Golden Syrup

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Servings: -

Preparation time: less than 60 minutes


Put all the ingredients in a pot with a thick bottom and bring to the boil, stirring until it becomes the honey-colored syrup. Remove the lemons and allow to cool. Clean of impurities and place the composition in a sealed jar. If you want a more interesting option, first put 200 g of sugar with 50 g of water in the pot, over medium heat, turn the pot a little until the sugar caramelizes (dark golden color), then add the rest of the hot water and the rest of the sugar with the lemons.

Difference Between Golden Syrup, Corn Syrup and Maple Syrup

The color

Golden syrup has a deep golden hue to it (or amber), similar to honey and maple syrup. While all three might look the same, the difference is definitely noticeable in the taste. Honey has a more intense taste while maple syrup is normally a little lighter. The golden syrup, on the other hand, has a slightly caramelized and tangy taste. Corn syrup is clear and sweet.

The ingredients

The main difference between all these syrups lies in the ingredients used to make them. Golden syrup is a sugar solution thickened with lemon juice. Honey, on the other hand, is derived naturally from bees. Corn syrup is made from the starch of corn and maple syrup from sugar maple trees.

Geographical origins

Some of these syrups have geographical origins too. Golden syrup is more widely used in the UK and Europe while maple syrup in North America. Corn syrup is more widely used for commercial purposes and is generally cheaper. Honey, on the other hand, though available in almost all regions can be costly due to it being derived from natural sources. Hence you will often find recipes that originate from the UK use golden syrup but not maple syrup. And similarly, recipes from the US often hardly ever use golden syrup but are more inclined towards maple syrup or honey.

On a general note, though you may be able to substitute these syrups with one or the other, you need to be aware that the final results might not be exactly as it is intended to be unless the recipe clearly provides so.

And since golden syrup is vegan, it is definitely a great substitute for honey.

How to Make Golden Syrup: Instructions

Heat the sugar and water in a saucepan over medium heat. Stir to dissolve the sugar.

When the sugar solution begins to boil & # 8230

Pour in the lemon juice through a fine meshed strainer, and stir. Immediately turn the heat down to low.

Keep the lid off of the saucepan, set the timer for 60 minutes and let it simmer at low heat. Do NOT stir. The solution will first appear clear, and slowly turn pale yellow & # 8230

After 60 minutes, it will end up a golden / amber color:

After 60 minutes have elapsed, the liquid might look a bit thin. However, it will thicken to the consistency of honey once it cools.

Pour the warm syrup into a heatproof container, and let it cool completely before sealing and storing.

It will keep for at least a year at room temperature, as long as the container is sanitized, and you always use clean utensils when handling!

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Odds and Ends

  • A traditional British fisherman’s celebratory drink is called “Mahogany”, and it is made from two parts gin mixed with one part black treacle.
  • In the book The Road to Nab End by William Woodruff, there is a depiction of the central family in the story visiting Brighton and they have an accident where the Golden Syrup in their families suitcase gets spilled all over the families clothes causing a problem for the family. The story does underly the importance of this product as a major foodstuff of the day.
  • In 2006 it Golden Syrup was recognized by Guinness World RecordS as having the world’s oldest branding and packaging
  • The image on the Golden Syrup tin bears a picture of a carcass of a lion with a swarm of bees and the slogan “Out of the strong came forth sweetness”.

Homemade Golden Syrup (for Americans)

If you peruse a lot of recipe sites, you’ll probably run across an ingredient that’s unfamiliar to most Americans: “Golden Syrup.” Folks in the UK will recognize it immediately, as it’s sold in every store under the brand name “Lyle’s.” Sometimes it’s referred to as “treacle,” though real treacle is darker than what you’d get in a can of Lyle’s.

Golden syrup is something I make myself and use in recipes that call for corn syrup. Homemade Golden Syrup is easy to make, keeps for a long time on the shelf, and isn’t over-processed like typical American corn syrup.

Golden Syrup Recipe in English Measurements.

In searching for recipes, you’ll often find them written in the European metric weights. I’ve included both metric and English measurements for you. The English measurements are in WEIGHT, not volume, so you’ll need to weigh them on a scale and not in a measuring cup. If you’re lucky enough to have a metric scale, just use those measurements. If you’re like me and have only an English-system scale, I’ve converted the grams into ounces. Just remember, these are WEIGHT ounces, which are not the same as volume ounces! Don’t mix the two everything must be weighed to get the right proportion.

Stick to all English or all metric units. I’ve balanced out the ounces to match the proportions of the metric version, but they’re not exactly the same. And if you need a good kitchen scale, here are several good-quality options:

Homemade Golden Syrup

Beat the butter and the sugar until every granule of sugar has disappeared. Add 1 spoonful of the flour and beat in well. Beat the eggs with the cold water and gradually beat them into the creamed butter and sugar. Now deftly and thoroughly fold in the rest of the flour.

Generously butter a 1 liter pudding basin. Spoon in the golden syrup and the lemon juice and then plop in the sponge pudding batter.

Cover with a doubled sheet of foil and tie with string under the rim of the basin. Stand basin on a wire rack or an enamel plate inside a stockpot and add boiling water to come two-thirds up sides of the basin. Cover the stockpot and boil for 1 1/2 hours, topping up the water level as necessary. Invert onto a warm serving dish and serve with syrup sauce.

Bring golden syrup, water, lemon juice and butter to simmering point.

Add a little hot syrup to the cornflour mixture and quickly tip the mixture into the simmering syrup. Simmer, stirring until sauce has smoothly thickened a little. Pour into a jug to serve.

Golden Syrup Recipe

Golden syrup is responsible for some of the most amazing desserts I & rsquove ever had. If you & rsquove never tried Treacle Tart, you & rsquore seriously missing out! It & rsquos also fantastic in other treats like gingerbread and sticky toffee pudding.

It & rsquos also really simple to make. In fact, you only need three ingredients to make this delicious stuff. It keeps for months, and one jar can last you a long time. I keep one or two in my pantry just in case I have a hankering for some British nosh & mdash or anything that can be made better by this delicious syrup!

What is Golden Syrup?

It is a mainstay in British baking and many classic British recipes. It also has another name: treacle. It & rsquos thick, golden brown, and made from lemon, water, and sugar.

Golden Syrup ingredients:

Part of what makes it so fabulous is that it uses very common ingredients. I bet you already have all three in your pantry.

All you need is some sugar, water, and lemon. That & rsquos it!

How to make Golden Syrup

  • Bring sugar and water to a simmer until it starts to caramelize.
  • Add the rest of the sugar.
  • Stir in the boiling water, then lemon juice.
  • Stir carefully to prevent splashes.
  • Now, reduce heat
  • Do not stir it again, simmer, and leave the saucepan uncovered.
  • Leave it to simmer until it develops a deep amber color.
  • Once it has turned golden, pour into a sterilized glass jar.
  • Let it cool.
  • Store.

What & rsquos GS in America?

It can be hard to find real golden syrup in the US. The closest thing we have to it is molasses or dark corn syrup, but the flavors are not the same.

Is golden syrup the same as corn syrup?

They & rsquore similar in color, but that & rsquos it. For one, cornstarch is used to make corn syrup, while you use sugar for golden syrup. Corn syrup has more of a lighter taste. On the other hand, this recipe has strong caramel and butter flavors.

Ways to use it:

There are so many ways to use it! You can use it in place of honey and corn syrup in a lot of dishes.

What Can Be Substituted for Golden Syrup?

Don & rsquot have the time to make it but your recipe needs it? Then, you can replace it with light or dark corn syrup instead.

How to store it:

Store in your cupboard at room temperature. It will stay good for at least eight weeks and longer.

Super Simple Golden Syrup Cake Recipe

This Golden Syrup cake recipe is so delicious and SO easy! Honestly, we have to stop ourselves from making it too much because it’s so quick but then we devour it when it & # 8217s barely cooled!

We tried a couple of different options before perfecting the recipe. The first was light and still tasty, but ultimately we settled on this version of a Golden Syrup Cake because of the delicious caramel flavor it has that just keeps you going back for more, a bit like our Sultana Loaf too!

You can eat it straight from the oven (cooled a little of course!) Or we love to pack it up for a picnic too. Serve it with some ice cream for a decadent dessert, or even custard.

The cake can also be frozen and then allowed to thaw to enjoy later on, but seriously, we doubt you’ll have any left!

Pin for later!

How to make homemade Golden Syrup (recipe)

Mid-Autumn Festival 2016 is coming. For this very special occasion, Rice n ’Flour will be introducing a series of how to make mooncakes. Prior to making the mooncakes, you will need to make ahead the salted egg yolks and golden syrup, as both need curing and ‘resting’ time respectively.

Check out this post for how to make your own salted eggs at home. If you want to know how to make baked mooncakes as well as learn a bit more about Mid-Autumn Festival in Vietnam, click here.

How to Make Golden Syrup

What is golden syrup? It is a type of inverted sugar syrup that is pretty commonly used in traditional Asian desserts, especially in mooncakes. As implied by the name, it has a beautiful golden color, a rich and sweet aroma and a creamy honey-like texture.

If you are also wondering why it is called ‘inverted syrup’, it has to do with a chemical reaction which I am not going to try to understand and explain in details here. To put it simply, inversion happens when you boil sugar in water for a long time, and some acid is usually added to speed up the process. Inverted syrup is valued by bakers because it is an effective sweetener and better at retaining moisture in pastries than simple sugar, and also improves the shelf-life of the baked goods.

Therefore, golden syrup is one of the most important ingredients in mooncake dough, determining its sweetness, softness, color and shelf life. Golden syrup is usually prepared very early on prior to the actual making of mooncakes. When left for a period of time, the syrup will thicken, become darker and more flavorful, contributing to the golden brown appearance and the tender texture of the dough.

There is a common myth that golden syrup needs to be made several months or even up to one year prior to making mooncakes, as you should allow some time for the syrup to ‘rest’ and thicken. However, golden syrup made anywhere between 10 to 14 days before making mooncakes can definitely be used without compromising the quality of the final product. So, don’t freak out if you haven’t started making the syrup yet, you still have plenty of time until the Mid-Autumn Festival

Making your own golden syrup is not too difficult and time-consuming, yet your homemade syrup is definitely superior in quality, and you know exactly what goes into it, unlike the processed syrup sold in supermarkets. All you need is sugar, water, and lemon (or pineapple). You can also add maltose and lye water but they are optional.

After several trials and errors with different types of sugar and different recipes, these are some helpful tips that I gather:

1. Sugar: you can use almost any kind of sugar - white or brown. It is best not to use palm sugar because the palm taste may be too strong. If you don’t have a lot of time to prepare the sugar syrup ahead, I would recommend using brown sugar since it will produce a darker-colored syrup than using white sugar. And above all, use trusted brands that guarantee purified sugar that is free of residues otherwise, a lot of foams may build up while you make the syrup, and the final product may turn out to be not as clear and shiny as desired.

2. Lemon (or Pineapple): the juice from lemon or pineapple contains acid and will help prevent the crystallization of the sugar (liquid syrup converting back to solid-state sugar). In addition, it also gives a delicate fruity aroma to the syrup. You can also substitute by using lime, but lemon and pineapple are the best options.

3. Maltose: Also known as malt syrup, maltose can be found in most Asian supermarkets. At room temperature, it is very thick and almost solid, and only becomes runny when heated. It is not as sweet as simple sugar and is used primarily to give a glossy look to the product, therefore it is optional in this recipe.

4. Link water: Also known as alkaline water, alkaline salt, or kansui (in Chinese). It is an alkaline solution and therefore some people say it is a must-have in Chinese mooncakes, as it neutralizes the acid from lemon or pineapple juice, resulting in a sweet pastry with no sourness, and determines the color of the mooncake skin. But I have tried recipes with and without lye water and found that there is not much difference in the final products. As lye water is corrosive, it can be dangerous when used in excessive amount and definitely needs to be kept out of reach from children. If you are concerned about the use of lye water in foods, feel free to omit this out of the recipe.


  • 1 kilogram sugar (white or brown) - I used ½ white and ½ brown
  • 600 ml water
  • 60 - 70 grams lemon (1 medium sized lemon)
  • 30 ml maltose (optional)
  • 5 ml (1 tsp) lye water + 20 ml water (optional)

This recipe makes 1.1 - 1.2 kg golden syrup. On average, I use about 150 grams of golden syrup to make 450 grams of mooncake dough. The weight of mooncake skin is usually about 1/3 of the whole cake. From this ratio, you can figure the amount of dough needed for different types of mold used (50 gram, 75 gram, 150 gram, etc.)

For example: If you use a 75 gram cake mold, the skin should weigh: 75: 3 = 25 grams (filling would be 50 grams). So, a 450 gram dough using 150 gram golden syrup will give you: 450: 25 = 18 cakes. Hence, with 1 kg of syrup, you can make: 18 x (1000: 150) = 120 of 75-gram mooncakes.


A detailed recipe with all the specific notes is available on Savory Days ’YouTube Channel (subscribe to get all the newly uploaded recipes) in both English and Vietnamese. Check it out at this link or the video right below. Don & # 8217t forget to turn on HD setting for best quality.

1. Wash the lemon, squeeze out all the juice. Remove the seeds but don’t throw away the peel just yet.

2. Boil water. In an empty saucepan, add in sugar. Pour in boiling water and stir to dissolve the sugar.

3. Put the saucepan on high heat until water starts boiling. Lower heat to simmer and remove any foam on top.

4. Add in lemon juice and lemon peel. Cook at low heat for 50 - 65 minutes.

& # 8211 During the entire cooking process, DO NOT STIR to prevent sugar crystallization. There is no need to stir when adding in lemon juice as it will dissolve itself.

& # 8211 If using maltose or lye water, add them in 30 - 40 minutes after adding lemon juice. Lye water needs to be diluted with water beforehand.

& # 8211 During the cooking process, you can use a clean damp towel to wipe away sugar that sticks on the side of the pan. However you need to be very careful to prevent these sugar granules from falling into the pan. If you really feel like you won’t be able to clean it well, feel free to omit this step.

& # 8211 If there is too much foam building up, use a clean spoon, gently remove as much foam as you can.

5. The most important thing to keep in mind is to control the cooking time so that the syrup is at its best quality. Syrup that is too runny will make the mooncake dough too soft, which may cause the cake to lose its shape while baking. On the other hand, syrup that is too thick will result in a dry dough hence the mooncake skin may be too hard or too flaky.

Depending on the stove, cooking time will vary. After 40 - 45 minutes from the time the sugar syrup starts boiling, you can check if the syrup is done by following any of these methods:

  • Take a little bit of the syrup and drop it, from a very close distance, onto a flat plate. If the syrup spreads out immediately, it needs more cooking. If the syrup solidifies, it is over-cooked. The syrup is perfect when it spreads out just a little bit for 1 or 2 seconds, but maintaining its round shape.
  • Prepare a small bowl of water put a few drops of syrup in. If the syrup dissolves right away in water, it needs more cooking. If the syrup solidifies into small clumps, it is over-cooked. The syrup is perfect when it falls to the bottom of the bowl and thins out into sphere shape.
  • Measure the weight of the saucepan beforehand. After cooking, weigh the pot and the syrup. Subtract this number with the weight of the pot to get the weight of the syrup. From 1kg of sugar and 600 ml of water, if the weight of the syrup is around 1.2 kg, it is perfect.

If the syrup is too runny, increase cooking time. If the syrup is too thick (which can be caused by high heat that results in faster water evaporation), add in more water and continue cooking.

6. When the syrup has reached the desired consistency, remove it from heat. Discard the lemon peel, and let cool. Prepare a clean mason jar (sterile it in boiling water first and wipe dry). Using a spoon or a ladle, transfer the syrup into the jar. If you pour it from the pot, you will also take in sugar particles around the side of the pot, which may cause crystallization of sugar later on.

Let the syrup cool down completely before closing the lid. It is ready to use after 7 to 10 days but the longer it is kept, the better its quality will be.

The picture below shows the syrup that I have made from white sugar (left side) and ½ white + ½ brown (right side). Both yield very good results when I used them after 2 weeks of storage. Of course, the right side jar gives a darker colored mooncakes.

Common Failures & Solutions

  • If the golden syrup solidifies after it has cooled down, the syrup has been over-cooked. To solve this, you can let the jar sit for a while in warm water for the syrup to liquefy, and then pour the syrup into a pot, add more water and cook until you get the desired consistency.
  • If you start noticing sugar particles forming inside the jar, put the syrup back on the stove, add in some lemon juice and cook.
  • If after a period of time, you start noticing a layer of sugar at the bottom of the jar, this is sugar crystallization. Some people say if the syrup gets to this stage, it cannot be used anymore. But I think you can still let the jar sit for a while in warm water, put in back on stove, add water and lemon juice and re-cook it. I have not yet encountered this incident so, if this ever happens to you and you discover a solution, leave a comment below, I would be delighted to know!

Now that your golden syrup and salted eggs are ready, are you all set to make mooncakes?

The Treacly Secrets of Golden Syrup

For bakers seeking to boost caramel flavor and chewiness, this British sweetener can be key.

Golden syrup (also known as light treacle) looks and flows like honey and functions a lot like corn syrup, but its caramelized flavor distinguishes it from other liquid sweeteners. It’s a key ingredient in our Anzac Biscuits, giving them their satisfying chewiness and characteristic caramel color and taste. Lyle’s Golden Syrup is standard in cupboards throughout Britain as well as several English-speaking countries with ties to the UK it’s kept on hand for baking and as a condiment for drizzling over pancakes or porridge. These days, it’s also readily available in American supermarkets. Here’s what it offers.

Tempered sweetness: Golden syrup is less sweet than sugar, so you can use more of it without saccharine results.

Distinct caramel color and flavor: Golden syrup is a by-product of the sugar refinement process. Sugar is heated and treated with a base during the refinement process, which produces brown-colored compounds with complex flavor. These compounds — along with any pigment from the sugarcane plant — are removed from white sugar, but some remain in golden syrup.

Exceptional moisture and chewiness: In addition to sucrose (table sugar), golden syrup contains fructose and glucose, simple sugars that come with significant textural advantages. Fructose is particularly hygroscopic, which means that it retains lots of water and gives baked goods — cookies in particular — a quality that engineers refer to as plasticity and that we recognize as chewiness.

Long shelf life: Golden syrup’s fructose content means that it doesn’t crystallize into stored baked goods as readily as white sugar does, so cookies stay moist and chewy long after they cool.