Golden Syrup

Golden Syrup

If you are somewhere in this world where golden syrup is not readily available, this homemade version is a good substitute. Of course in terms of fragrance, you can't beat the commercial ones. I made this especially to make mooncake but with the price of a tin of golden syrup being so expensive nowadays, I have been using this for any baking or cooking that calls for golden syrup in lieu of the store ones. It is not labour intensive even though it requires 45 minutes cooking, as once the caramel is done, the syrup is left alone to boil quietly. I did admit I stuffed up as I extended the time to 1 hour and the next day after cooling, the syrup was admittedly very hard. But no matter, I did another half a recipe, halved the cooking time, poured the 'hard' syrup in and the golden syrup came out as good as !

Ingredients

  • 200 g sugar
  • 50 g water
  • 1 kg sugar
  • 600 g boiling water
  • 2 slice lemon

Instructions

  1. Pour 200g sugar and 50g water into a large saucepan. On medium heat, twirl the pot around and caramelise the sugar until a dark golden colour.
  2. 2. Add the boiling water, the kilo sugar and lemon slices.
  3. 3. On low heat boil for 45 minutes until thick (stir it ocassionally if you must or leave it alone to do its own thing).
  4. 4. Cool and pour into sterilised jars or bottles. Label and store in a cool place

Recipe Notes

The syrup when hot will always look watery but will thicken when cooled.
2. If you find after cooling the syrup is not thick enough, don't panic - boil it again for a few more minutes.
3. On the other hand if you find after cooling the syrup is way too thick, make up another half recipe, add the 'hard' syrup in as well and boil it all together for less than the required 45 minutes.
4. Do not throw away the discarded lemon slice. It taste just like candied lemons.
5. For mooncakes : the golden syrup is the key factor in ensuring that mooncakes keep longer and the skin does not turn mouldy quickly. The syrup is kept in a cool and dry place and left to mature. It can be made months ahead or kept up to a year. Quoted from Amy Beh @kuali.

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