Sugar is slowly cooked and reduced/inverted into dark golden/amber color. Golden syrup is commonly used in Chinese dessert and pastries.
Truth to be told, I’ve never used golden syrup before in any of my baking (not that I baked that much too!) until 2 months before the mooncake festival this past September. That’s when I decided I need to make this golden syrup. Firstly because I couldn’t find it at any stores near me (though it’s available on Lyle’s Golden Syrup, Original, All-Natural Syrup for Baking and Cooking, 11 Ounce). Secondly because I don’t have to be a rocket scientist to do this.
Homemade Golden Syrup
- 800 gr of granulated sugar
- 300 gr water
- 6 Tbsp of lemon juice
Place the sugar and water in a medium sauce pan and bring to a boil. Add in the lemon juice and lower the heat to simmer gently for the next 45 minutes or so without stirring it. The sugary water will gradually change color. It will get darker, almost like the color of a honey. Remove from the heat and let it cool down completely. Store in a jar and wait until day 3 to use it. The flavor and color will deepen further. The syrup can be stored at room temperature for months