If you’ve been perusing the recipes on our site, you may have noticed that quite a few of them call for something called “Golden Syrup.” In Australia, we could buy commercially-made golden syrup on just about every street corner! So imagine our surprise when we arrived in the U.S. to find that not only do most shops not stock this essential baking ingredient, most Americans don’t even know what it is! Well, consider this your introduction.
Golden syrup is a thick, honey-colored form of inverted sugar syrup. It is traditionally made by refining sugar cane or beet juice into a liquid. It is used in all sorts of baked goods and desserts, and is a staple in any Australian home. It’s a great substitute for honey; not only does it look like this delicious treat, it has a much better ratio of fructose to glucose than honey. It is even suitable for fructose malabsorbers–I have such a hard time with fructose that I can’t even handle most fruits, yet have absolutely no problem with this sugar syrup! You can also use this versatile syrup in any recipe that calls for corn syrup!
To continue making our favorite Aussie treats, we had to figure out how to make our own golden syrup from scratch. Without further ado, here is the recipe!
You will need:
Mix water and sugar in a large pan and stir until the sugar is completely moistened. Place your candy thermometer in the pan now. Turn the heat to “high” and leave the mixture to boil. Do not stir.
As sugar mixture begins to boil, brush any sugar crystals down the sides of the pan. Any left on the sides of the pan that could cause the syrup to re-crystallize later on. Stop brushing the sides once the mixture comes to a full boil.
Let the syrup continue to boil until it nearly gets to a temperature of 240° Fahrenheit. Do not let it get above 240°– better to be a few degrees cooler than hotter. Remove the pan from the heat, and let it sit in a cool spot until the syrup has completely cooled. This can take an hour or longer.
Carefully pour the cooled syrup into clean jars or containers (we use these bottles). Store in your pantry for up to two months.