Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
Molasses, or dark treacle, has a richer colour than golden syrup, and a strong, distinctive flavour.
Buying golden syrup can be pretty expensive, but i am telling you, this recipe is super easy and is very cheap to make. It is very very easy to make at home. You can use this golden syrup in any baking recipes or any recipe that calls for golden syrup. It is a fool proof and very yummy syrup. It is a british product.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 45 mins to 1 hour
Makes: more than 500 grams
Sugar – 100 grams / 1/2 cup
Sugar – 500 grams / 2 1/2 cup
Water – 4 tblspn
Boiling Water – 300 ml / 1 1/4 cup
Lemon – 1/2 a small lemon
Take a heavy bottom sauce pan, add 100 grams of sugar and 4 tblspn of water. Mix well.
Put it on heat and mix on low heat till sugar is completely melted.
Now cook this till the sugar caramelize. Dont stir, just swirl the pan. cook till it gets nice golden colour.
Now slowly add in boiling water and keep mixing. It will splatter be careful. Once you added all the water mix well so the sugar comes back to a boiling point.
At this point add in 500 grams of sugar and mix well. Keep mixing on a low heat till all the sugar is melted,.
Now add in lemon slice into the syrup and mix well.
Once all the sugar is melted, put the flame to a low simmer (very low low flame) and simmer this for 25 to 30 mins till the mixture thickens little.
The mixture will look watery but once it cools it will thickens.
Now strain syrup and put it in a clean dry heat safe container when it is still hot.
set aside to cool down completely.
Now if you check it will be thickened like a golden syrup.
cover it and store it in your shelf for many months.
There are some key point you have to keep on mind while making this,
1)When you are caramelizing the sugar dont stir it, else it will crystalize the sugar. Just swirl the pan.
2)When you are simmering the sugar for the final stage, cook it on a very very low heat.
3)Adding lemon is important, the citric acid in the lemon will prevent the sugar from getting crystalized.
4)If have over cooked the syrup and once it cools down, if it gets too thick than needed, dont worry, empty the sugar in a pan and add more boiling water and simmer for couple of mins.
5)Store this in a clean, dry heat safe jar in normal cupboard and not in fridge.
|first take a heavy bottom pan|
|add 4 tblspn of water|
|add 1/2 cup of sugar|
|put it on a low heat and keep mixing till it the sugar is melted|
|bring it to a boil|
|cook till it gets nice golden colour|
|dont stir the pan, just swirl the pan|
|now you can see the colour is getting dark|
|now it is almost done|
|now add in boiling water ( 300 ml)|
|Add the remaining 500 grams of sugar|
|now the sugar is all melted|
|now add half a lemon|
|cook on very low heat ..it has to be on very very low flame|
|dont stir at this point|
|after you have simmered for 30 mins..the mixture will look little runny, but it will thicken a lot as it cools|
|it will look like this|
|you can see the lemon has almost candied. Remove off the lemon|
|strain the syrup|
|now pour this in a clean dry heat safe jar|
|set aside till it cools|
|see how thick it has got..|