Homemade Golden Syrup - BAKE WITH PAWS

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MISC RECIPES - Dips/Spreads/Sauces/Pastes Homemade Golden Syrup July 18, 2017 | Recipe by Bake with Paws Scroll to the bottom of the page for "PRINT RECIPE" ⬇ I tried to make this golden syrup for my Mooncake Biscuits. The ready golden syrup can be found at the grocery store shelf. But, I thought homemade might be better as I would know every ingredient used. This recipe adapted from Christine's Recipes. When to prepare and how to store the golden syrup?

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.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Homemade Golden Syrup

INGREDIENTS: 500g caster or brown sugar 300g water 1/2 lemon, sliced METHOD:

1. In a pot, combine sugar and water. Add all the slices of lemon.
2. Heat the mixture over medium heat until it comes to a boil. Once boiling, reduce the heat to low and let it simmer for about 45 - 60 minutes, or until a small drop of the syrup no longer spreads when tested. If it still spreads, continue simmering. The syrup will gradually turn an amber color.
3. Once done, turn off the heat and allow the syrup to cool. Transfer it to a clean, airtight jar. For best results, let it sit for two weeks before using.

Notes:

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)

Labels: MISC RECIPES - Dips/Spreads/Sauces/Pastes, OTHER BAKES - Mooncakes, ‹ Next Recipe Next Recipe Previous Recipe ›Previous Recipe

Comments

1. Foodie29 August 2021 at 08:23

   Hi can I use molasses sugar instead of brown sugar? I'd like to make it for my toddler, can I reduce the sugar? May I know what can I use this golden syrup for rather than mooncake biscuit?

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   1. Bake With Paws30 August 2021 at 03:07

      Hi, thanks for reading this post. I have not try molasses sugar and I am not sure whether it will work. But, I used organic brown sugar.Not advisable to reduce the sugar as it will affect the consistency.I only used it for mooncake and never tried on other thing.. lolCheers :)

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2. 瑄纸31 August 2021 at 21:41

   So, the syrup will turns to amber clour when it reached the temperature of 110-115°C?

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   1. Bake With Paws1 September 2021 at 00:35

      Hi, thanks for reading this post. To be honest, I forgot when it turned to amber colour as my last cooking this was a year ago. lol However, it will eventually turn to amber colour. I used organic brown sugar and the colour become amber was earlier compared to white sugar.Cheers:)

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3. Anonymous22 April 2023 at 10:36

   Can the homemade golden syrup keep for 3-5 years?

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4. Bake With Paws23 April 2023 at 00:16

   Hi, Thank you for visiting Bake with Paws.I have tried so far 2 years the longest. I guess as long as the syrup doesn't go bad then it is safe to use.Cheers :)

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ABOUT THE AUTHOR

YL is a passionate home baker, recipe developer, and author of Low Sugar Bakes and Cakes. She shares easy-to-follow, thoroughly tested recipes on Bake With Paws, with a special love for both sourdough and yeast breads. Her focus is on natural baking techniques and wholesome ingredients, inspiring home bakers to bake with confidence and joy.Learn more about me

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