Best Homemade Golden Syrup Substitute Recipes

How To Make Golden Syrup image

Provided by Kimberly Killebrew

Time 1h5m

Number Of Ingredients 4

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

Homemade Golden Syrup - Substitute image

Provided by Second2None

Categories Sauces

Time 50m

Yield 1 batch, 10 serving(s)

Number Of Ingredients 5

Steps:

Pour 200g sugar and 50g water into a large saucepan. On medium heat, twirl the pot around and caramelise the sugar until a dark golden colour.
Add the boiling water, the kilo sugar and lemon slices.
On low heat boil for 45 minutes until thick (stir it ocassionally if you must or leave it alone to do its own thing).
Cool and pour into sterilised jars or bottles. Label and store in a cool place.
Tip.
The syrup when hot will always look watery but will thicken when cooled.
If you find after cooling the syrup is not thick enough, don't panic - boil it again for a few more minutes.
On the other hand if you find after cooling the syrup is way too thick, make up another half recipe, add the 'hard' syrup in as well and boil it all together for less than the required 45 minutes.