Golden syrup is an inverted sugar syrup often found in recipes for American and English sweets. It is thick and amber in color. It is very popular in the U.S. and can be found in almost every major supermarket. We can’t find it on the shelves here, so we have to make it ourselves.
The texture of golden syrup resembles honey and is an alternative to honey. You can substitute it for honey in recipes, for example, if you have allergies or when there is no honey on hand.
The syrup will be quite liquid during cooking, but will thicken after cooling. The main thing here is not to overcook it on the stove, otherwise it will become too thick and uncomfortable to use. But even if this happens and after cooling you realize that it is too thick – you can heat the syrup by putting the jar in a saucepan with water. And then add a couple of tablespoons of boiling water to the syrup and stir to dilute it.
In any case, even if you get the syrup too thick, it will not affect its quality, you can also use it in recipes, it will just be a little more difficult because of the excessive thickness and viscosity.
The syrup in my photos is just overexposed, I wanted to get more texture in the photo and I cooked it for 1 hour instead of 45 minutes just in case.
- 750 grams (1,7 lb) of sugar
- 30 ml. (2 tbsp) lemon juice (~2 tbsp, ~juice of one medium lemon)
- 300 ml (1,3 cups) water
Step by step Directions
Mix 750 grams (1,7 lb) of sugar and 300 ml (1,3 cups) of water in a saucepan. Make sure that the water level is not above the middle of the saucepan. Otherwise, when boiling, some of the syrup may end up on the stove.
Prepare 30 ml (2 tbsp) of lemon juice and keep at the ready.
Place the saucepan over medium heat. Stir constantly until the sugar has completely dissolved. You will understand this in the process, by the way you feel the stirring. When the spatula passes over the walls and the bottom smoothly, without resistance – the sugar has dissolved.
Set aside the spatula and leave the syrup to simmer over medium heat. Do not go too far away. When the syrup begins to bubble and boil, add 30 ml (2 tbsp) of lemon juice to it, passing it through a fine sieve.
After that, put the saucepan on the smallest burner, on the lowest heat. Leave for 45 minutes.
After 45 minutes, turn off the heat and let the syrup cool for 10-15 minutes in the saucepan. Then pour into a jar.
Do not cover until the syrup has cooled completely.
If after cooling you see that the syrup is too thick, there are three ways: use as is, heat the syrup in a water bath, or dilute the syrup with 1-2 tbsp. of boiling water and stir.
- 750 g white sugar
- 30 ml lemon juice (~2 tbsp, ~juice of one medium lemon)
- 300 ml water
- In a saucepan mix sugar and water. Prepare 30 ml of lemon juice and keep at the ready.
- Place the saucepan on medium heat, stirring constantly until the sugar has completely dissolved.
- Cook the syrup until boiling. Strain 30 ml. lemon juice through a fine sieve.
- Put the casserole on the lowest burner, turn down the heat to a minimum and cook for 45 minutes. Cool for 10-15 minutes.
- Pour into a jar, allow to cool to room temperature before closing the lid.