Golden Syrup made easy
Golden syrup, also known as invert syrup, is commonly used in
making different desserts that brings in a good flavour. For
those who are allergic to honey can use golden syrup instead.
400 gm caster sugar
200 ml water
50 ml fresh lemon juice, sifted
1.Use a stainless pot, add sugar and water. Lightly swirl the
pot to combine the sugar and water.
2.Turn on the heat to medium and bring it to a boil. Add lemon
juice. When it boils again, reduce heat to low. Donít ever stir
or touch the sugar solution. Continue to cook up to 110 - 115C
(230 - 240F), for about 45 minutes. Along the way of cooking
syrup, damp a brush with water and brush away the sugar on the
sides of the pot and avoid the sugar from being crystallized
3.When the syrup becomes amber, with a consistency close to
honey but not yet. Remove from the heat. Let it cool and
transfer to a clean air-tight jar. Itís ready for use after one
or two days. The golden syrup can be stored up for several
months to a year at room temperature. The longer the syrup
matures, the more fragrance and favour it would bring up.
1. During cooking , donít leave the cooking sugar mixture
- The temperature of cooking syrup is crucial as the heat
affects the consistency of sugar once it cools down. We are
looking for sugar to be cooked up to 110-115C, suitable for
making mooncake pastry. When the syrup turns golden brown,
spoon out a bit of syrup and make sure itís cooled down. Place a
drop between your thumb and index finger. A thin thread can be
formed when separate your fingers. Or just simply cook to the
consistency a bit thinner, or runny than honey.
2. When the syrup is still hot, it looks rather watery and
runny. Once it cools down, it becomes thicker.
3. Use stainless steel pot to make syrup. Donít ever use
utensils that are made of steel or aluminum.
4. The longer you cook the syrup, the darker it becomes. Thus,
make sure the stove heat is not too high, otherwise youíd lose
all the water before getting the amber colour you want.
5. If the syrup turns too hard after cooling down, this is
because the syrup is cooked too long and lose too much water.
Just add some more water, then re cook again, to your preferred
consistency. Or vise versa, if the syrup is too runny, you can
also heat it up and cook again.