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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n