Golden Syrup has a buttery, caramelized flavor that adds the perfect touch of sweetness to many dishes. You only need a few ingredients to make liquid gold!
This recipe is traditionally used in many British recipes. For more international flavors, try this delicious Toad in the Hole recipe and Classic Apple Crumble Pie! Tip: Top your apple crumble with this creamy, Easy Whipped Cream for an even better treat.
Golden Syrup Recipe
Golden syrup is responsible for some of the most amazing desserts I’ve ever had. If you’ve never tried Treacle Tart, you’re seriously missing out! It’s also fantastic in other treats like gingerbread and sticky toffee pudding.
It’s 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— or anything that can be made better by golden syrup!
What is Golden Syrup?
It is a mainstay in British baking and many classic British recipes. It also has another name: treacle. It’s 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’s 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.
What’s 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’re similar in color, but that’s 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, the golden syrup has strong caramel and butter flavors.
Ways to use it:
There are so many ways to use golden syrup! You can use it in place of honey and corn syrup in a lot of dishes. I love how it elevates some of my favorite dishes like the Best Instant Pot Rice Pudding, Mini Pancakes, Slow Cooker Glazed Smoked Ham, Honey Garlic Chicken Wings, and Cheesecake Oatmeal.
What Can Be Substituted for Golden Syrup?
Don’t have the time to make golden syrup but your recipe needs it? 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.
- For a complex caramel flavor, don’t rush the process. Keep the syrup on a low simmer until done.
- A heavy-bottomed saucepan is best for making this syrup.
- Expect the syrup to get thicker as it cools.
Author: Catalina Castravet Serves: 16 tablespoons
Prep time: 5 minutes Cook time: 30 minutes Total time: 35 mins
- 2 3/4 cup granulated white sugar (divided)
- 1/4 cup water (room temperature)
- 1 ½ cup boiling water
- 1 tablespoon lemon juice
- Add ½ cup sugar and ¼ cup water to a medium heavy-bottomed saucepan over medium/low and stir until the sugar has dissolved.
- Bring the mixture to a simmer, continue to stir and cook, scraping the sides of the saucepan, until golden, about 8-10 minutes.
- Once the caramel has formed, add the remaining sugar and give it a stir.
- Slowly pour in boiling water and lemon juice, stirring constantly. Whisk to combine until sugar completely dissolves.
- Continue to simmer on medium/low heat, for about 15-20 minutes, until a rich amber color and a slightly thickened consistency.
- Remove from the heat and set aside to cool completely.
- Pour into a jar and keep at room temperature for 10 weeks.
- If the syrup is too stiff, add it to a saucepan and thin it out with some water until you get the desired consistency.
- If the syrup is too thin once cooled, add it to a saucepan back on the stove for another few minutes to thicken up more.
Calories: 133 Carbohydrates: 34 Protein: 1 Fat: 1 Saturated Fat: 1 Sodium: 2 Sugar: 34 Vitamin C: 1 Calcium: 1 Iron: 1