Golden syrup

Golden syrup
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This amber coloured, versatile syrup is so easy to make at home.

Although it is the star ingredient for popular British desserts such as treacle tart and treacle pudding it is not actually treacle. Made from refined white sugar it has a lighter colour and less intense flavour than treacle.

It’s delicious drizzled on waffles and pancakes and can be used as a substitute for honey in glazes and oriental dishes.

Makes approx 600 ml


300 ml water
800 g white sugar
2 tablespoons lemon juice


Place the sugar and water in a heavy bottomed saucepan and stir to combine. Slowly bring to the boil, stirring regularly to prevent burning, until the sugar is dissolved.

Stir in the lemon juice. Reduce the heat to the lowest setting and simmer gently without stirring until the liquid is a rich, amber colour (stirring could cause the sugar to crystallize). The syrup at this stage should be just a little bit runnier than honey. This could take 35-45 minutes depending on the heat setting. Be sure to monitor it especially in the later stages.

If the syrup has thickened a little too much, remove it from the heat and let it cool slightly before adding a trickle of boiling water. Return it to the heat until you have achieved the correct consistency.
It will thicken up slightly as it cools.

Pour into a sterilised jar while it is still hot. Stored at room temperature this should keep for several months.

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