Home-made golden syrup
Amber syrup from sugar and water. Makes 310 ml
A home-made stand-in for golden syrup, from sugar caramelised until amber and boiled with water to a two-thread syrup. Use it in any recipe that needs golden syrup, such as flapjacks, biscuits and treacle tarts.
- Total time
- 21 min
- Difficulty
- easy
- Serves
- 1
Ingredients
Method
0/4 doneStep 1: Put 7 oz sugar in a heavy pan over a medium heat and let it melt. Swirl the pan rather than stirring, until the sugar caramelises to a deep amber.
8 minStep 2: Take the pan off the heat and carefully add 1 cup water. It will splutter and the caramel will harden, so stand back.
Step 3: Return to the heat and boil, stirring, until the caramel dissolves and the syrup reaches two-thread consistency (see the sugar syrup recipe for how to test).
10 minStep 4: Cool and keep in a clean jar.
Badal Patel
Good to know
- How long does home-made golden syrup take?
- About 21 minutes in total: 1 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
Sugar syrup
Sugar syrup (chashni) is the base of many Indian sweets, and recipes ask for it at different stages. A light syrup is for soaking sweets and sweetening drinks. One-thread and two-thread syrups are boiled longer so the sweet sets. You can make it with milk instead of water for some sweets.
White sauce
The classic white sauce behind pasta bakes, lasagne, baked vegetables and creamy soups. Butter and flour are cooked together first so the sauce tastes of nothing raw, then milk is whisked in until it turns thick, glossy and smooth. Use it straight away, or keep it covered in the fridge for up to 2 days.
