I have never once seen golden syrup at a store, and my mom goes to stores with lots of weird foods in them. One time I saw a moving box with claws poking out. It had crabs in it and there was usually one on the floor five feet away where the moving box was. They regularly escaped. I’ve seen ducks, pickled mustard, dried fungus, century old eggs, salted duck eggs, pork liver…. All that stuff, except for golden syrup. I’ve walked around Walmart looking at there selection of items. Never once have I found it.
So, when my yearly (okay… maybe monthly…) craving of mooncakes came along, I was in trouble. Golden syrup was a main ingredient in the dough and it didn’t taste right without it. So, I decided to make my own. This is probably superior to the store’s anyhow.
It looks similar to edible, liquid gold.
If you cook it enough, it has a nice amber color. Yummy….
You’ll need these golden lemons. They prevent possible recrystallization of the sugar crystals.
Cut them up into quarters. You only need one lemon.
Add the sugar, lemons, and water together in a saucepan.
Use a spatula to press out any juice from the lemons.
Turn on the heat and lower when it begins to boil
Cover the pot and don’t touch it again. No touching includes stirring. Don’t worry, it won’t burn. Walk away until you smell some sugar. Check on it periodically because I don’t know how sensitive your nose is.
When its ready, the bubbles should have gotten noticeably smaller and the mixture should have a nice amber/golden color.
Also, drop some of the syrup into cold water. If it forms a nice ball that can easily be shaped and squished, its done. If it forms a hard ball, its overdone and you should add some water. If it spreads out, its not done.
Fish the lemon quarters out.
Pour into a canning jar while still hot.
Bubbles are okay. They’ll soon go away.
- 1 cup water
- 3 cups sugar
- 1 lemon cut into quarters
Place all the ingredients in a saucepan and set to a boil over medium heat.
Once it begins boiling, lower the heat and boil until golden and can form a mailable ball when dropped in cold water.
Fish out the lemon slices.
Pour into a jar and let it cool.
This syrup can be kept for over a year in a cool and dark place.