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Glad I found this, cane syrup is getting crazy expensive here in Georgia, and impossible to find pure cane syrup in the grocery stores. This should be a good cheap replacement for sopping my biscuits.
For those of you who were wondering if adding the boiling water slowly is important, I have now experiences a sugar volcano on my stove that says yes. Yes it is.
Gretchen Gustafson allow the sugar solution to cool first, then slowly add the water. just think, if you're adding 100C water to 150C caramel, the water is going to start turning to steam instanstly and cause instability in the pan and spurting molten hot globules of caramel everywhere!!! and you don't want that!
What the lemon actually does is speed up the hydrolysis reaction of splitting the sucrose into glucose and fructose. The resulting product, invert sugar, is much favoured by bakers not only because of its sweeter taste but also because it imparts water retaining properties to the finished baked product. It also is less prone to crystallisation than regular sucrose.
For the sugar phobics and diabetes uneducated Golden syrup is used as a flavoring in baking and other recipes. The amount used for example in baking a large batch of biscuits (cookies) is about a tablespoon sometimes a little more. So if you calculate the amount of sugar in a tablespoon of the syrup it is not a large amount as I said it's the rich almost burnt caramel flavor you are after. If you are wanting to drink it or poor it on food I'm pretty sure you will not be able to eat much it has a strong flavor and of course it's very sweet but spread very very thinly on hot buttered English crumpets it can be rather nice.
I actually tried this earlier this day and my Mom said "this is a great consistency" thanks for advice's from the comment section and thank you very much for sharing this recipe 😃❤
This is not how golden syrup is made at all, this is a substitute that looks like golden syrup and works well as a substitute but it has never tasted the same (I have made it like this a few times). If you have never tasted Tate and Lyles Golden Syrup, you will never know what you are actually missing.
you forgot to mention, that between the beginning stages and the caramel stage, the sugar kinda dries out in the pan and solidifies, keep stirring, as it will golden and turn to liquid, then proceed with the recipe
That only happened because you accidentally caused it to crystallize. It's a common issue, usually caused by introducing a lower temperature object into the hot sugar solution (e.g, a non-heated metal spoon).
I,m learning how to bake, and I’m starting with the basics: sauces, pastes, etc. I wanted to learn to make golden syrup and watched and tried many recipes, but they were all total disasters. I had lost all confidence until I found your video yesterday. I watched it a couple of times and then headed straight for the kitchen. And finally-success! Thank you so much for sharing this recipe. The only one that truly works!
Thank you, Todd! You have no idea how many of the ingredients used into international cooking do not exist in the United States. When I first heard of it, I looked up the US equivalent and found-- NOTHING. No equivalent. Now, watching this, I see why. But, thanks to you, I can make my own. So, it's basically caramelized sugar, with more sugar added. Cool. Next up? Treacle. ;)
Crazy, i rewatch this video and it bring my mind to the past memories back in high school at 2012. What a lovely, warm, and sweet moment in that past day. Thanks @Todd's Kitchen for being parts of my joyful child ☺
I had a recipe for golden syrup I found at an online recipe page. I just wasn’t motivated to slog through it and was considering ordering some Lyle’s Golden Syrup online. Then I stumbled upon the link for this video and my confidence soared. The proportions appeared to be very similar to what chef used here. So I gave it a go. Turned out lovely and I couldn’t be happier. Haven’t snacked on the candied lemons yet.
A blissful glow caught my vision as I started to ponder what matter would stay in such a sickly ( at least as it seemed ) container. My anticipation grew into pother causing me to grab the receptacle and flick the lid open in one quick snap. I settled my lips onto the containers tip and gently squeezed causing the golden nectar to flow out and hit my craving tongue. The taste was nirvana as it slid down my throat and through my body. Oh what joy I will have when I ( hopefully ) enter Valhalla at my end of time in this mortal place. We don't even question...
I never dreamed of making my own Golden Syrup, moving back to the US this year, where Golden Syrup is not that available, I will be making this! Very useful.
@@bigbossadidoss8678 A lot of Aussies and Brits use Golden Syrup, its in many recipes like my Christmas Pudding and some biscuits, can also pour it on desserts, good on Ice Cream. I never made the recipe, managed to get it in some stores in the US, like Wegmans on the East Coast. I'm not back in Canada where it's everywhere so I can be lazy and not make it, knowing my culinary skills I'd probably screw it up anyway.
So glad to find your recipe. You saved my chocolate pecan pie which I just wouldn't have made with corn syrup. The golden syrup is so superior in flavor. Cheers!
Todd! Thank you SO much for this! I am in South Korea, and I SO miss proper syrup, such as Lyle's Golden Syrup, for example. I hope this will taste a bit like Lyle's! ;) God bless!
We know what you meant: Get the sugar nice and wet. The addition of the lemon in preventing crystallizatation is a really important point. It’s the acid in the lemon that aids the process which “inverts” the sugar. Sucrose is a disaccharide, made up of two different individual sugar molecules attached together - in this case, glucose and fructose. Invert sugar is made by breaking the bonds between the glucose and fructose, resulting in a solution of half free glucose and half free fructose. Temperature is another factor; if you want to be super-nerdy you can use a candy thermometer to bring the sugar to 114 degrees Celsius.
G'day Todd, I love your cooking, in the video you mentioned 100g sugar and 2 table spoon water but in your ingredients it's written 3TBSP water. so is it 2TBSp water or 3TBSP water? Thanks & cheers mate.
It’s basically not to important you can just bung it all in and bring to boil then ram down the temp to the lowest setting, simmer very low for 40-50 minutes it’ll darken in colour and go golden as you simmer,
Todd, I've discovered a recipe for ANZAC biscuits and made them several times this past year. Golden syrup is a key ingredient for this wonderful confection and I've only been able to find it in the USA and British specialty shops or online. I appreciate this recipe very much as those ANZAC "Coconut Cookies" are absolutely delicious. Thank you very much! ... how about your recipe for ANZAC's?
This also works by caramelizing the full amount of sugar all at once. I only let it go a pale amber colour though, which means watching it very carefully, and then slowly adding in the remaining boiling water. and a dash of lemon juice.
100 g sugar, 3 tbs water and caramelise. Then pour 300 g or 300 ml boiling water, then dissolve 1/2 kg sugar. Pop in a slice of lemon or lime, I sometimes put 2 tbs strained lemon juice, just to take the edge off the sweetness. You could even add a 1/2 tsp vanilla too. It’s your syrup, and you can do anything you want with it. For those of you who did not access the recipe, you can thank me later. This is an excellent video, short and to the point, and works beautifully, if you follow the instructions.
Thanks very much for the recipe Todd :) only had 1 little problem, my first go ended up with the syrup being to hard when I let it cool, so I ajusted cooking time to 30mins and it came out perfect :)
Thanks for this! I am in Canada, and you can not find golden syrup in Canada. I made my British husband some brandy snaps using corn syrup because it's all I had, and he told me it's just not the same taste at all. I will be making some of this right away!
I'm not sure if I missed something here but what are the proportions of water to sugar that you used? And have you ever tried this with brown sugar? Great video! Love your channel.
Rahmouchaaaaa I did look in there but TH-cam has been playing up on my laptop and I couldn't scroll through the box far enough to see that. Looked on another pc and found it. Thanks for confirming it was there!
@Steven Ah, but you give you're prices in £. In the United States it's a specialty import so it's usually around $10+ for that size of container and often only found at specialty stores. I would bet lots of the people asking where to find it are from a country where it isn't as common an ingredient.
@@secretspy44 didnt know that. I honestly thought it was the cheap, fake version of honey or maple syrup for poor people. The only reason im here is because im out of maple syrup but i want pancakes
I used to go to boarding school in Switzerland and on their breakfast buffet they had to syrup that we used to put on buttered bread. I have been looking for it for a long time but I think it may be golden syrup. All I know is that it had a distinct flavor. I'm going to try this recipe.
Thanks for the recipe. Never knew it was so simple. I tried it. But. after pouring it into a jar, after a while but later the syrup kind of solidified. Could you please advise; how to prevent this?
I just tried to make it and it worked! The measurements would help but l figured them out! Now my Mother-in-law and l can make those lovely Norwegian cookies!
That is not how you make golden syrup and lemons do not prevent further caramelisation. In fact they will increase caramelisation, as I will explain. What golden syrup is, is a partially inverted sugar syrup, in which some of the fructose is caramelised. As fructose is sweeter than table sugar, golden syrup is incredibly sweet and will remain as liquid at lower temperatures making it suitable for certain recipes. How you would do this would be to put the whole lot of your sugar, 500g is good, in the pan with a small amount of water, say 100ml. To this you would add a teaspoon of lemon juice or a quarter teaspoon of citric acid (better with citric acid, because it has less effect on flavour. lemon more easily obtainable). Bring your sugar/citric acid/water to the boil and simmer. As the solution is simmering the citric acid will be breaking the sucrose (sugar) molecules down into glucose and fructose sugars, creating what is known as "invert syrup". Now heres where it gets fun. Fructose has a much lower caramelisation temperature than either the original sugar or the glucose. Fructose will caramelise at around 105-108 degress C or higher. It will also start to burn at a lower temperature than sugar, around 110C so we have to be very careful that we don't let the syrup get too hot. As the water in the syrup boils off, the temperature of it will start to rise above 100C. At this point you will see that a golden colour will start developing in the syrup. You want the syrup to go up to between 105-108C and no higher. I find it is best to use a sugar thermometer for this syrup as the fructose will burn and is unhealthy if it goes above 110C. I like to keep the syrup around the 105C mark. You can take the pan off the heat and allow the syrup to cool, then return it. You can do this a few times, to get that really golden colour. Making sure all the time not to let it burn. Then when you are satisfied with the colour, add another 100ml of water to make the syrup runnier and to prevent it from setting into an extremely viscous toffee. You can bring it back up to simmer if you want, but don't boil off too much water as you want the syrup to be workable.
nikos t Hi Nicos… I was wondering about this as well. Although the recipe produces something that looks just like Golden Syrup, it just doesn’t quite taste the same; which is the most important thing to me. If you look up golden syrup on Winkipedia you will see why. I might try a mix of white and light / dark brown sugar, when I can figure out what to do with the batch I have just made from this recipe.
Brian Kathy i do it with cane brown sugar and it's fine... not so light gold colour ...it's more dark...and tastes stronger...but it worked...i prefer cane....i think it's not GMO like most beet is.
We love Rogers Golden Syrup, but we can get it only in Canada. I am so pleased to find this recipe! I'm going to try it today if I can find the proportions.
Morgan Freeman Please learn the difference between: there and they're. Your comments are way 'over the top' as Jeffrey Rynearson makes a good point about America needing to catch on. They could also catch up with paper sizes, weights and temperature. Get with the rest of the world, USA, or you'll be left behind.
Jeffrey Rynearson Maybe its just me, but I find the metric measuring system a lot harder. Its so much easier to just dip in a measuring cup and pour it out into a bowl or whatever rather than having to actually get the weight right. I guess its better if you don't have the measuring tools, but it doesn't seem like too much of a hassle to buy them if you want to cook.
Hedeyasu2 That makes sense, but one thing is amiss here. Weight is different, one cannot use a measuring cup to weight things. Those are two different things you've got going there man.
Thanks for posting this. Living in a country where I can't buy any syrups this is very helpful! I knew to make a sugar syrup to use in some things but never thought about how to make a golden syrup. Now I can make some recipes I haven't been able to make for a long time!
In the 1960's in the US when I was in grade school the cafeteria made peanut butter sandwiches that were my favorite and I haven't had them since. I finally found out that they used Roger's golden syrup and it isn't sold in the US at least not nowadays. You can buy another golden syrup called Lyles golden syrup on eBay. It's not cheap but where else you going to find it? This is why I'd love to try your recipe.
Dude, as water get warmer it expands, 1 litre of water at 4 degrees weighs 1kg, if it gets hotter it weighs less, colder it weighs more, Ive been a commercial heating engineer for thirty years, this is indeed very basic stuff.
Made it...like it! We have golden syrup galore in NZ but love using burnt sugar in steam pudding...this was a little sweeter than golden syrup and a little thiner...thx
i had to carmelize the sugar by itself before i added 2tblsp of water, worked great after! so for be it went add sugar carmelize first then add 2 tbsp of boiling water then add rest of boiling water and suger stir a little bit then i left it to shimmer for 45 minute like he said.
You can also clean your jars and simply place then on a tray into a preheated 250 degree F oven for 20 mins.. They'll even dry themselves if put in wet.
Nice, I did an experiment with your recipe / way to make this syrup. I made syrup from self picked and dried Hamanasu(Japanese rose). I didn’t let the sugar turn brown or els it would not turn into a nice pink rose color syrup. Not perfect yet, but for a first time definatly not a faillure ;-)
This is awesome! I was looking for organic golden syrup and it's impossible to find in the US. Now I can just make my own and for much cheaper than buying non-organic Lyle's on Amazon.
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Glad I found this, cane syrup is getting crazy expensive here in Georgia, and impossible to find pure cane syrup in the grocery stores. This should be a good cheap replacement for sopping my biscuits.
Hi I love your gold suyup
1:08 how much water is added?(I don’t spike english really well,I’m from Romania)
This is fantastic! Thank you so much.
Todd's Kitchen great!
For those of you who were wondering if adding the boiling water slowly is important, I have now experiences a sugar volcano on my stove that says yes. Yes it is.
Gretchen Gustafson allow the sugar solution to cool first, then slowly add the water. just think, if you're adding 100C water to 150C caramel, the water is going to start turning to steam instanstly and cause instability in the pan and spurting molten hot globules of caramel everywhere!!! and you don't want that!
Gretchen Gustafson lol
+Andrew Williamson he put 300 grams of water...no one measure liquid in grams...screwed it up for me
***** I used 300g water, and it ruined
for water and ONLY water, 1gr=1mL due to its density which is d=1mg/mL
What the lemon actually does is speed up the hydrolysis reaction of splitting the sucrose into glucose and fructose. The resulting product, invert sugar, is much favoured by bakers not only because of its sweeter taste but also because it imparts water retaining properties to the finished baked product. It also is less prone to crystallisation than regular sucrose.
Thanks smartie !
@@yogprakashgurewan1796 😂alot
And we don't want Sucrose. Thank you 🙄👌
@@letlotlokhanyakhwezi1409 Genshin reference?
The American conversions are--
First:
1/2 cup sugar
3 tbsp water
Second:
2.5 cups sugar
2.5 cups water
THANK YOU
it isnt you idiot
1 cup = 250 ml water
1/2 cup sugar = .....??? (How much)
Pliss help me for answer
Thank you
No, 236ml = 1 cup. 4 cups to a quart, less than a liter.
Bless your spirit! I am American! I was thinking, thank goodness for Google!
For the sugar phobics and diabetes uneducated Golden syrup is used as a flavoring in baking and other recipes. The amount used for example in baking a large batch of biscuits (cookies) is about a tablespoon sometimes a little more. So if you calculate the amount of sugar in a tablespoon of the syrup it is not a large amount as I said it's the rich almost burnt caramel flavor you are after. If you are wanting to drink it or poor it on food I'm pretty sure you will not be able to eat much it has a strong flavor and of course it's very sweet but spread very very thinly on hot buttered English crumpets it can be rather nice.
0:38 get that water nice and wet
It's an interesting concept. I'd rather see someone trying to store dry water for later use. ;)
CologneCarter Just freeze your dry water to make dry ice.
PeeboTyson I would rather store it without freezing. If there is a power outage all the dry ice might spoil. ;)
Connor White Yes I picked that up in his comments - I assumed that he meant to get the sugar all wet.
Lol
I actually tried this earlier this day and my Mom said "this is a great consistency" thanks for advice's from the comment section and thank you very much for sharing this recipe 😃❤
Really interesting never knew how golden syrup was made so cool. Plus you save on plastic bottles. Just use your own jars great
This is not how golden syrup is made at all, this is a substitute that looks like golden syrup and works well as a substitute but it has never tasted the same (I have made it like this a few times). If you have never tasted Tate and Lyles Golden Syrup, you will never know what you are actually missing.
In Ireland we store it in tins
you forgot to mention, that between the beginning stages and the caramel stage, the sugar kinda dries out in the pan and solidifies, keep stirring, as it will golden and turn to liquid, then proceed with the recipe
+bowler8 I am really pleased you mentioned this. When my sugar solidified I panicked and threw it out - twice! Now I can try again . . .
jayne harry thats why I hate it when people post videos and only tell half the recipe
just keep stirring, just keep stirring
That only happened because you accidentally caused it to crystallize. It's a common issue, usually caused by introducing a lower temperature object into the hot sugar solution (e.g, a non-heated metal spoon).
bowler8 OMFG THANK YOU
I,m learning how to bake, and I’m starting with the basics: sauces, pastes, etc. I wanted to learn to make golden syrup and watched and tried many recipes, but they were all total disasters. I had lost all confidence until I found your video yesterday. I watched it a couple of times and then headed straight for the kitchen. And finally-success! Thank you so much for sharing this recipe. The only one that truly works!
Thank you, Todd! You have no idea how many of the ingredients used into international cooking do not exist in the United States. When I first heard of it, I looked up the US equivalent and found-- NOTHING. No equivalent. Now, watching this, I see why. But, thanks to you, I can make my own. So, it's basically caramelized sugar, with more sugar added. Cool. Next up? Treacle. ;)
"get all that water nice and wet" -todd 2014
You gotta love it lol
Yeah I was like "ya mean sugar?"
Lol
2012
BHAHAHA🤣🤣🤣🤣🤣🤣
Thanks for this video. I made this last night. I didn't have a lemon, but did put about 2 TBSP of lime juice in and it worked perfectly.
Thank you so much bc I don't have a lemon on me 🤗
Ingredients:
First:
100g sugar
3TBS water
Second:
1/2 kg sugar
300g boiling water
1 slice lemon
It’s in the description what the point dude
Crazy, i rewatch this video and it bring my mind to the past memories back in high school at 2012. What a lovely, warm, and sweet moment in that past day. Thanks @Todd's Kitchen for being parts of my joyful child ☺
nnnaawww thank you, thats made my day
The candied lemon is EVERYTHING!! Thanks so much for the video from the US!
i hope you managed to get all your water nice and wet mate.....lol 38 secs
LOL
jmpmcd
jmpmcd i thought i heard him say that! 🙃
Lol i heard that and came to the comment section to see who else saw that
How dare you..........
you just made my day :3
There was a lot of things I wanted to make with golden syrup, but I wasn't able to buy it in any place.
not easy to find the golden syrup here..this video is so very helpful for me. thanks
I had a recipe for golden syrup I found at an online recipe page. I just wasn’t motivated to slog through it and was considering ordering some Lyle’s Golden Syrup online.
Then I stumbled upon the link for this video and my confidence soared. The proportions appeared to be very similar to what chef used here. So I gave it a go. Turned out lovely and I couldn’t be happier. Haven’t snacked on the candied lemons yet.
A blissful glow caught my vision as I started to ponder what matter would stay in such a sickly ( at least as it seemed ) container. My anticipation grew into pother causing me to grab the receptacle and flick the lid open in one quick snap. I settled my lips onto the containers tip and gently squeezed causing the golden nectar to flow out and hit my craving tongue. The taste was nirvana as it slid down my throat and through my body. Oh what joy I will have when I ( hopefully ) enter Valhalla at my end of time in this mortal place.
We don't even question...
I never dreamed of making my own Golden Syrup, moving back to the US this year, where Golden Syrup is not that available, I will be making this! Very useful.
What in the world is the difference? I’m from the US and I am ignorant
Also yes I know you commented 6 years ago lol
@@bigbossadidoss8678 A lot of Aussies and Brits use Golden Syrup, its in many recipes like my Christmas Pudding and some biscuits, can also pour it on desserts, good on Ice Cream. I never made the recipe, managed to get it in some stores in the US, like Wegmans on the East Coast. I'm not back in Canada where it's everywhere so I can be lazy and not make it, knowing my culinary skills I'd probably screw it up anyway.
@@bigbossadidoss8678 I'm still alive.
So glad to find your recipe. You saved my chocolate pecan pie which I just wouldn't have made with corn syrup. The golden syrup is so superior in flavor. Cheers!
Todd! Thank you SO much for this! I am in South Korea, and I SO miss proper syrup, such as Lyle's Golden Syrup, for example. I hope this will taste a bit like Lyle's! ;) God bless!
Did you try this?
How did it come out?
Thank you Todd! Golden syrup is not easily found in Switzerland.YOU SAVED MY DAY AND XMAS BAKING!
We know what you meant: Get the sugar nice and wet. The addition of the lemon in preventing crystallizatation is a really important point. It’s the acid in the lemon that aids the process which “inverts” the sugar. Sucrose is a disaccharide, made up of two different individual sugar molecules attached together - in this case, glucose and fructose. Invert sugar is made by breaking the bonds between the glucose and fructose, resulting in a solution of half free glucose and half free fructose. Temperature is another factor; if you want to be super-nerdy you can use a candy thermometer to bring the sugar to 114 degrees Celsius.
G'day Todd, I love your cooking, in the video you mentioned 100g sugar and 2 table spoon water but in your ingredients it's written 3TBSP water. so is it 2TBSp water or 3TBSP water? Thanks & cheers mate.
It’s basically not to important you can just bung it all in and bring to boil then ram down the temp to the lowest setting, simmer very low for 40-50 minutes it’ll darken in colour and go golden as you simmer,
i am 11 and i made this it turned out perfect
nice! :D
Liana Flores I'm 11 too but did u have to do the second step??
I'm just born and I made 29382294 pounds of golden syrup
Worldwidegamer HD how have you not put Lyles out of business
Liana Flores good job!
Todd,
I've discovered a recipe for ANZAC biscuits and made them several times this past year. Golden syrup is a key ingredient for this wonderful confection and I've only been able to find it in the USA and British specialty shops or online. I appreciate this recipe very much as those ANZAC "Coconut Cookies" are absolutely delicious. Thank you very much! ... how about your recipe for ANZAC's?
This also works by caramelizing the full amount of sugar all at once. I only let it go a pale amber colour though, which means watching it very carefully, and then slowly adding in the remaining boiling water. and a dash of lemon juice.
100 g sugar, 3 tbs water and caramelise. Then pour 300 g or 300 ml boiling water, then dissolve 1/2 kg sugar. Pop in a slice of lemon or lime, I sometimes put 2 tbs strained lemon juice, just to take the edge off the sweetness. You could even add a 1/2 tsp vanilla too. It’s your syrup, and you can do anything you want with it. For those of you who did not access the recipe, you can thank me later. This is an excellent video, short and to the point, and works beautifully, if you follow the instructions.
Thanks very much for the recipe Todd :) only had 1 little problem, my first go ended up with the syrup being to hard when I let it cool, so I ajusted cooking time to 30mins and it came out perfect :)
Mines got hard to :( that's why ?
Yeah, you've just boiled off to much water, so just, adjust the cooking time, or lower the heat.
Thanks. Lots of recipes use it, but even here in sugar cane land................ they sell us CORN SYRUP. Now I can try this.
"Get all that water nice and wet". Lol. Love you're vids. Thanks
I am glad I came across this video. I was searching on how I can buy golden syrup. This is so easy to make.
Thanks for this! I am in Canada, and you can not find golden syrup in Canada. I made my British husband some brandy snaps using corn syrup because it's all I had, and he told me it's just not the same taste at all. I will be making some of this right away!
I'm not sure if I missed something here but what are the proportions of water to sugar that you used? And have you ever tried this with brown sugar? Great video! Love your channel.
the recipe is written in the description box, press about
Rahmouchaaaaa
I did look in there but TH-cam has been playing up on my laptop and I couldn't scroll through the box far enough to see that. Looked on another pc and found it. Thanks for confirming it was there!
THAT'S all there is to golden syrup? When I was a kid my mum used to make that (except for the lemon) to put on pancakes. Wow!
So it's just water and sugar, and then more water and sugar?
And a piece of lemon ;)
Makes you wander why the ridiculously high price (for golden syrup) !!!
@Steven Ah, but you give you're prices in £. In the United States it's a specialty import so it's usually around $10+ for that size of container and often only found at specialty stores. I would bet lots of the people asking where to find it are from a country where it isn't as common an ingredient.
@@secretspy44 didnt know that. I honestly thought it was the cheap, fake version of honey or maple syrup for poor people. The only reason im here is because im out of maple syrup but i want pancakes
Thank you so much for this recipe. I live in India and I haven't seen golden syrup in any supermarkets. Hence, this recipe is very helpful for me.
I used to go to boarding school in Switzerland and on their breakfast buffet they had to syrup that we used to put on buttered bread. I have been looking for it for a long time but I think it may be golden syrup. All I know is that it had a distinct flavor. I'm going to try this recipe.
"just gonna stir, get all that water nice and wet"
Yeah, water is wet mate 🤣🤣
Wow sweet lol, trying 2do away with frustose for good . carryon
great on pan cakes , carryon !
Did you know i have a Facebook page where i interact with you all and love seeing your cooking photos? facebook.com/toddskitchen
Nice -- liked & following!
Thanks for the recipe. Never knew it was so simple. I tried it. But. after pouring it into a jar, after a while but later the syrup kind of solidified. Could you please advise; how to prevent this?
hi I made it and im only 11 uhhm I was wondering do I put it in the fridge
Empress Marquez I store normal syrup in fridge, I think you can store in fridge.
Can you half the portion ?
I just tried to make it and it worked! The measurements would help but l figured them out! Now my Mother-in-law and l can make those lovely Norwegian cookies!
I added some whole cinnamon when I added the lemon and it is simply delicious!! Thank you so much for ths simple reicpe😀
there is an abundance of this stuff in the uk
the irony of your account name..... lol
This made me realise how unhealthy golden syrup is😂
You're thinking of maple syrup and that comes from a tree :)
But you can still use this on pancakes
I'm sad. Mines turn crystallize. What did I do wrong? Please help me
Can the consistency get thicker? It still doesn't look as thick as we like it. Thanks
@@dianacoc7915 did u ad the lemon?
Cheers Todd easy to follow ,clear voice , tastes great !! again ty pal 🙏
thanks for making this vid, i have been looking for simple recipes on how to make golden syrup and this recipe is perfect!
"You just wanna get all that water wet"
Ya think?
As someone who has never tried Golden Syrup that "description" of it at 3:33 just ended up being confusing lol...
Troy , you need to try or make golden syrup dumplings
thank you this is lovely. here it is not easy to find golden syrup so this will save lots of my recipes.
Love it, it is so simple and turned great even better than store bought
That is not how you make golden syrup and lemons do not prevent further caramelisation. In fact they will increase caramelisation, as I will explain.
What golden syrup is, is a partially inverted sugar syrup, in which some of the fructose is caramelised. As fructose is sweeter than table sugar, golden syrup is incredibly sweet and will remain as liquid at lower temperatures making it suitable for certain recipes.
How you would do this would be to put the whole lot of your sugar, 500g is good, in the pan with a small amount of water, say 100ml. To this you would add a teaspoon of lemon juice or a quarter teaspoon of citric acid (better with citric acid, because it has less effect on flavour. lemon more easily obtainable).
Bring your sugar/citric acid/water to the boil and simmer. As the solution is simmering the citric acid will be breaking the sucrose (sugar) molecules down into glucose and fructose sugars, creating what is known as "invert syrup". Now heres where it gets fun. Fructose has a much lower caramelisation temperature than either the original sugar or the glucose. Fructose will caramelise at around 105-108 degress C or higher. It will also start to burn at a lower temperature than sugar, around 110C so we have to be very careful that we don't let the syrup get too hot.
As the water in the syrup boils off, the temperature of it will start to rise above 100C. At this point you will see that a golden colour will start developing in the syrup. You want the syrup to go up to between 105-108C and no higher. I find it is best to use a sugar thermometer for this syrup as the fructose will burn and is unhealthy if it goes above 110C. I like to keep the syrup around the 105C mark. You can take the pan off the heat and allow the syrup to cool, then return it. You can do this a few times, to get that really golden colour. Making sure all the time not to let it burn.
Then when you are satisfied with the colour, add another 100ml of water to make the syrup runnier and to prevent it from setting into an extremely viscous toffee. You can bring it back up to simmer if you want, but don't boil off too much water as you want the syrup to be workable.
What makes you the authority on syrup and not Todd?
@Mary Burt... LOL 🤗
Thanks for your dissertation!
Mary Burt hates education.
Thanks for that. Now guess who's recipe I am going to be using!
Everyone PLEASE watch this video with Captions ON... thanks TH-cam!
😂😂😂
+Vini Bhatt haaaa
+Vini Bhatt it's like using talk to text. you say one thing, and the pos hears something completely different.
+Vini Bhatt Dude, thank you for this, I almost fell off my chair laughing 2:26 so you put this to saddam hussein's for later
Hilarious!!!
Todd friend can i use brown sugar to make golden syrup?
i did...and it's very nice...not such gold colouro but very good taste.
nikos t
Hi Nicos… I was wondering about this as well. Although the recipe produces something that looks just like Golden Syrup, it just doesn’t quite taste the same; which is the most important thing to me. If you look up golden syrup on Winkipedia you will see why. I might try a mix of white and light / dark brown sugar, when I can figure out what to do with the batch I have just made from this recipe.
Brian Kathy i do it with cane brown sugar and it's fine...
not so light gold colour ...it's more dark...and tastes stronger...but it worked...i prefer cane....i think it's not GMO like most beet is.
Good evening. Thank you for sharing your recipe. GOD bless!
We love Rogers Golden Syrup, but we can get it only in Canada. I am so pleased to find this recipe! I'm going to try it today if I can find the proportions.
I'm a retailer for exotic and sacred plant based medicines in USA and I love how you use grams. It's so easy! America needs to catch on. Geesh.
Morgan Freeman I was teasing you, playful banter, not meant to be serious.
Morgan Freeman Please learn the difference between: there and they're. Your comments are way 'over the top' as Jeffrey Rynearson makes a good point about America needing to catch on. They could also catch up with paper sizes, weights and temperature. Get with the rest of the world, USA, or you'll be left behind.
The USA can do whatever they want mind your business
Jeffrey Rynearson Maybe its just me, but I find the metric measuring system a lot harder. Its so much easier to just dip in a measuring cup and pour it out into a bowl or whatever rather than having to actually get the weight right. I guess its better if you don't have the measuring tools, but it doesn't seem like too much of a hassle to buy them if you want to cook.
Hedeyasu2 That makes sense, but one thing is amiss here. Weight is different, one cannot use a measuring cup to weight things. Those are two different things you've got going there man.
love you Todd..thanks , i like wet water too :)
'Get that water nice and wet'
***** I wasn't pointing out a mistake it just amused me, not faulting the video because it's a helpful video :')
Thanks for posting this. Living in a country where I can't buy any syrups this is very helpful! I knew to make a sugar syrup to use in some things but never thought about how to make a golden syrup. Now I can make some recipes I haven't been able to make for a long time!
In the 1960's in the US when I was in grade school the cafeteria made peanut butter sandwiches that were my favorite and I haven't had them since. I finally found out that they used Roger's golden syrup and it isn't sold in the US at least not nowadays. You can buy another golden syrup called Lyles golden syrup on eBay. It's not cheap but where else you going to find it? This is why I'd love to try your recipe.
300g boiling water.......300ml boiling water ?!?
Gm and cc or ml are = to the same amount !! so don't worry !!
rebeccafoo
Not if the water is hot it isnt.
hehehehehhe..lol...(Y)
Dude. Basic physics. Water has a density of 1g/cc. Therefore 300 ml = 300 g
Dude, as water get warmer it expands, 1 litre of water at 4 degrees weighs 1kg, if it gets hotter it weighs less, colder it weighs more, Ive been a commercial heating engineer for thirty years, this is indeed very basic stuff.
andddd i burned it
That's ok, happens to the best of us. You just have to try again. Sugar is cheap and cleaning it out is your punishment. 😄
why do you have a grey forehead ?
Maxx U R RUDE
Made it...like it! We have golden syrup galore in NZ but love using burnt sugar in steam pudding...this was a little sweeter than golden syrup and a little thiner...thx
Thank you Todd! I live in the Canary Islands and find it hard to buy golden syrup. Can’t wait to try this!
Looks Amazing! I was wondering if this can be canned? in smaller jars? thank you for sharing!
THANKS! WHO KNEW this was so simple to make ?will be using this Golden Syrup for Old Fashioned Gingerbread Loaf.
this golden syrup is incredible, i love it
We’re so lucky here in Britain because you can literally buy Golden Syrup in every small shop or supermarket in the country!
i had to carmelize the sugar by itself before i added 2tblsp of water, worked great after! so for be it went add sugar carmelize first then add 2 tbsp of boiling water then add rest of boiling water and suger stir a little bit then i left it to shimmer for 45 minute like he said.
Hey Todd you did it very skillfully.
Have a wonderful day.
🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
Thank you Todd I am living in france and we cannot buy it here. so I am so grateful for this receipe. ☺
Hi Todd. Back again. Had tooootally forgotten I had stumbled across your Golden Syrup Recipe! This time I WILL try it out!
Thanks for your videos, simple and I like it.
great job. what all can we use this for? can we use this syrup for pancake
Thanks Todd great video. I live in Japan it's difficult to find here.
So now I can make it easy once again thanks.
Hi, great recepie. thank you for sharing.
You can also clean your jars and simply place then on a tray into a preheated 250 degree F oven for 20 mins.. They'll even dry themselves if put in wet.
thanks for the recipe so so easy.many people don,t seem to understand the recipe ... don,t know why
I love to cook. And I prefer homemade to . sounds wonderful. And knowing I can cook with it makes me excited.
Nice, I did an experiment with your recipe / way to make this syrup. I made syrup from self picked and dried Hamanasu(Japanese rose). I didn’t let the sugar turn brown or els it would not turn into a nice pink rose color syrup. Not perfect yet, but for a first time definatly not a faillure ;-)
Thank you so muc. It is so expensive to buy that here in the USA. I can not believe how simple it is to make :)
Found the ingredients listed below. Thank you very much.
I'm so glad I watched this I dont understand why shop dont sell it whenever I see it in a shop I always shop there
Thank you for the Golden Syrup recipe, from one Aussie to another!
Nice one Todd Thanx for posting, I'll be making this tomorrow
I like you and the one pot chef , all these things our grandparents made so thank you very much xoxoxo
U are amazing I made this and it was absolutely amazing thanks for sharing
making this right now Love!! So glad i found you! made scones this am, and going to do some of your golden syrup recipes today. (I am quite excited!)
I like it n the way it was prepared. thanks
First video I see of this guy and I already love him!
Great video. This will save me dollars. It's gotten really expensive and difficult to get cheap golden syrup at the shops now.
This is awesome! I was looking for organic golden syrup and it's impossible to find in the US. Now I can just make my own and for much cheaper than buying non-organic Lyle's on Amazon.
Thanks for the helpful tips Congratulations👏👏😀😀 🙋♀️🙋♀️🎄🎄
You have no idea how happy this makes me, great recipe!