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.

Recipe - Homemade Golden Syrup

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)