Ingredients
Method
- Add water and cane sugar to a heavy bottomed saucepan. Stir to combine.
- Use medium low heat and allow the mixture to come to a slow boil.
- Add one tablespoon of fresh lemon juice. (*Stir one time and then do not stir anymore.)
- Carefully observe the mixture as it simmers. The color of the syrup will gradually darken to a lovely golden hue.
- Keep the golden syrup mixture on low (without stirring)- until the temperature of the golden syrup is 232-235 degrees F. *Note: If the temperature goes over this point it may result in a thick, hard, and grainy candy-like texture- instead of a spoon able/pourable syrup.
- At this point the syrup will have thickened but will continue to thicken as the golden syrup cools.
- Allow the golden syrup to cool for a few minutes and then add to a heat-safe container with a lid.
- Enjoy in your baked goods or as a syrup drizzled over pancakes.
Notes
*This recipe must be closely monitored to avoid burning. The golden color, and the texture, is the key. If the Golden Syrup is too thick- a splash of water (while the syrup is still in the saucepan) may thin it out.
*Store Golden Syrup in a heat proof container with an airtight lid (jam jars are ideal). Store at room temperature.