Homemade Golden Syrup Substitute

Ingredients

• 3 cup Granulated sugar (Divided: ½ cup for the initial caramel and 2¼ cups added afterward.)
• 1.75 cup Water (Divided: ¼ cup for dissolving the first portion of sugar and 1½ cups boiling water added to the caramel.)
• 1 tbsp Lemon juice (Freshly squeezed.)

Steps

1. 1

   In a medium saucepan, combine ½ cup of the sugar with ¼ cup of the water. Heat over medium-low heat until the sugar has dissolved.

2. 2

   Bring the mixture to a simmer and cook for about 8–10 minutes, until it turns a deep amber color. If needed, brush the sides of the pan with water to prevent crystallization.

3. 3

   Add the remaining 2¼ cups of sugar to the caramel.

4. 4

   Carefully pour in the 1½ cups of boiling water and the lemon juice while whisking continuously. The mixture will bubble rapidly. The sugar may clump; continue whisking until the lumps dissolve.

5. 5

   Continue to simmer for 17–20 minutes, until the syrup is a rich amber color and slightly thickened.

6. 6

   Remove the saucepan from the heat and set the syrup aside to cool completely. It will thicken significantly as it cools.

7. 7

   Use the cooled syrup as a 1:1 substitute for golden syrup in baking recipes. Store it in a glass jar at room temperature for up to 4 months.

Notes

A light-colored stainless-steel saucepan makes it easier to judge the deep amber color. Vigorous bubbling after adding the boiling water and lemon juice is normal and should subside within a couple of minutes. The source also suggests using the syrup on pancakes, waffles, porridge, yogurt, or ice cream.

Nutrition per serving

• condiment
• baking staple
• British
• vegetarian
• vegan
• gluten-free
• make-ahead
• stovetop