Now you've made your golden syrup, try using in my chewy flapjack recipe here! th-cam.com/video/eMfpGi0m_eA/w-d-xo.html ✨ If you found this recipe useful, be sure to hit the **like** button and **subscribe** (It's free!) for more amazing recipes! 💖😻
If you are going to the trouble to make Golden Syrup, you should reward yourself with Golden Syrup Dumplings served with custard and cream. Another great treat is Golden Syrup steamed pudding.
Yumm I grew up making these with my mum and grandmother. Serve with a scoop of vanilla ice cream on the side for that delicious hot and cold experience.
Same - when I lived in Canada! If you want to bake a British flapjack or treacle tart, then there's no other substitute to golden syrup! I know some Great British Baking Shows include bakes with golden syrup, so hopefully this recipe will help a few looking to bake some British treats at home!! 💖😻
And it's so much cheaper than buying golden syrup in the US - if you can find it! I hope you're well, Kate! Are you coming back to TH-cam soon, or is life just too busy at the moment? How are Salem and Vader?! Kiki and Gordon send bumps to them!! 💖😻
@BlackCatKitchen I am sure it is cheaper! I love how you can make things at home and it saves you money and it is so much better. Yes, I am hoping to return to YT soon and started working on a return video yesterday. I needed a break from YT and I actually started working with Ryan in his business earlier this year which was unexpected. I needed to learn how to use a camera and had no idea how to use one to take quality pictures, lol. It has just been busy. How are you and Mr. Editor? How are Gordon & Kiki? Vader and Salem are well. Vader had some health issues that weren't getting better and I switched vets, and I found out recently that he is in the very, very early stages of kidney failure. I have switched his food and I give him medication daily. I hope you are well! I need to catch up on so many of your videos 😊
Hi Dani. I hope you are having a great day. You know, I have tasted that Golden Syrup before. It is AMAZING. Andrew of Andrew's Simple Kitchen sent it to me. I am glad that you are showing how to make it because I have not seen it sold here in the US. Cheers beautiful sis. Sandee
I always struggled to find golden syrup when I lived in Canada! Awww! That was really kind of Andrew! Once you've tasted golden syrup, it's hard to go back to corn syrup! 😹 Have a wonderful week ahead, Sandie - and thanks for the lovely message!! 💖😻
You are so welcome! I always struggled to find golden syrup when I lived in Canada! I hope you'll create some amazing bakes with this golden syrup recipe! 💖😻
Oh my gosh this was a wonderful video. He gave some great information in Tips. Hugs and kisses from grandma Sandy and Debbie. Keep these awesome video.
Thank you so much i had a thing for ginger biscuits today and i needed golden syrup and this worked perfectly super easy and the color is so pleasing thanks again great job.
You are so welcome and thanks for watching! 💖 I'm so glad my recipe helped you! I bet your ginger biscuits were fantastic! I'm now craving ginger cookies! 🍪💖😻
HOLY CRAP!!!! This is actually the video of my dreams!!! I had no idea!!! I am SOOO excited to do this!!!! Thank you so much- so shocked about the lemon, yes do have Citric acid May try that.
So...this disheartened granny tried to make syrup using another channel's recipe, burnt the stuff twice, threw my hands up in frustration and found this channel - your syrup making is more efficient in looks, so I'll try this recipe in a few hour's time! I need a break to reset my mind into positivity😂😅😊
Oh no 😢 sugar can be tricky to work with sometimes. Make sure the heat is low enough - this can take a while to get up to temperature, but hopefully my method will work out better for you!! ❤️
I do prefer the more pronounced buttery caramel flavour of golden syrup! I really struggled to find golden syrup when I lived in Canada! Thanks Paulie! 💖😻
Ma'am I was going to the supermarket to buy golden syrup and I thought.... How is it made and here we are lol I'll be in my kitchen I'm not going to the supermarket lol. Have a blessed day ❤
@@BlackCatKitchen this morning I was blessed with flour from the church and I thought thank you Lord lol now where is the golden syrup because I need flapjacks God didn't send me the golden syrup but he did send me here lol... it's going good my husband is stirring I'm keeping an eye on him and we're both wondering why have we always bought golden syrup....😂🤗🤗🤗 thanks again God's speed friend ❤🙏
This is the first time I’ve heard of golden syrup!! It looks great though!! Glad you answered what it could be used in because I was going to ask. Thanks so much for this video!! 😀
It's not as dark as a caramel would be; it's closer to a light, thick corn syrup! But yes, you're right! It's the long and slow process that creates this golden syrup. The lemon slice just helps to prevent the mixture from crystallising. If you give this a try, let me know how you get on!! 💖😻
@@BlackCatKitchen Thanks! I dilly-dallied and probably won't get it done today. But it's definitely on the todo list, because I also saw a nice Jamie Oliver microwave pudding (cake) with golden syrup over it.
O wow I've never before seen golden syrup being made. Looks a similar method to toffee and Hokey pokey. Golden Syrup is readily available on Australian supermarket shelves and it's relatively cheap to buy whereas Treacle isn't! Just love all those syrupy things. Molasses I have in porridge and golden syrup on crumpets and toast and malt in hot milk for a wonderful 'pick me up'. It's a great alternative to maple syrup on pancakes too. Thank you for the demonstration Daniella. 👍🤤😀
Golden syrup is lovely over pancakes! 💖 I've not tried golden syrup on crumpets, but that will change tomorrow morning, as I have a pack in the cupboard! I'll let you know what I think!! It's funny that golden syrup is readily available in the UK and Australia, but really hard to find elsewhere! You're most welcome, John! 🙌😻
@@BlackCatKitchen Yes please let me know how it goes 👍👎. I'm fresh out of crumpets here. But I will have some GS on buttered toast this morning with my cuppa tea. The availablity issue is because of the demographics. Canadians prefer Maple syrup as do the yanks. I don't know where golden syrup originated, but I'm sure it was invented as an alternative to maple being so hard to obtain in some countries and also the price. I know it is used a lot in Australian cooking and as a spread. A bushies breakfast consisted of fresh hot coals baked damper drizzled with golden syrup alongside a Billy Tea. So it's been around quite some time. 😉🤤 See ya!
Absolutely! You can let it dry completely and enjoy as is, or you can chop it into little pieces and use the candied lemon in bakes - or even on top of oatmeal! I actually did a section on uses for the candied lemon wedge, but my husband (who edits my videos) cut it out, thinking people wouldn't be interested! Thank you for proving him wrong! Haha! 😹 Have a great weekend! 😻😻
I’d recommend adding the vanilla to the recipe instead of adding it to the syrup. It will be hard to incorporate it after it’s made, and adding it while it’s still really liquid will just make the vanilla flavouring evaporate. Thanks so much for watching, and happy baking! 😻😻
It's very possible that you could add flavourings at the end of the cooking process. It's a good question! Maybe that's how they make artificial maple syrup?? 💖🐈⬛😻
Haha! Absolutely! A lot of UK home brewers add golden syrup to their beers! It should give your beer some lovely toffee undertones! It's not something I've tried myself though, so you'll have to let me know how it goes!! 😹🍺💖
Unfortunately, there isn't enough acidity in a lime. If you don't have lemons at hand, you can use one tablespoon of bottled lemon juice, or a 1/4 tsp. of citric acid. Otherwise, I'd definitely recommend buying a lemon and using a slice to prevent the mixture from crystallizing. I hope this helps!! 🍋💖😻
My pleasure! I know the pain. The price I’ve paid for some of my favourite ingredients from back home. Learning how to make them has been much easier. Enjoy your ginger nuts!! 🐈⬛❤️
I’ve never made it with Splenda, but from my experience using Splenda, it won’t melt and caramelise in the same way, because the chemical composition is not the same. It might work with Monk Fruit Sugar, but I can’t say for certain.
I wouldn’t recommend it, as brown sugar already has a syrup added to it, so it might change the consistency and become too firm. I’d keep to using white sugars. I hope that helps!! 💖😻
The jar is hot from the oven, so I poured it in straight away, but you can let it cool a few minutes and pop a spoon in the far before pouring if you’re worried about thermal shock 😻
I’m not exactly sure. When you say consolidated, do you mean it was a solid mass? If so, it will have been cooked too long. But if you mean crystallised, there could be a few different reasons. I always pour the water around the edge of the pan, as it creates a little dam so the sugar doesn’t creep up the sides. If you notice some of the mixture above the level of the water on the insides of the pot, these can burn and cause the rest of the mix to seize. A way to prevent this is using a pastry brush and occasionally brushing cool water along the inside edge of your pan. You always want to make sure you’re using a stainless steel or glass pan, and a wooden or silicone utensil, as the sugar mix can react to other metals. I hope this helps 😻😻❤️
@@mchoe5890 - All I can think of is when you cooked the syrup mixture low and slow for 40 - 60 minutes, did you check the temperature every now and again to ensure it didn't exceed 240 - 250F (115C - 120C)? If the temperature goes above 250F (120C), it'll enter the "hard ball" stage, whereby the mixture will solidify once it cools. If you check my video again, you'll see I checked the temperature of the mixture. The mixture should cool and resemble the consistency of corn syrup. I hope you'll try my recipe again!! 💖😻
@@mchoe5890This might not pertain, but I moved recently, & my gas stove cooks everything hotter than my old electric used to. So in case your stove is hotter than the demo stove, I'd be sure to aim for temperature and not timing.
I made this, and even though it is easy to make, it just didn't taste like syrup. This is not the only recipe I have tried. I'm not sure why I can't get the right taste.
Hmmm. I’m not sure what the reason could be. What kind of syrup are you comparing it to? It isn’t quite like a pancake syrup, but closer to a corn syrup, and mostly used in baking recipes, but occasionally poured in oatmeal or other sweet breakfasts or desserts.
@BlackCatKitchen Hi, thanks for the reply. I am a Brit, so am trying to get the real taste of golden syrup. I don't know if the temp is too high on my stove. The first batch I made was bitter tasting. The second batch wasn't bitter, but the taste was wrong.
When you cook the syrup mixture low and slow for 40 - 60 minutes, it's always worth checking the temperature every now and again to ensure it doesn't exceed 240 - 250F (115C - 120C). If the temperature goes above 250F (120C), it'll enter the "hard ball" stage, whereby the mixture will solidify once it cools. If you check my video again, you'll see I checked the temperature of the mixture. Once the mixture cools, it should resemble the consistency of corn syrup. Essentially, if you cook the mixture for too long, at too higher temperature, or too fast, it'll turn to toffee/a solid mass. I hope you'll try my recipe again!! 💖😻
When you cook the syrup mixture low and slow for 40 - 60 minutes, it's always worth checking the temperature every now and again to ensure it doesn't exceed 240 - 250F (115C - 120C). If the temperature goes above 250F (120C), it'll enter the "hard ball" stage, whereby the mixture will solidify once it cools. If you check my video again, you'll see I checked the temperature of the mixture. Once the mixture cools, it should resemble the consistency of corn syrup. Essentially, if you cook the mixture for too long, at too higher temperature, or too fast, it'll turn to toffee/a solid mass. But, it sounds as though you know what you did wrong! I hope you'll try my recipe again!! 💖😻
@@jvallas - If the mixture reaches or exceeds the "hard ball" stage and turns to a toffee, while it's still warm, I'd suggest pouring it out onto a lined baking sheet and letting it harden completely. I'd then break up the toffee and pulse it through a food processor to create sugar dust for cakes, bakes and anything you want to sweeten. That's really all you can do if you overheat the mixture. I hope that helps! 💖
As a small creator, unfortunately we have to play the TH-cam game in order to grow our channels, which means creating enticing, interesting and clickable titles! However, I never use clickbait, and the title isn't completely misleading, as it's only 5 minutes of actual hands on work. I mention this in the video description. 😺 The rest of the time is just waiting for the mixture to come up to temperature! I hope that helps clarify things and thank you so much for watching!! 💖😻
The music ruins this otherwise lovely video. Please consider that we don't all find the music you like, pleasant. Also, what's wrong with just cooking noises and instructions? Seriously, so annoying. It's just my opinion, and it's your channel, but many people, myself included, will never subscribe to a channel we have to be annoyed by in order to get the information the video provides.
Thanks for the feedback! The background music was a little loud in this video and for the last 6 months or so, we've been reducing the volume of the background music. If you watch one of my latest episodes, you'll see what I mean! Most food channels opt for background music to fill in quiet spaces, and cooking noises with instructions can be really tricky to manage with microphones and noise levels, especially if a dish is particularly noisy e.g. braising meat! Hopefully you'll check out my more recent videos and find them more suitable! Thanks again! 💖😻
@@BlackCatKitchen consider using no music! I watch many cooking videos and not a one of them uses music. I agree with the other person - music is annoying and sooooo unnecessary!
@@rosemary20001 - For the food channels you watch that do not use background music, does the person on camera talk all the time, or do they incorporate a voiceover too? I used to talk to the camera when cooking (in my oldest videos!), but to be honest, voiceover is so much clearer and easier! Plus, I can re-record sections when I make mistakes! 😹 Thanks for the feedback! 💖
As mentioned in the description, it's 5 minutes of hands on work. You leave the mixture to cook for 40-60 minutes, and then just check it with a thermometer! 💖😻
Now you've made your golden syrup, try using in my chewy flapjack recipe here! th-cam.com/video/eMfpGi0m_eA/w-d-xo.html ✨
If you found this recipe useful, be sure to hit the **like** button and **subscribe** (It's free!) for more amazing recipes! 💖😻
hello @BlackCatKitchen. Have you tried making homemade chocolate?
@@donnafayeirenerocamora - I haven't, but I'll add it to the list of recipes to make! 💖😻
@@BlackCatKitchen and i'll eagerly wait for it :)
If you are going to the trouble to make Golden Syrup, you should reward yourself with Golden Syrup Dumplings served with custard and cream. Another great treat is Golden Syrup steamed pudding.
I agree, wholeheartedly!!! 😻😻
Yumm I grew up making these with my mum and grandmother. Serve with a scoop of vanilla ice cream on the side for that delicious hot and cold experience.
Thanks from Poland - it is not common in our grocery shops but ingredients are easy to find 😃
You're so welcome! Happy baking!! 💖😻
Tested.
Worked.
If you use citric acid use 1g per 1kg of sugar.
Thank you! That’s very helpful!! 😻
We only occasionally see this in the British section of our local grocery... if we're lucky! Super handy Dani! Thanks so much for this!
Same - when I lived in Canada! If you want to bake a British flapjack or treacle tart, then there's no other substitute to golden syrup! I know some Great British Baking Shows include bakes with golden syrup, so hopefully this recipe will help a few looking to bake some British treats at home!! 💖😻
I found this and decided to try it .... Thank you so much ,way better than store bought ...
Thank you so much for letting me know! I'm so glad it turned out well for you! Hopefully cheaper than store bought too! Have a lovely weekend! 💖🐈⬛😻
This is the easiest I've found. Thank you!
You're so welcome! I'm glad it helped! Happy baking! 💖😻
I love how easy this recipe was! I never knew it was this easy!
And it's so much cheaper than buying golden syrup in the US - if you can find it! I hope you're well, Kate! Are you coming back to TH-cam soon, or is life just too busy at the moment? How are Salem and Vader?! Kiki and Gordon send bumps to them!! 💖😻
@BlackCatKitchen I am sure it is cheaper! I love how you can make things at home and it saves you money and it is so much better.
Yes, I am hoping to return to YT soon and started working on a return video yesterday. I needed a break from YT and I actually started working with Ryan in his business earlier this year which was unexpected. I needed to learn how to use a camera and had no idea how to use one to take quality pictures, lol. It has just been busy.
How are you and Mr. Editor? How are Gordon & Kiki? Vader and Salem are well. Vader had some health issues that weren't getting better and I switched vets, and I found out recently that he is in the very, very early stages of kidney failure. I have switched his food and I give him medication daily.
I hope you are well! I need to catch up on so many of your videos 😊
Thank you . Lovely ,short and to the point video .
You're so welcome! I always try to keep my recipe videos as short as possible! Thanks for watching!! 💖😻
So happy to see this. Thanks!
Glad you enjoyed it! Have a great weekend! 💖😻
Hi Dani. I hope you are having a great day. You know, I have tasted that Golden Syrup before. It is AMAZING. Andrew of Andrew's Simple Kitchen sent it to me. I am glad that you are showing how to make it because I have not seen it sold here in the US. Cheers beautiful sis. Sandee
I always struggled to find golden syrup when I lived in Canada! Awww! That was really kind of Andrew! Once you've tasted golden syrup, it's hard to go back to corn syrup! 😹 Have a wonderful week ahead, Sandie - and thanks for the lovely message!! 💖😻
Thank you so much for posting this. Golden syrup is so hard to find here in Virginia!
You are so welcome! I always struggled to find golden syrup when I lived in Canada! I hope you'll create some amazing bakes with this golden syrup recipe! 💖😻
Oh my, this is awesome! It's hard to find in the United States. Golden Syrup is the only syrup I use. Thanks for this brilliant suggestion, Dani ❤
You're so welcome! 💖🙌😻
Like 29 Enfes oldu elinize sağlık afiyet olsun ♥️
Çok teşekkür ederim! 💖😻
Oh my gosh this was a wonderful video. He gave some great information in Tips. Hugs and kisses from grandma Sandy and Debbie. Keep these awesome video.
Thanks Sandy and Debbie! I really appreciate your lovely comment! 💖😻
👍😋👍❤️. Thank you for sharing this recipe.
You're so welcome, Cheryl! I hope it's a recipe that comes in useful some day! 😻😻
Thank you so much i had a thing for ginger biscuits today and i needed golden syrup and this worked perfectly super easy and the color is so pleasing
thanks again great job.
You are so welcome and thanks for watching! 💖 I'm so glad my recipe helped you! I bet your ginger biscuits were fantastic! I'm now craving ginger cookies! 🍪💖😻
HOLY CRAP!!!! This is actually the video of my dreams!!! I had no idea!!! I am SOOO excited to do this!!!! Thank you so much- so shocked about the lemon, yes do have Citric acid May try that.
Haha! I'm so glad you liked it! 💖 I bet Kieron will be really pleased if you make golden syrup; an excuse to bake some British classics!! 💖😻
So...this disheartened granny tried to make syrup using another channel's recipe, burnt the stuff twice, threw my hands up in frustration and found this channel - your syrup making is more efficient in looks, so I'll try this recipe in a few hour's time! I need a break to reset my mind into positivity😂😅😊
Oh no 😢 sugar can be tricky to work with sometimes. Make sure the heat is low enough - this can take a while to get up to temperature, but hopefully my method will work out better for you!! ❤️
Thinking in my head - the starting basis of a caramel 🍸🍸
Very similar! If you added cream to this, it would become a very thick caramel; almost like toffee! 😻😻
Yes I’ve never heard of this syrup either this is fantastic! Thank you! I’d like to make my own great recipe! ❤️🐱
You're so welcome, Carol! 💖🙌 I hope you'll use this syrup in many great recipes!! 😻
I agree, it is much better than corn syrup! Great how to video! Outstanding!
I do prefer the more pronounced buttery caramel flavour of golden syrup! I really struggled to find golden syrup when I lived in Canada! Thanks Paulie! 💖😻
Ma'am I was going to the supermarket to buy golden syrup and I thought.... How is it made and here we are lol I'll be in my kitchen I'm not going to the supermarket lol. Have a blessed day ❤
Amazing! I'm glad I've saved you a trip to the supermarket! Let me know how you get on! Happy baking!! 💖😻
@@BlackCatKitchen this morning I was blessed with flour from the church and I thought thank you Lord lol now where is the golden syrup because I need flapjacks God didn't send me the golden syrup but he did send me here lol... it's going good my husband is stirring I'm keeping an eye on him and we're both wondering why have we always bought golden syrup....😂🤗🤗🤗 thanks again God's speed friend ❤🙏
Dear dani you are so sweet 😊thanks for sharing ❤ veryyyyy easy recipe. 😊from Pakistan 🇵🇰
You're so welcome! And thank you! I hope this recipe comes in useful for you!! 💖😻
This is the first time I’ve heard of golden syrup!! It looks great though!! Glad you answered what it could be used in because I was going to ask. Thanks so much for this video!! 😀
If you ever want to bake something British, now you can! Haha! 😻😻
My father loved it on pancakes. (Crepes style, but any kind would be good)
Wonderful recipe keep it up and stay connected
Thank you so much!! 💖😻
Thanks! 👍
You are so welcome! Happy baking!! 💖😻
Yum! (This sounds like caramel. Is the lemon the only difference?) edit: oh, wait, is it the long, slow process that makes it look so different?
It's not as dark as a caramel would be; it's closer to a light, thick corn syrup! But yes, you're right! It's the long and slow process that creates this golden syrup. The lemon slice just helps to prevent the mixture from crystallising. If you give this a try, let me know how you get on!! 💖😻
@@BlackCatKitchen Thanks! I dilly-dallied and probably won't get it done today. But it's definitely on the todo list, because I also saw a nice Jamie Oliver microwave pudding (cake) with golden syrup over it.
O wow I've never before seen golden syrup being made. Looks a similar method to toffee and Hokey pokey.
Golden Syrup is readily available on Australian supermarket shelves and it's relatively cheap to buy whereas Treacle isn't! Just love all those syrupy things. Molasses I have in porridge and golden syrup on crumpets and toast and malt in hot milk for a wonderful 'pick me up'.
It's a great alternative to maple syrup on pancakes too.
Thank you for the demonstration Daniella.
👍🤤😀
Golden syrup is lovely over pancakes! 💖 I've not tried golden syrup on crumpets, but that will change tomorrow morning, as I have a pack in the cupboard! I'll let you know what I think!! It's funny that golden syrup is readily available in the UK and Australia, but really hard to find elsewhere! You're most welcome, John! 🙌😻
@@BlackCatKitchen Yes please let me know how it goes 👍👎.
I'm fresh out of crumpets here. But I will have some GS on buttered toast this morning with my cuppa tea.
The availablity issue is because of the demographics. Canadians prefer Maple syrup as do the yanks. I don't know where golden syrup originated, but I'm sure it was invented as an alternative to maple being so hard to obtain in some countries and also the price.
I know it is used a lot in Australian cooking and as a spread. A bushies breakfast consisted of fresh hot coals baked damper drizzled with golden syrup alongside a Billy Tea. So it's been around quite some time.
😉🤤
See ya!
I love golden syrup!This recipe is so easy but im wondering if the syrup ends up having a lemon flavour?
It doesn’t! 💖 The lemon doesn’t flavour the syrup, but a slice prevents the sugar from crystallising! 🍋😻
Awesome thank you
You're so welcome!! Have a lovely weekend! 💖😻
And do you have a use for the candied lemon wedge?
Absolutely! You can let it dry completely and enjoy as is, or you can chop it into little pieces and use the candied lemon in bakes - or even on top of oatmeal! I actually did a section on uses for the candied lemon wedge, but my husband (who edits my videos) cut it out, thinking people wouldn't be interested! Thank you for proving him wrong! Haha! 😹 Have a great weekend! 😻😻
Wow I didn’t know this was a thing
thanks
You're very welcome! Thanks for watching!! 💖😻
Is it okay to put the hot syrup in bottle into refrigerator to cool it down faster?
That's fine, but just be aware it could potentially heat up the inside of your refrigerator! Enjoy! 😻
@@BlackCatKitchen yes. I understand. Thank you very much for such fast reply.
Great video
I'm so glad you enjoyed it! I hope my recipe comes in useful! 💖😻
I also love that movie
Can I add vanilla flavoring after the syrup is made? Will it make it watery? I want to keep the thickness eventhicken it up for a recipe I am making.
I’d recommend adding the vanilla to the recipe instead of adding it to the syrup. It will be hard to incorporate it after it’s made, and adding it while it’s still really liquid will just make the vanilla flavouring evaporate. Thanks so much for watching, and happy baking! 😻😻
I wonder if it is sometimes combined with maple extract.
It's very possible that you could add flavourings at the end of the cooking process. It's a good question! Maybe that's how they make artificial maple syrup?? 💖🐈⬛😻
This will be USEFUL for beer making! haha
Haha! Absolutely! A lot of UK home brewers add golden syrup to their beers! It should give your beer some lovely toffee undertones! It's not something I've tried myself though, so you'll have to let me know how it goes!! 😹🍺💖
After you have tried the golden syrup in your brewing process, try liquid malt. Especially if you're brewing a dark ale 🍻
@@johndavis7944 I've done that too! haha
@@Maplecook excellent!
I thought you might have done that already being a brewer.
Good luck with the GS 👍
@@johndavis7944 Bingo! haha! Dani knows me well. I've got my hand in a bunch of cookie jars...cooking, baking, brewing...sushi. lol
Hi, can this golden syrup be used to make modeling chocolate?
Yes, absolutely! It will work just the same as any commercially bought golden syrup! 😻
Oh this is wonderful! Thankyou for clarifying ❤️😀
@pallaviananda - You're very welcome!! 💖😻
Can we use lime
Unfortunately, there isn't enough acidity in a lime. If you don't have lemons at hand, you can use one tablespoon of bottled lemon juice, or a 1/4 tsp. of citric acid. Otherwise, I'd definitely recommend buying a lemon and using a slice to prevent the mixture from crystallizing. I hope this helps!! 🍋💖😻
I'm currently an expat wanting to make gingernuts. To my surprise they need golden syrup which also does not exist here. Thank you
My pleasure! I know the pain. The price I’ve paid for some of my favourite ingredients from back home. Learning how to make them has been much easier. Enjoy your ginger nuts!! 🐈⬛❤️
Can you use Splenda instead of sugar.
I’ve never made it with Splenda, but from my experience using Splenda, it won’t melt and caramelise in the same way, because the chemical composition is not the same. It might work with Monk Fruit Sugar, but I can’t say for certain.
Looks delicious!😊
Thanks Susan! 💖😻
Can use brown sugar
I wouldn’t recommend it, as brown sugar already has a syrup added to it, so it might change the consistency and become too firm. I’d keep to using white sugars. I hope that helps!! 💖😻
How much time between removing pot from heat and pouring into jar?
The jar is hot from the oven, so I poured it in straight away, but you can let it cool a few minutes and pop a spoon in the far before pouring if you’re worried about thermal shock 😻
@@BlackCatKitchen Thanks for your quick reply!
@@BlackCatKitchenmetal spoon, right?
@@jvallas - Yep! I should have been more clear! A metal spoon 🥄😻
I made this golden syrup but it consolidated. What did I do wrong?
I’m not exactly sure. When you say consolidated, do you mean it was a solid mass? If so, it will have been cooked too long.
But if you mean crystallised, there could be a few different reasons. I always pour the water around the edge of the pan, as it creates a little dam so the sugar doesn’t creep up the sides. If you notice some of the mixture above the level of the water on the insides of the pot, these can burn and cause the rest of the mix to seize. A way to prevent this is using a pastry brush and occasionally brushing cool water along the inside edge of your pan.
You always want to make sure you’re using a stainless steel or glass pan, and a wooden or silicone utensil, as the sugar mix can react to other metals.
I hope this helps 😻😻❤️
@@BlackCatKitchen I cooked it for the advised time but when it cooled, it hardened. 🙁
@@mchoe5890 - All I can think of is when you cooked the syrup mixture low and slow for 40 - 60 minutes, did you check the temperature every now and again to ensure it didn't exceed 240 - 250F (115C - 120C)? If the temperature goes above 250F (120C), it'll enter the "hard ball" stage, whereby the mixture will solidify once it cools. If you check my video again, you'll see I checked the temperature of the mixture. The mixture should cool and resemble the consistency of corn syrup. I hope you'll try my recipe again!! 💖😻
@@mchoe5890This might not pertain, but I moved recently, & my gas stove cooks everything hotter than my old electric used to. So in case your stove is hotter than the demo stove, I'd be sure to aim for temperature and not timing.
I made this, and even though it is easy to make, it just didn't taste like syrup. This is not the only recipe I have tried. I'm not sure why I can't get the right taste.
Hmmm. I’m not sure what the reason could be. What kind of syrup are you comparing it to? It isn’t quite like a pancake syrup, but closer to a corn syrup, and mostly used in baking recipes, but occasionally poured in oatmeal or other sweet breakfasts or desserts.
@BlackCatKitchen Hi, thanks for the reply. I am a Brit, so am trying to get the real taste of golden syrup. I don't know if the temp is too high on my stove. The first batch I made was bitter tasting. The second batch wasn't bitter, but the taste was wrong.
I followed every step and it ended up super hard
When you cook the syrup mixture low and slow for 40 - 60 minutes, it's always worth checking the temperature every now and again to ensure it doesn't exceed 240 - 250F (115C - 120C). If the temperature goes above 250F (120C), it'll enter the "hard ball" stage, whereby the mixture will solidify once it cools. If you check my video again, you'll see I checked the temperature of the mixture. Once the mixture cools, it should resemble the consistency of corn syrup. Essentially, if you cook the mixture for too long, at too higher temperature, or too fast, it'll turn to toffee/a solid mass. I hope you'll try my recipe again!! 💖😻
Mine turned out like toffee. I guess I cooked it for too long 😞
When you cook the syrup mixture low and slow for 40 - 60 minutes, it's always worth checking the temperature every now and again to ensure it doesn't exceed 240 - 250F (115C - 120C). If the temperature goes above 250F (120C), it'll enter the "hard ball" stage, whereby the mixture will solidify once it cools. If you check my video again, you'll see I checked the temperature of the mixture. Once the mixture cools, it should resemble the consistency of corn syrup. Essentially, if you cook the mixture for too long, at too higher temperature, or too fast, it'll turn to toffee/a solid mass. But, it sounds as though you know what you did wrong! I hope you'll try my recipe again!! 💖😻
@@BlackCatKitchenSo what can one do with the toffee? If you can pour it out right away, is it salvageable?
@@jvallas - If the mixture reaches or exceeds the "hard ball" stage and turns to a toffee, while it's still warm, I'd suggest pouring it out onto a lined baking sheet and letting it harden completely. I'd then break up the toffee and pulse it through a food processor to create sugar dust for cakes, bakes and anything you want to sweeten. That's really all you can do if you overheat the mixture. I hope that helps! 💖
Great video but misleading title. I though great I can make it in 5 minutes where in reality it's gonna take an hour.
As a small creator, unfortunately we have to play the TH-cam game in order to grow our channels, which means creating enticing, interesting and clickable titles! However, I never use clickbait, and the title isn't completely misleading, as it's only 5 minutes of actual hands on work. I mention this in the video description. 😺 The rest of the time is just waiting for the mixture to come up to temperature! I hope that helps clarify things and thank you so much for watching!! 💖😻
The music ruins this otherwise lovely video. Please consider that we don't all find the music you like, pleasant. Also, what's wrong with just cooking noises and instructions? Seriously, so annoying.
It's just my opinion, and it's your channel, but many people, myself included, will never subscribe to a channel we have to be annoyed by in order to get the information the video provides.
Thanks for the feedback! The background music was a little loud in this video and for the last 6 months or so, we've been reducing the volume of the background music. If you watch one of my latest episodes, you'll see what I mean! Most food channels opt for background music to fill in quiet spaces, and cooking noises with instructions can be really tricky to manage with microphones and noise levels, especially if a dish is particularly noisy e.g. braising meat! Hopefully you'll check out my more recent videos and find them more suitable! Thanks again! 💖😻
@@BlackCatKitchen consider using no music! I watch many cooking videos and not a one of them uses music. I agree with the other person - music is annoying and sooooo unnecessary!
@@rosemary20001 - For the food channels you watch that do not use background music, does the person on camera talk all the time, or do they incorporate a voiceover too? I used to talk to the camera when cooking (in my oldest videos!), but to be honest, voiceover is so much clearer and easier! Plus, I can re-record sections when I make mistakes! 😹 Thanks for the feedback! 💖
Not too sure about those 5 minutes 😂
As mentioned in the description, it's 5 minutes of hands on work. You leave the mixture to cook for 40-60 minutes, and then just check it with a thermometer!
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