Recipe: Homemade Lyle's Golden Syrup

HOMEMADE LYLE'S GOLDEN SYRUP

Golden Syrup is a slightly toasted-caramel flavored sugar syrup used in British, Australian and Canadian recipes. Although corn syrup or honey can be substituted in most recipes, the taste is different. Golden Syrup has a toasted-caramel flavor missing in corn syrup and honey. It is also a sweeter and thicker syrup. This recipe attempts to re-create golden syrup at home.

Makes about 4 cups of syrup

1 cup (200g - 7 oz) granulated sugar
3 Tbsp plus 1 tsp (50g) water
5 cups (1 kg - 2.2 lb) granulated sugar
2 1/2 cups (600g) boiling water
2 slices lemon *

1. Pour 1 cup (200g) granulated sugar and 3 Tbsp plus 1 tsp (50g) water into a large saucepan. On medium heat, twirl the pot around and caramelize the sugar until a dark golden color.

2. Add the 2 1/2 cups (600g) boiling water, the 5 cups (1 kg) granulated sugar and lemon slices to saucepan.

3. On low heat boil for 45 minutes until thick (stir it
occasionally if you must or leave it alone to do its own thing). If you use a candy thermometer, your golden syrup will be perfect every time. Just simmer your syrup until it reaches 230 degrees F (110 degrees C).

4. Cool, remove lemon slices and pour into sterilised jars or bottles. Label and store in a cool place.

* Don't omit the lemon slices, they add citric acid to the recipe, necessary to split the granulated sugar (sucrose) into an invert sugar syrup (glucose and fructose) that won't recrystallize. Also, don't throw away the lemon slices. You have created candied lemon peel. You can eat them if you wish.