31 Days of MOO No. 11 Golden Syrup
This is a pantry staple for all Australian, British and Kiwi bakers. It's a thick, delicious, golden sugar syrup and it is unique in it's flavour. I know some cooks who substitute honey for golden syrup - it's not the same, and the end result, while most likely good, will not have that rich sweetness that comes from golden syrup.
It's so easy to make too, using pantry ingredients, and of course MOOing a batch is a lot cheaper than buying it from the supermarket.
In Australia the most common brand of golden syrup is CSR, and it costs around $6.40 per kilo; it also these days comes in a plastic jar (I really wish it still came in a tin). I store MOO golden syrup in a glass jar in the pantry, no need to store it in the fridge. One batch will keep for months and months and once you have cooked and baked with golden syrup you won't want to substitute anything else.
It's so easy to make too, using pantry ingredients, and of course MOOing a batch is a lot cheaper than buying it from the supermarket.
In Australia the most common brand of golden syrup is CSR, and it costs around $6.40 per kilo; it also these days comes in a plastic jar (I really wish it still came in a tin). I store MOO golden syrup in a glass jar in the pantry, no need to store it in the fridge. One batch will keep for months and months and once you have cooked and baked with golden syrup you won't want to substitute anything else.
Ingredients:
1-1/4 cups water
4 cups white sugar
2 tbsp lemon juice
Method:
Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan - it will form crystals and the end result won't be nice. Once boiling gently stir in the lemon juice. Reduce the heat to a very low and gentle simmer (I turn it down to the lowest setting on the smallest burner on my cooktop). Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. If you're using a thermometer the temperature should be about 240-250 degrees Farenheit.
When the syrup is a rich, deep amber colour, almost a golden brown, turn the heat off. Let it cool a few minutes and then carefully, because it will still be very hot, pour it into hot, sterilised glass jars. Let it cool completely before sealing with the lid.
Store at room temperature. Your golden syrup will be shelf stable for up to 12 months.
This recipe makes 800ml golden syrup and costs $1.45 to make.
1-1/4 cups water
4 cups white sugar
2 tbsp lemon juice
Method:
Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan - it will form crystals and the end result won't be nice. Once boiling gently stir in the lemon juice. Reduce the heat to a very low and gentle simmer (I turn it down to the lowest setting on the smallest burner on my cooktop). Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. If you're using a thermometer the temperature should be about 240-250 degrees Farenheit.
When the syrup is a rich, deep amber colour, almost a golden brown, turn the heat off. Let it cool a few minutes and then carefully, because it will still be very hot, pour it into hot, sterilised glass jars. Let it cool completely before sealing with the lid.
Store at room temperature. Your golden syrup will be shelf stable for up to 12 months.
This recipe makes 800ml golden syrup and costs $1.45 to make.