Homemade Lyle's Golden Syrup

[Antilope]

Homemade Lyle's Golden Syrup

Golden Syrup is a slightly toasted-caramel flavoured sugar syrup used in
British, Australian and Canandian recipes. Although corn syrup or honey can
be substituted in most recipes, the taste is different. Golden Syrup has a
toasted-caramel flavour missing in corn syrup and honey. It is also a sweeter
and thicker syrup. This recipe attempts to re-create golden syrup at home.

Makes about 4 cups of syrup

Ingredients

1 cup (200g - 7 oz) granulated sugar
3 Tbsp plus 1 tsp (50g) water
5 cups (1 kg - 2.2 lb) granulated sugar
2 1/2 cups (600g) boiling water
2 slices lemon *

Method

1. Pour 1 cup (200g) granulated sugar and 3 Tbsp plus 1 tsp (50g) water into
a large saucepan. On medium heat, twirl the pot around and caramelise the
sugar until a dark golden colour.

2. Add the 2 1/2 cups (600g) boiling water, the 5 cups (1 kg) granulated
sugar and lemon slices to saucepan.

3. On low heat boil for 45 minutes until thick (stir it ocassionally if you must
or leave it alone to do its own thing). If you use a candy thermometer,
your golden syrup will be perfect every time. Just simmer your syrup until it
reaches 230 degrees F (110 degrees C).

4. Cool, remove lemon slices and pour into sterilised jars or bottles.
Label and store in a cool place.


* Don't omit the lemon slices, they add citric acid to the recipe, necessary
to split the granulated sugar (sucrose) into an invert sugar syrup (glucose
and fructose) that won't recrystallize. Also, don't throw away the lemon
slices. You have created candied lemon peel. You can eat them if you wish.

[librachild]

Homemade Lyle's Golden Syrup

Golden Syrup is a slightly toasted-caramel flavoured sugar syrup used in
British, Australian and Canandian recipes. Although corn syrup or honey can
be substituted in most recipes, the taste is different. Golden Syrup has a
toasted-caramel flavour missing in corn syrup and honey. It is also a sweeter
and thicker syrup. This recipe attempts to re-create golden syrup at home.

Makes about 4 cups of syrup

Ingredients

1 cup (200g - 7 oz) granulated sugar
3 Tbsp plus 1 tsp (50g) water
5 cups (1 kg - 2.2 lb) granulated sugar
2 1/2 cups (600g) boiling water
2 slices lemon *

Method

1. Pour 1 cup (200g) granulated sugar and 3 Tbsp plus 1 tsp (50g) water into
a large saucepan. On medium heat, twirl the pot around and caramelise the
sugar until a dark golden colour.

2. Add the 2 1/2 cups (600g) boiling water, the 5 cups (1 kg) granulated
sugar and lemon slices to saucepan.

3. On low heat boil for 45 minutes until thick (stir it ocassionally if you must
or leave it alone to do its own thing). If you use a candy thermometer,
your golden syrup will be perfect every time. Just simmer your syrup until it
reaches 230 degrees F (110 degrees C).

4. Cool, remove lemon slices and pour into sterilised jars or bottles.
Label and store in a cool place.


* Don't omit the lemon slices, they add citric acid to the recipe, necessary
to split the granulated sugar (sucrose) into an invert sugar syrup (glucose
and fructose) that won't recrystallize. Also, don't throw away the lemon
slices. You have created candied lemon peel. You can eat them if you wish.

Thank you for the info re using the Lyle's Golden Syrup in place of the corn syrup. I cannot get the corn syrup here and was seriously thinking of using the Lyle's as a substitute. I will bear in mind the difference in taste and texture and see what happens.