Homemade Golden Syrup

by - July 18, 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.

When to prepare and how to store the golden syrup?

Please prepare 2 weeks in advance for the golden syrup to mature before using. The golden syrup can be stored in closed glass containers up to a year at room temperature. The longer the syrup matures, the more fragrance and favour it would bring up.

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Recipe - Homemade Golden Syrup


400g caster sugar
200g water
50g fresh lemon juice, sifted

  1. In a pot, add sugar and water. Lightly stir 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 low heat and continue to cook up to 110 - 115C (230 - 240F), for about 45 minutes. Along the way of cooking syrup, do not stir to prevent the syrup from crystalization.
  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 is best use it after two weeks.
  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)

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