should be about 240-250 degrees F.Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.
- Turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with tight sealing lid.Store your golden syrup at room temperature where it will keep for several months. This makes approximately 3 cups of golden syrup.
Notes
- Using a digital thermometer is recommended if substituting some brown sugar to gauge doneness accurately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 65kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Sugar | 17g | 34% |
| Vitamin C | 1mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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