Golden Syrup Recipe - How to Make Golden Syrup | Homemade Golden Syrup
Golden syrup is an invert sugar syrup which is amber in colour. This is used in many recipes specially baking recipes. Making golden syrup at home is very easy, you need just sugar, water and lemon.
Print
Pin
Servings: 500 grams
Ingredients
- Sugar - 100 grams / ½ cup
- Sugar - 500 grams / 2 ½ cup
- Water - 4 tblspn
- Boiling Water - 300 ml / 1 ¼ cup
- Lemon - ½ a small lemon
Instructions
- 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.
Notes
1)When you are caramelizing the sugar don't 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, don't 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.
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, don't 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.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share by Email
Share on Facebook