The technique of making homemade Golden syrup aka invert sugar is pretty straightforward; it is a form of inverted sugar syrup that can be easily made by simmering sugar solution with lemon juice (acid).
Golden syrup is often used for making traditional Chinese mooncakes, baking, and cooking, it helps to retain moisture, and provides extra flavor and color to the finished product. It is very similar to honey and can be used as a honey substitute.
Golden syrup is more water-soluble, less likely to crystallize, and helps to retain moisture in recipes.
- Store in clean jar, can be kept for 1-2 years.
- Cook with lowest heat possible, do not exceed 115°C, you need the sugar to remain at syrup stage.
- Cooking time is for reference, this recipe require 50-60 minutes.
Chinese Version: 转化糖浆做法
Homemade Golden Syrup Recipe (Invert Sugar) | MyKItchen101en
Yield: 150ml or 215g of syrup
- 200 g (1 cup) granulated sugar
- 100 ml (1/4 cup + 4 tsps) water
- 20 ml (4 tsps) lemon juice
1 Sieve 20 ml fresh lemon juice and mix with 100ml water. Combine all ingredients in a saucepan; gently stir the sugar solution mixture.
2 Bring the mixture to boil with medium heat, stir gently then reduce the heat to lowest possible until you are getting some small bubble movement and not full bubbling.
3 Stir the mixture after 20 minutes of cooking until sugar has fully dissolved. Simmer with lid off for 55 minutes; you want to slowly evaporate off the water. Cook until the mixture turns to amber-colored, almost like honey’s appearance.
4 Golden syrup will thicken with richer color when fully cooled. The smooth free flowing amber-colored syrup will not crystallize or turn solid when cooled. It adds color and moisture to your cakes recipes or you can simply spoon over pancake and enjoy.