HOMEMADE GOLDEN SYRUP

Tuesday, 18 July 2017



I tried to make this golden syrup for my Mooncake Biscuits. The ready golden syrup can be found at the grocery store shelf. But, I thought homemade might be better as I would know every ingredient used.  This recipe adapted from Christine's Recipes.INGREDIENTS:

400 gm caster sugar
200 ml water
50 ml fresh lemon juice, sifted

METHOD:

1.  Use a stainless pot, add sugar and water. Lightly swirl the pot to combine the sugar and water.

2.  Turn on the heat to medium and bring it to a boil. Add lemon juice. When it boils again, reduce heat to low. Don’t ever stir or touch the sugar solution. Continue to cook up to 110 - 115C (230 - 240F), for about 45 minutes. Along the way of cooking syrup, damp a brush with water and brush away the sugar on the sides of the pot and avoid the sugar from being crystallized (as shown in picture).

3.  When the syrup becomes amber, with a consistency close to honey but not yet. Remove from the heat. Let it cool and transfer to a clean air-tight jar. It’s ready for use after one or two days. The golden syrup can be stored up for several months to a year at room temperature. The longer the syrup matures, the more fragrance and favour it would bring up.

Notes:

1.  When the syrup is still hot, it looks rather watery and runny. Once it cools down, it becomes a lot thicker.

2.  The longer you cook the syrup, the darker it becomes. Make sure the stove heat isn’t too high, or you’ll lose all the water before getting the amber colour you want.

3.  If the syrup turns too hard after cooling down, don’t panic. It’s because the syrup has cooked for too long and lost too much water. Just add some more water and cook again to your preferred consistency (vice versa, if the syrup is too runny, you can also heat it up and cook again)