Golden Syrup

Golden syrup is not readily available everywhere but can be used in quite a few recipes. It is a very simple ingredient to make with such limited ingredients I am sure you can find in your pantry at home. I used this syrup for the Gingerbread men biscuits that I made recently. This syrup has a long shelf-life so as long as you follow the instructions well.

You need:

• 100 gms sugar
• 3 tbsp water

Additionally,

• 1/2 kg sugar
• 300 gms boiling water
• 1 sliced lemon (Large or small lemon)
• 1 sterilised jar

The Make:
Cooking time: 45 minutes | Resting Time: 5 minutes | Makes about a medium sized jar
Adapted from Todd's Kitchen

1. In a saucepan, on medium heat, add the sugar and 3 tbsp of water and mix well. Keep stirring till sugar dissolves. The sugar becomes a nice dark caramel colour. This process is similar to the one I did for the Ginger Wine and Mummy's Christmas cake as well with the burnt sugar.

2. Next turn the heat to the lowest and add the boiling water carefully, a bit at a time to avoid spluttering. Stir it well.
3. Add the remaining sugar on medium heat and stir it through until the sugar is completely melted.
4. Lower the heat to the lowest and let it simmer to about 45 minutes and add half a lemon to avoid it from caramelising  any further and preventing any sugar crystals from forming lumps. Do not stir during the 45 minutes.

5. Turn off the heat and take out the lemon. You can consume the lemon as a candied lemon or use it in another recipe.
6. Let the syrup cool down for about 5 minutes only and transfer to the sterilised jar and let it cool down further in the jar without the lid on.
7. The syrup would thicken as it cools down to about the same consistency as that of honey. Use the Golden Syrup as you wish in your recipes like in the Gingerbread men biscuits.
As long as you use a sterilised jar, this syrup would last you for months on the shelf.