HOW TO MAKE GOLDEN SYRUP/黄金糖浆/JARABE DE AZUCAR
In certain countries, it’s hard to find golden syrup in stores. Golden syrup is easy to make at home. It only requires 3 common ingredients (sugar, water and lemon juice), not much work involved and budget friendly too.
Healthy Asian Cuisine.com
Makes: 200ml Syrup Preparation Time: 5 minutes Cook Time: 1 hour
Course: Condiment, Syrup
Cuisine: British, Vegan, Vegetarian
Author: Healthy Asian Cuisine
Ingredients
- 225g/8oz granulated sugar
- 120ml water
- 2 tablespoons lemon juice (see note 3)
Method
Step 1: Preparing and Gathering Ingredients
- Cut the lemon into half, squeeze to extract lemon juice, then pour the juice through a fine-meshed strainer to get rid of seed and pulp. Next, gather 2 tablespoons of lemon juice, 225g of sugar and 120ml of water then set them aside.
Step 2: Making the Golden Syrup
- Heat the water, sugar and lemon juice in a medium size heavy bottom pot over medium heat. Stir slowly or in slow motion to dissolve the sugar in the heat with a spatula (see note 2).
- When the sugar is completely dissolved, you can stop stirring the liquid. Once the sugar solution begins to simmer, immediately turn the heat down to low. I use “4” on my induction cooktop but this will vary from a different brand of a cooktop.
- Leave the saucepan uncovered. Do NOT stir the syrup again. Let the liquid simmer on low for 60 minutes or longer until the sugar turns into a rich amber colour. If you’re using a thermometer the temperature should reach between 115-126°C (240-260°F).
- Once done, turn off the heat; let it sit for a few minutes before pouring the hot syrup into a glass jar. At this moment the syrup might look a bit thin, however, it will be thickened to the consistency of honey once it is cool.
- Let the syrup cool completely before closing the jar with a tight sealing lid. This recipe makes approximately 200ml of golden syrup.
| Notes: 1. Sugar: The type of sugar used can modify the taste of syrup. To create a much deeper flavour syrup, try substituting white granulated sugar with a small amount of brown sugar. 2. Crystal Sugar: Remember to stir the sugar in the pot gently to avoid splashing the melting sugar liquid on the sides of the pot. WHY? If the melting sugar splashes up onto the sides of the pot, it quickly loses its moisture content and forms back into crystals. If these crystals fall back into the syrup during the heating process, it will cause crystallization in the syrup turning the syrup grainy. 3. Lemon Juice: If you run out of fresh lemon, store-bought bottled lemon juice will work. Lemon juice is acidic. It helps stabilize the syrup mixture. It can break down sugar molecules into glucose and fructose in a process called inversion. So not only were fewer sugar molecules available to cluster together in the syrups but the newly present glucose and fructose were physically blocking the remaining sugar molecules from one another. 4. Syrup Colour: During the cooking process, the sugar solution will first appear clear, slowly turn pale yellow, and end up a golden/amber colour after 60 minutes. At this stage, the temperature of the syrup will reach at least 115°C (240°F). 5. Storage: Golden syrup can be stored at room temperature for up to 1 year provided it is handled with clean utensils for each use. |
Golden syrup
Granulated sugar
Thick consistency
Homemade
Easy to make
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