Golden Syrup Recipes
GOLDEN SYRUP
If you've wanted to try some of those lovely recipes from Down Under and Across the Pond but could not find this ingredient, now you can make your own and "have a go at it".
Provided by ElaineAnn
Categories Low Protein
Time 15m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Put sugar in a small heavy pan and shake pan so the sugar is in an even layer.
- Sprinkle it with vinegar and water.
- Cook over low heat, without stirring, for 5 minutes.
- Increase heat to medium and cook until syrup has taken on a light caramel color, 5 to 6 minutes.
- Immediately remove from heat and pour in the corn syrup. DO NOT STIR, but let it bubble for 2 to 3 minutes. When the bubbling stops, stir well.
- Pour into sealed container. It can be stored at room temperature for several months.
Nutrition Facts : Calories 515.3, Fat 0.2, Sodium 70.5, Carbohydrate 137.2, Sugar 80.3
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- 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.
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