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HOMEMADE GOLDEN SYRUP RECIPE Ingredients 1 Cup Water 3 Cups Sugar -white or brown 2 Tablespoons Lemon juice Put the sugar and water in a saucepan, stir to combine, and bring to a boil, stirring regularly to prevent burning. Gently stir in the lemon juice after all the sugar has completely dissolved. Reduce the heat to a VERY low and gentle simmer. Do not stir the syrup again. Let it gently simmer until it is a rich amber color. Do not increase the heat to rush the process - caramelizing sugar is
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TikToktjrudolph00
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HOMEMADE GOLDEN SYRUP ☘️ Howaya folks! This is a good substitute for Store bought Golden Syrup if you can’t find any. I did a recipe for Sticky Toffee Pudding just over a week ago which had Golden Syrup in it. So just make this if you can’t find any 👌🏻 Recipe 300g - 2 1/2 cups of white sugar 150ml - 2/3 cup of water Small lemon wedge or slice from a large lemon You’ll want this to simmer for about 40-45 minutes until it develops a nice amber color. To be precise 115C-120C or 240F-250F if using
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FacebookIrish Baker Abroad
2:30
HOMEMADE GOLDEN SYRUP ☘️ Howaya folks! This is a good substitute for Store bought Golden Syrup if you can’t find any. I did a recipe for Sticky Toffee Pudding just over a week ago which had Golden Syrup in it. So just make this if you can’t find any 👌🏻 Recipe 300g/ 2 1/2 cups of white sugar 150ml/ 2/3 cup of water Small lemon wedge or slice from a large lemon You’ll want this to simmer for about 40-45 minutes until it develops a nice amber color. To be precise 115C-120C or 240F-250F if using a
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Golden Syrup! Glorious liquid gold, theres nothing like it, and you can make it at home: - 400g caster sugar - 150ml water - 1 tbsp lemon juice 1. Stir the sugar and water together in a saucepan, and bring to the boil, stirring gently. 2. Immediately drop the heat right down to low, and add the lemon juice, stirring it in. 3. From this point on, do not stir at all! Simply let it simmer for around 45 minutes until it has gone a deep amber colour. Then remove from the heat, pour into a warm, steri
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