Tuesday, 18 June 2013

Golden Syrup

Well-known in many countries in the world, sweet and tasty, very useful - it can be used with many dishes from pancakes through cookies to coffee. Extremely easy to prepare and while closed in a jar, can remain in a room temperature for a long, long time.
The original recipe comes from this website.

From this recipe you will get around 1 litre of golden syrup.



  • 200g of sugar
  • 50 g of water
  1. Take a bigger pot and boil the sugar with water using the average ring's power on your cooker. Boil it till the sugar caramelizates and till the consistency will be liquid and the colour golden dark (be careful not to burn it! that will change the taste into bitter and we don't want that to happen)
  2. Take it off from the electric cooker's ring. 


  • 1 kg of sugar 
  • 600 ml of hot (boiling) water 
  • 2 tablespoons of lemon juice 
  1. Carefully add the hot water to your pot with golden dark, caramelizated sugar (be very careful, the reaction might be literally 'bombastic'). Add sugar and lemon juice.
  2. Turn on the cooker on the lowest fire power and stir it.
  3. Boil on the lowest fire for 45 mintues (during that time it is advisable not to stir it) so that the syrup can get thick.
  4. Cool it, put in jars, close. Keep the golden syrup in locker in the room temperature.
  • When hot - the syrup won't be that thick, it will become more thick after cooling. 
  • If cold and not thick enough - put it back in a pot, boil. 
  • When too thick - add some hot water and stir. 

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