MISC RECIPES - Dips/Spreads/Sauces/Pastes

Homemade Golden Syrup

July 18, 2017 | Recipe by Bake with Paws

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.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Homemade Golden Syrup


400g caster or brown 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 turns to amber colour, with a consistency close to honey but not yet. Turn off 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 watery and runny. Once it cools down, it becomes a lot thicker.
  2. The longer you cook the syrup, the darker it becomes. 
  3. Please do not cook on high heat, or you’ll lose all the water before the syrup turning to amber colour.
  4. The syrup will turn hard after cooling down if you cook for too long.  Because of  loosing too much water. If this happen, 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)


  1. Hi can I use molasses sugar instead of brown sugar? I'd like to make it for my toddler, can I reduce the sugar? May I know what can I use this golden syrup for rather than mooncake biscuit?

    1. Hi, thanks for reading this post. I have not try molasses sugar and I am not sure whether it will work. But, I used organic brown sugar.

      Not advisable to reduce the sugar as it will affect the consistency.

      I only used it for mooncake and never tried on other thing.. lol

      Cheers :)

  2. So, the syrup will turns to amber clour when it reached the temperature of 110-115°C?

    1. Hi, thanks for reading this post. To be honest, I forgot when it turned to amber colour as my last cooking this was a year ago. lol However, it will eventually turn to amber colour. I used organic brown sugar and the colour become amber was earlier compared to white sugar.


  3. Can the homemade golden syrup keep for 3-5 years?

  4. Hi, Thank you for visiting Bake with Paws.
    I have tried so far 2 years the longest. I guess as long as the syrup doesn't go bad then it is safe to use.

    Cheers :)


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