Golden syrup is a quintessential English ingredient. I’ve come across golden syrup in so many recipes, but it’s not something that is easily available in India. Perhaps there are specialty shops where golden syrup is available but it is ridiculously expensive.
I did a little bit of research and decided to conjure a bottle of golden syrup myself. Sugar and water, how hard can it be I thought, not so much but you have to be watchful.
Golden syrup is made in two stages, for the first stage you will need:
- 100 g sugar
- 3 tbsp water
For the second stage you will need:
- 500 g (1/2 kg) sugar
- 300 ml boiling water
- 1 lemon, halved
In a saucepan, combine 100 g of sugar and 3 tbsp of water. Place it on medium heat. Stir the mixture until the sugar dissolves completely. Let the sugar caramelize into golden brown (8-10 minutes).
Once the sugar caramelizes, add the boiling water, a little at a time, (you don’t want to pour all at once and have the hot sugar splutter on you). Then, add the remaining sugar. Stir until the sugar dissolves. Add the lemon halves. Bring the heat to a complete low and let the syrup cook for 45 minutes.
Strain the syrup into a sterilized bottle and let it sit for a couple hours until it further thickens to a honey consistency.
Your golden syrup is ready for use.