GOLDEN SYRUP

Golden Syrup

First, pour 3 Tbsp water and 1/2 cup sugar into a saucepan. Carefully swirl the saucepan a couple times to combine the water and sugar.   

Heat to a simmer over medium heat. Ultimately you want to heat the syrup to about 350F, which is the temperature at which it will caramelize. Keep an eye on it as it simmers because it will look like it’s not doing much of anything for 10, 15 or 20 minutes (maybe more), and then it will suddenly turn a golden caramel color! 

If your syrup dries out before it turns golden, the problem is that the water evaporated before it reached the caramelization temperature. You can try adding a tablespoon of water and turning up the heat a bit (it helps to have a thermometer to check the temp) or just start over. 

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When the syrup is a nice caramel color, slowly add 1 1/4 cups boiling water (I pre-heat the water in my countertop water kettle). BE CAREFUL when you pour the water into the syrup! The water will sputter and steam when it hits the syrup, so pour slowly and carefully.

Then add 2 1/2 cups of sugar and bring the syrup back to a simmer. You can swirl the pot a bit or stir it a couple times right after adding the sugar — or just leave it alone. The sugar will dissolve as it reheats to a simmer.

(In my video you’ll notice I added the sugar before the water – it works fine in that order, too.) 

Add a slice of lemon (it keeps the syrup from crystalizing as it simmers).

Turn the heat down to low and let the syrup lightly simmer for about 45 minutes.

Then take out the lemon slice and let the syrup cool for a few minutes. 

Pour the syrup into a sterilized jar (I pour boiling water into my jar and let it sit for a couple minutes). The syrup will be thin at this point but will thicken up as it cools in the jar.

Now you have delicious golden syrup!  

This recipe makes about 16oz of syrup. Store in a cool, dry place.