10 In Custard, Sauces & Creams/ Europe/ UK & Ireland

How to Make Golden Syrup

Golden syrup, where have you been all my life?
I recently learned how to make golden syrup (also called treacle syrup) from scratch because it’s a key ingredient in treacle tart (Harry Potter!). Whenever I make an international dessert it usually means I miss being abroad…and yep, I was really missing the UK. Plus, I’d eaten all of the scones and clotted cream I’d made and was looking for another delicious dessert to try.

So, a few days before I made the treacle tart (actually, I made mini treacle tarts – you can get the recipe here in my mini tarts ebook), I made up a batch of golden syrup. It was so easy and so amazingly delicious.

After watching this video I was confident I could make it from scratch but since I’d never tried golden syrup, I wasn’t exactly sure what it was supposed to taste like.

Where to Buy Golden Syrup?

If you’re in the US, you might be asking, where can I buy golden syrup?! Well, I found a $5 bottle of Lyle’s Golden Syrup at World Market. When I got home, I tried a spoonful and…wow, yum! It has a buttery, kind of caramel flavor, different from any of the syrups I typically use in the US (maple, light/dark corn syrup, molasses).

From what I’ve read online, you might also be able to find Lyle’s Golden Syrup in the international section of your local grocery store. Or you can add a bottle of Lyle’s Golden Syrup to your next Amazon order. It’s much cheaper to make it yourself, though! Just be sure to make it up a day or so before you want to use it.

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Golden Syrup Recipe

Pour 3 Tbsp water and 1/2 cup sugar into a saucepan and stir until dissolved.

Heat over medium heat and keep stirring as it simmers.

It will start to turn a caramel color.

When it’s a nice caramel color, slowly add 1 1/4 cups boiling water (I pre-heated the water in countertop water kettle).


Then add the rest of the sugar – 2 1/2 cups. Keep stirring until sugar has dissolved.

Add a slice of lemon and bring to a low simmer. The lemon will keep the mixture from crystalizing at is simmers.

Turn the heat down to low and let it simmer for about 45 minutes.

When the syrup is ready, take out the now candied lemon.

Let the mixture cool down for a few minutes.

Then pour it into a sterilized jar (I poured boiling water into my jar and let it sit for a couple minutes). The syrup will be thin at this point but will thicken up as it cools in the jar.

Now you have golden syrup! Delicious.

This recipe made about 8oz of golden syrup. Store it in a cool, dry place.

I used my golden syrup in this mini treacle tart recipe and am now eyeing a golden syrup pudding recipe…stay tuned!

I’d love to hear from those of you who are familiar with golden syrup – how do you like to use it?

 

4.67 from 3 votes
Print
Homemade Golden Syrup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Sugar, water and a slice of lemon are all you need to make this buttery caramel flavored syrup! 

Servings: 8 oz
Ingredients
  • 3 Tbsp water
  • 1/2 cup sugar
  • 1 1/4 cup boiling water
  • 2 1/2 cups sugar
  • 1 lemon slice
Instructions
  1. Pour 3 Tbsp water and 1/2 cup sugar into a saucepan and stir until dissolved.

  2. Bring to a simmer over medium heat, stirring consistently. 

  3. Once the mixture turns a caramel color, slowly add 1 1/4 cups boiling water (I pre-heated the water my countertop hot water kettle).

  4. Add 2 1/2 cups sugar, stirring until sugar has dissolved.

  5. Add a slice of lemon to the mixture. The lemon will keep the mixture from crystalizing at is simmers.

  6. Turn the heat down to low and let the syrup simmer for about 45 minutes.

  7. When the syrup is ready, remove the candied lemon slice. Let the mixture cool down for a few minutes before pouring it into a sterilized jar (I poured boiling water into my jar and let it sit for a couple minutes). The syrup will be thin at this point but will thicken up as it sits in the jar.

Recipe Notes

Store in a cool, dry place. 

Based on this recipe

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10 Comments

  • Reply
    STEPHANIE ABBOTT
    June 13, 2017 at 10:49 am

    Yum! My hubby is English. His recipes sometimes call for this. I never even thought about making it. Looks like I’ll be trying soon. Pinned and scheduled again for later. Thanks for sharing at To Grandma’s House We Go.

    • Reply
      Cate
      June 14, 2017 at 11:07 pm

      Hi Stephanie, it’s so easy to make from scratch and it’s SO good! It tastes just like the bottled golden syrup that I bought at World Market. Enjoy!

  • Reply
    Molly
    June 15, 2017 at 2:54 pm

    I’m not sure how mine will turn out. I couldn’t get my sugar to turn golden in the beginning. It actually dried out a couple times still clear and I kept adding a smidge more boiling water. I finally turned it up to a med high and got it to turn. Now I’ve got it on low but it wasn’t “simmering”, just sitting, so I cranked that up a touch too… but I’m afraid to turn it up too much. Normally this stove seems to run a little hot, so I’m confused! This is why I don’t usually do sugar/candy lol Maybe I should stick baking and try to find the syrup for when I make flapjacks 🙂

    • Reply
      Cate
      June 20, 2017 at 7:54 pm

      Hi Molly! I’ve had my sugar dry out and I just keep stirring until it turns golden, sometimes adding a bit of water here and there. I often adjust the stove temp, especially when simmering. Since the syrup simmered for so long, I left it pretty low (but definitely simmering). At different points I wasn’t sure if my Golden Syrup would turn out but it came together in the end. How did yours turn out?

  • Reply
    Anna
    August 6, 2017 at 4:18 pm

    This is great! I’m from Australia, but living in India at the moment to visit my hubby’s family. Been craving golden syrup dumplings so bad but couldn’t find golden syrup anywhere here! Been using it in baking my whole life but never knew you could make it at home haha. Aussies use it in ANZAC biscuits mainly.

    • Reply
      Cate
      August 25, 2017 at 11:00 am

      Ohhh, golden syrup dumplings and ANZAC biscuits…I need to make both of those things!

  • Reply
    Maragold
    October 4, 2017 at 10:23 pm

    Can I use the juice of lemon because I have squeezed lemon

    • Reply
      Cate
      October 5, 2017 at 3:22 pm

      Good question! From what I read, it’s best to use a slice of lemon because you’ll get just enough lemon to keep the syrup from crystallizing without making it too lemony.

  • Reply
    Spandy
    October 18, 2017 at 4:41 am

    Is it possible to double the recipe quantities (start out with 1 cup sugar 6tbsp water, then add 2.5 cups water and 5 cups sugar)?

    • Reply
      Cate
      October 18, 2017 at 8:39 pm

      I would imagine so!

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