How To Make Golden Syrup Recipes

HOW TO MAKE GOLDEN SYRUP

How To Make Golden Syrup image

No need to rush to the store or special order your Golden Syrup. With just 3 ingredients you can make your own. It's easy, is 99% hands off, and your syrup will keep for months!

Provided by Kimberly Killebrew

Time 1h5m

Number Of Ingredients 4

Ingredients

1 1/4 cups water (300 ml)
4 cups (800 g) sugar ((for a deeper flavor try substituting a little brown sugar))
2 tablespoons lemon juice ((either fresh or bottled will work))
OR 1/2 teaspoon citric acid ((instead of the lemon juice))

Steps:

Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan. Once boiling gently stir in the lemon juice or citric acid. Reduce the heat to a very low and gentle simmer (I use "3" on my induction cooktop but this will vary from cooktop to cooktop) Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. If you're using a thermometer the temperature should be about 240-250 degrees F.Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.
Turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with tight sealing lid.Store your golden syrup at room temperature where it will keep for several months. This makes approximately 3 cups of golden syrup.

Nutrition Facts : ServingSize 2 tablespoons, Calories 65 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Sugar 17 g

GOLDEN SYRUP CAKE

Golden Syrup Cake image

A rich, moist cake drenched with the wonderful flavour of golden syrup

Provided by rhudson

Time 1h

Yield Serves 16

Number Of Ingredients 8

Ingredients

225g Butter
225g Sugar (light muscovado adds depth but caster is fine)
450g Golden Syrup
450g Self Raising Flour
2 Large Eggs
300 ml milk (whole or semi-skimmed)
4 tbsp Golden Syrup
30cm x 23cm x 4cm baking tin or foil tray bake

Steps:

Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.

GOLDEN SYRUP

Golden Syrup image

If you've wanted to try some of those lovely recipes from Down Under and Across the Pond but could not find this ingredient, now you can make your own and "have a go at it".

Provided by ElaineAnn

Categories Low Protein

Time 15m

Yield 1 batch

Number Of Ingredients 4

Ingredients

1/4 cup sugar
1/2 teaspoon vinegar
1 teaspoon water
1/3 cup light corn syrup

Steps:

Put sugar in a small heavy pan and shake pan so the sugar is in an even layer.
Sprinkle it with vinegar and water.
Cook over low heat, without stirring, for 5 minutes.
Increase heat to medium and cook until syrup has taken on a light caramel color, 5 to 6 minutes.
Immediately remove from heat and pour in the corn syrup. DO NOT STIR, but let it bubble for 2 to 3 minutes. When the bubbling stops, stir well.
Pour into sealed container. It can be stored at room temperature for several months.

Nutrition Facts : Calories 515.3, Fat 0.2, Sodium 70.5, Carbohydrate 137.2, Sugar 80.3

HONEYCOMB WITH GOLDEN SYRUP

Honeycomb with Golden Syrup image

I've been on a bit of a lolly run lately and found this one from way back. Your own version of Crunchie™ - just without the chocolate. This is easy to make and fun when you add the baking soda!

Provided by Nicola

Categories Desserts Candy Recipes Brittle

Time 35m

Yield 10

Number Of Ingredients 3

Ingredients

1 cup white sugar
¼ cup golden syrup
1 tablespoon baking soda

Steps:

Grease an 8-inch square cake pan. Fill a bowl with cold water.
Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 26.3 g, Sodium 357.5 mg, Sugar 22.2 g

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When the sugar solution begins to boil, pour in the lemon juice through a fine meshed strainer, and stir. Immediately turn the heat down to low.
Keep the lid off of the saucepan, set the timer for 60 minutes and let it simmer at low heat. Do NOT stir. The solution will first appear clear, slowly turn pale yellow, and end up a golden/amber color after 60 minutes. After 60 minutes have elapsed, the liquid might look a bit thin. However, it will thicken to the consistency of honey once it cools.
Pour the warm syrup into a heatproof container, and let it cool completely before sealing and storing. It will keep for at least a year, as long as you always use clean utensils when handling!

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