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.
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 !
Method
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. Add the boiling water, the kilo sugar and lemon slices.
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. Cool and pour into sterilised jars or bottles. Label and store in a cool place.
Tip
1. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (25g) | ||
Recipe Makes: 50 Servings | ||
|
||
Calories: 15 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 7751.6mg | 267 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.