Making Golden Syrup at Home
Homemade syrup offers a richer, less cloying profile than store-bought varieties. It acts as a foundational ingredient for cakes and puddings, providing a lingering depth that standard white sugar cannot.
Watch the temperature, not the clock.
Sugar reaches extremely high temperatures quickly. Keep a bowl of ice water nearby for accidental spills and use a heavy-bottomed pot to prevent localized hot spots.
- Heavy-bottomed stainless steel saucepan
- Candy thermometer
- Silicone spatula
- Sterilized glass jar for storage
What goes in.
- 400ggranulated white sugar
- 125mlboiling water (for the caramel)
- 200mlboiling water (for the dilution)
- 1 tbspfresh lemon juice
The Acid Balance
Adding lemon juice converts the sucrose into glucose and fructose, preventing the syrup from turning back into solid sugar crystals once it cools.
The method.
Caramelize the sugar
Place 200g of the sugar and 50ml of water in the saucepan over medium heat. Do not stir; swirl the pan gently. Cook until the sugar turns a deep, dark amber color, similar to burnt honey.
Deglaze the pot
Carefully pour in the 125ml of boiling water. The mixture will steam aggressively. Stir with a heat-resistant spatula until the hardened caramel dissolves back into the liquid.
Incorporate remaining ingredients
Add the remaining 200g of sugar, the 200ml of boiling water, and the lemon juice. Bring to a gentle simmer.
Reduce to consistency
Maintain a low simmer until a candy thermometer reads 110°C. The syrup should coat the back of a spoon with a heavy, steady drip.
Other turns to take.
Dark Treacle Style
Increase the initial caramelization time until the sugar is nearly black before adding water, resulting in a stronger, slightly bitter note.
When it doesn't go to plan.
Test thickness by dropping a small amount onto a cold plate; it will firm up significantly as it loses heat.
Do not stir the caramel in the first stage, as this encourages crystals to form on the sides of the pan.
Store in a clean glass jar at room temperature; it will keep for several months.
The ones that keep coming up.
Why did my syrup turn grainy?
This happens when sugar crystals form before the lemon juice can break them down. Ensure all sugar is fully dissolved during the initial boiling stage.
Can I use bottled lemon juice?
Fresh juice is preferred for its acidity level, but bottled juice will function as long as it contains no added sugars or preservatives.