This homemade golden syrup is rich, buttery, thick and hits all the right spots. If you've discovered a recipe that calls for the use of this British baking ingredient and you don't have it at hand, you can easily make it on your own.
All you'll need is 3 simple ingredients and minutes of hands-on time.
Recently, I've been trying a lot of sweet condiments and sauces. From my all time favorite homemade date sugar and whipped honey to my newest olive oil caramel sauce and pistachio cream, there's a lot for you to choose from if you have a sweet tooth and want to try something interesting to jazz up your favorite foods.
And this time, I wanted to take things a step further and make this sweet, sticky and delicious concoction.
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What's So Great About the Recipe?
While golden syrup is traditionally used for baking and dessert recipes in particular, you can also use it as a flavored liquid sweetener for a variety of culinary creations from fudge, candies, ice-creams, sorbets, flapjacks and even waffles.
You can also drizzle it over your yogurt bowls and fruit salads to lend them a bit of extra flavor or add it to your marinade to lend it a bit of sweetness.
Think of it as a substitute for honey!
Recipe Ingredients
Sugar: I used white sugar here, but you can also use light brown sugar if you want to.
Lemon juice: Fresh lemon juice is what adds that incredible flavor to the syrup. If you don't have fresh lemons, bottled lemon juice can work in a pinch.
See recipe card for quantities.
Variations & Substitutions
- For a hit of fall flavor, feel free to add a pinch of cinnamon or nutmeg spice into the mix towards the end.
- If you prefer the syrup to have a deeper caramel-like flavor, start with brown sugar instead of white sugar.
How to Make Golden Syrup
In a saucepan over medium heat, add the water and sugar and mix until the sugar has completely melted.
Now add the lemon juice and a couple of lemon slices and bring the heat down.
Let this cook for about 40-60 minutes or until the mixture gets to this deep amber color.
Take it off heat, allow it to cool down and then transfer it to an airtight container.
💭Top Tip
If the syrup looks runny when you take it off heat, don't worry. It will thicken as it cools down.
How to Store Homemade Golden Syrup
You can store your homemade golden syrup at room temperature for months. Use a clean glass jar or an airtight container to store it, and place it in a cool and dark place away from direct sunlight.
Tips & Tricks to Nail the Recipe
- Getting the syrup to that perfect amber color takes time, so be patient.
- Remember that it is a low and slow process- don't try to rush things and cook it over high heat, or you'll risk burning the syrup.
- Make sure you use a heavy bottomed saucepan to make the syrup.
- Once you add the sugar, give the mixture a quick stir and then let it cook without disturbing it. This will help prevent crystallization of sugar and you'll get the perfect thick and sticky syrup you're looking for.
- Allow the syrup to cool down a bit before you transfer it to a jar. The syrup is quite hot, and it can risk the glass jar cracking.
Recipe FAQs
If you're using dark brown sugar, you won't be able to rely on the color to check the doneness of the syrup. In such a case, using a candy thermometer is your best bet.
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If you tried this homemade golden syrup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Golden Syrup
Ingredients
- 2 ½ cup sugar
- ¾ cup water
- 1 tablespoon lemon juice
- 1-2 lemon slices
Instructions
- In a saucepan over medium heat, add the water and sugar and mix until the sugar has completely melted.
- Now add the lemon juice and a couple of lemon slices and bring the heat down.
- Let this cook for about 40-60 minutes or until the mixture gets to this deep amber color.
- Take it off heat, allow it to cool down and then transfer it to an airtight container.
Notes
- If the syrup looks runny when you take it off heat, don't worry. It will thicken as it cools down.
- Getting the syrup to that perfect amber color takes time, so be patient.
- Remember that it is a low and slow process- don't try to rush things and cook it over high heat, or you'll risk burning the syrup.
- Make sure you use a heavy bottomed saucepan to make the syrup.
- Once you add the sugar, give the mixture a quick stir and then let it cook without disturbing it. This will help prevent crystallization of sugar and you'll get the perfect thick and sticky syrup you're looking for.
- Allow the syrup to cool down a bit before you transfer it to a jar. The syrup is quite hot, and it can risk the glass jar cracking.
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