Homemade Golden Syrup (small Batch)

Homemade Golden Syrup is something which has been on my "to do" list for a very long time now and I finally just got around to it. Golden Syrup is probably one of the most beloved of "British Ingredients," and is used a great deal in the U.K. for cooking, baking and all sorts.
Also known as light treacle, (as opposed to dark treacle which is more like molasses), Golden Syrup is a thick, amber-colored, inverted sugar syrup, which is made during the refining of cane sugar.
It has a lovely caramel-like flavor, with a soft undertone of lemon. It is quite simply delicious, even in its most basic form, but it really shines when you use it in baking!!

It can often be very difficult to procure on this side of the pond, however. You, more often than not, need to buy it online or from specialty shops, and at a premium price, if you can find it at all.

This need not be a problem any longer as today I am sharing a recipe to make your own Golden Syrup!! And I can promise you that it is not hard to make and tastes remarkably just like the real deal!!

I adapted the recipe I am sharing with you from one that I found here. I did take the liberty of cutting the recipe in half because I just didn't want the full amount, being only one single person, living alone. This half recipe makes 1 1/2 cups, the full recipe makes 3 cups. If you would like to make the larger amount by all means check it out on the original post!

Three simple ingredients and easily made, with very little effort, this syrup tastes just like the real deal. I hope you will be inspired to give it a go! You need never be without Golden Syrup or the delicious things you can do with it again!

WHAT YOU NEED TO MAKE HOMEMADE GOLDEN SYRUP
Three simple ingredients and a bit of patience. That's it!

2/3 cup (scant) (150ml) pure unchlorinated water
2 cups (400g) cane sugar
1 TBS fresh lemon juice

I used bottled "still" water without any chlorine in it. I did not want to risk flavoring my syrup with any kind of chemicals. I wanted it to be as pure as possible. You could also use filtered water.
By cane sugar I mean sugar which has come expressly from sugar cane, not sugar beets. It comes in many forms and can be less processed/unbleached. I like to use the organic granulated sugar that you can buy at Costco. It is less refined than the others and has a more natural color.
You can use bottled lemon juice, but I prefer the flavor from using freshly squeezed lemon juice. In my opinion, there is no comparison. One is straight from the lemon, and the other is processed and reconstituted. Fresh just tastes better.

HOW TO MAKE GOLDEN SYRUP

This is a really simple thing to make. If you follow my directions to the "T" you will be rewarded with a delicious treat at the end!

Measure the water and sugar into a medium/large saucepan. Bring to the boil, stirring constantly to help prevent the sugar from catching on the bottom of the saucepan and burning. (Be gentle so it doesn't splash up the sides.)

Once it comes to a complete boil, add the lemon juice, stirring it in completely. Reduce the heat to low and continue to simmer gently, uncovered with NO STIRRING for 30 to 50 minutes or until the mixture attains a rich amber color.

You can check the temperature with a candy thermometer. It should read between 240*F-250*F/115.6*C - 121*C. (See recipe notes.)

Remove from the heat and let sit for several minutes. Pour the hot syrup carefully into a glass jar. (Should hold 1 1/2 cups/360ml.)

Leave to cool completely before covering tightly with a lid. Store at room temperature in a dark place. This will keep for 2 or 3 months.

Notes

If your syrup appears to be too thick and stiff, you can gently reheat with a little bit of water to thin it out. You shouldn't need a lot.

If your syrup is too thin, then you need to allow it to caramelize for longer. The temperature is key.

It is really important that you do not stir the syrup once it is simmering, nor do you let it boil after the initial boil. Boiling it at a high temperature would turn it into candy. Stirring it would develop sugar crystals which you don't want.
Also do be sure to cool it completely, uncovered. That way the steam from the hot syrup won't get caught between the lid and the syrup, running the risk of diluting it.
If you do exactly as the recipe says, then you, too, can have a beautiful syrup that can be used in a multitude of ways!

This was so, so, so good. I could not resist enjoying it drizzled over my morning oats instead of my usual date syrup. I loved that it was so easy to make.

Now I won't have to order it online any more at a premium price. I can simply make my own and have it on tap whenever I want or need some. This homemade Golden Syrup was pretty much indistinguishable from the real deal. I highly recommend!

HOW TO ENJOY HOMEMADE GOLDEN SYRUP
Now that you have made your own Golden Syrup, you may be really keen to try it out in some tasty recipes. Its awfully good drizzled over toast, pancakes or oatmeal, and stirred into hot drinks, but where it really shines is in baking. Here are some of my favorite ways to use it in baking that I think you might also enjoy!
GOLDEN SYRUP PUDDINGS - A delicious promise of something sweet at the end of the meal, these old fashioned puddings are very reminiscent of what might have been served for afters when it came to school dinners in the 50's/60's/70's. Delicious self saucing cakes with a light and fluffy cake on top and a lush sauce on the bottom. Delicious served warm with lashings of custard or cream, or even a scoop of vanilla ice cream on top! I like to make these in individual pudding dishes/ramekins so that everyone gets their own.
GOLDEN SYRUP DUMPLINGS WITH CUSTARD - Rich, stodgy, and oh so delicious. Imagine puffy little buttery dumplings . . . poached in a buttery golden syrup and brown sugar sauce . . . spooned all hot and scrummy into a bowl and then covered with lashings of warm vanilla custard. Old fashioned and really tasty!
HOMEMADE HOBNOBS - Delicious, crunchy, oaty biscuits/cookies. Perfect with a hot drink. These are beautifully dunkable and everyone's favorite cookie. Not surprisingly this is one of the most popular recipes on the page. No small wonder as they are fabulous!
Yield: 1 1/2 cups (12 servings)Author: Marie Rayner