Homemade Golden Syrup
Homemade Golden Syrup
Ingredients
- 500 grams raw sugar
- 200 ml cold water
- 1/8 teaspoon citric acid
- 30 ml boiling water, additional, if required to thin syrup
Instructions
- 1
Add the 500 grams of raw sugar and 200 ml of cold water to a heavy-bottomed pan.
⏱️ 1 min
- 2
Heat the mixture over medium heat, stirring frequently, until the sugar is completely melted and the mixture begins to simmer.
⏱️ 5 min
- 3
Add the 1/8 teaspoon of citric acid to the pan and stir it in well. The citric acid aids in the sugar inversion process, which is crucial for golden syrup.
⏱️ 1 min
- 4
Reduce the heat to a low simmer and let the mixture cook for approximately 45 minutes to 1 hour. If you have a sugar thermometer, the temperature should reach between 240-250°F (115-120°C). It's acceptable if the syrup thickens slightly beyond this, as it will only enhance the caramelized flavor.
⏱️ 60 min
- 5
To test the consistency, place a small amount of the hot syrup onto a cold saucer and allow it to cool for a moment.
⏱️ 1 min
- 6
If the syrup appears too thick after testing, carefully add 30 ml of boiling water to the pan and stir it in until well combined. This will help thin the syrup to your desired consistency.
⏱️ 1 min
- 7
Carefully decant the hot golden syrup into a clean, sterilized jar.
⏱️ 2 min
- 8
Allow the syrup to cool completely to room temperature before sealing the jar with a lid. This can take up to an hour or more.
⏱️ 60 min
- 9
Once cooled, label the jar. Your homemade golden syrup is now ready to be used for baking, drizzling over desserts, or adding sweetness to your favorite dishes.
⏱️ 1 min
Kitchen Tools
Homemade Golden Syrup
- 500 grams raw sugar
- 200 ml cold water
- 1/8 teaspoon citric acid
- 30 ml boiling water, additional, if required to thin syrup
Instructions
- 1
Add the 500 grams of raw sugar and 200 ml of cold water to a heavy-bottomed pan.
⏱️ 1 min - 2
Heat the mixture over medium heat, stirring frequently, until the sugar is completely melted and the mixture begins to simmer.
⏱️ 5 min - 3
Add the 1/8 teaspoon of citric acid to the pan and stir it in well. The citric acid aids in the sugar inversion process, which is crucial for golden syrup.
⏱️ 1 min - 4
Reduce the heat to a low simmer and let the mixture cook for approximately 45 minutes to 1 hour. If you have a sugar thermometer, the temperature should reach between 240-250°F (115-120°C). It's acceptable if the syrup thickens slightly beyond this, as it will only enhance the caramelized flavor.
⏱️ 60 min - 5
To test the consistency, place a small amount of the hot syrup onto a cold saucer and allow it to cool for a moment.
⏱️ 1 min - 6
If the syrup appears too thick after testing, carefully add 30 ml of boiling water to the pan and stir it in until well combined. This will help thin the syrup to your desired consistency.
⏱️ 1 min - 7
Carefully decant the hot golden syrup into a clean, sterilized jar.
⏱️ 2 min - 8
Allow the syrup to cool completely to room temperature before sealing the jar with a lid. This can take up to an hour or more.
⏱️ 60 min - 9
Once cooled, label the jar. Your homemade golden syrup is now ready to be used for baking, drizzling over desserts, or adding sweetness to your favorite dishes.
⏱️ 1 min