If you have a recipe that calls for Golden Syrup and you don’t have it, there’s no need to rush to the store or special order it – this tutorial will show you how to make golden syrup right in your kitchen! Just 3 ingredients, 99% hands off, and it keeps for months!
What Is Golden Syrup?
Golden Syrup is something you may not have heard of unless you’re into British baking. But it’s an indispensable ingredient when it comes to making a number of traditional British recipes. And its versatility extends far beyond that (ideas on ways to use it below). Golden syrup (also known as light treacle) is a thick amber-colored inverted sugar syrup comprised of sugar, water and citric acid. It has a deep caramelized, buttery flavor and has been a kitchen staple in Great Britain for over a century. It’s also popular in Australia and New Zealand. You’ve probably see the the iconic green and gold cans of Lyle’s Golden Syrup. In 2006 it made history when it was entered into the Guinness World Book of Records for having the world’s oldest branding and packaging. The design and appearance of the cans have remained consistent for nearly 140 years. This syrup is very thick (significantly thicker than corn syrup) and drizzles slowly. In more recent years Lyle’s has also made their product available in squeeze bottles for convenience to use at the table.
Golden Syrup vs. Corn Syrup
They are not the same: the ingredients, the process, the flavor and the texture are different. Golden syrup is made from sugar whereas corn syrup is made from corn and they are made using different processes. Corn syrup (whether light or dark) isn’t as thick and basically tastes like thick sugar water, lacking any depth of flavor (many people, including myself, think its cloyingly, sickly sweet). In contrast, golden syrup is thicker and has very deep caramelized, buttery, and complex flavor notes. There is no equivalent in the U.S. and substituting corn syrup will not yield the same flavor results.
How Do You Use Golden Syrup?
Golden syrup is very versatile and historically has been used in both sweet and savory applications though today it’s mostly used in baking and desserts. Anything that calls for corn syrup can be substituted with golden syrup for a far superior flavor. (As one example, try it in your next pecan pie to take it to a new flavor level!) You can use your homemade golden syrup as a substitute for any liquid sweetener. Here are a few ways you can use it:
Cookies/Biscuits (ANZAC Biscuits from Australia/New Zealand are a famous and delicious example) Fudge, Chocolates and Candies Ice Cream & Sorbets British Flapjacks Brandy Snaps Gingerbread (like my English Parkin) Treacle Tart and Treacle Pudding Butter Tarts Drizzled over pancakes, waffles, oatmeal and porridge Drizzled over fruit salads or yogurt In savory marinades for a touch of sweetness Used in place of simple syrup in drinks Baked Apples or Baked Pears
How To Make Golden Syrup
Let’s get started! This homemade golden syrup recipe is extremely easy to make using just 3 ingredients and is 99% hands off. This recipe makes about 20 ounces (about 3 cups) and don’t worry if you think that’s more than you’ll need for a while because this stuff keeps for several months at room temperature. But if you prefer you can also half this recipe. Put the sugar and water in a heavy-bottomed saucepan, stir to combine, and bring to a boil, stirring regularly to prevent burning, and stir very gently to avoid splashing the liquid up the sides of the saucepan. Gently stir in the lemon juice. Reduce the heat to a VERY low and gentle simmer (I use “3” on my induction cooktop). Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it gently simmer until it is a rich amber color. This will take upwards of an hour. Do not increase the heat to rush the process – caramelizing sugar is a low and slow process. Once the syrup is a rich amber color turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with a secure lid. Note: The syrup will be runny while it’s hot but will thicken as it cools. Store your syrup at room temperature in an airtight glass jar with a sealable lid. It will keep for many months. Enjoy! Read more about me…
