If you have a recipe that calls for Golden Syrup and you don’t have it, there’s no need to rush to the store or special order it – this tutorial will show you how to make golden syrup right in your kitchen! Just 3 ingredients, 99% hands off, and it keeps for months!
What Is Golden Syrup?
Golden Syrup is something you may not have heard of unless you’re into British baking. But it’s an indispensable ingredient when it comes to making a number of traditional British recipes. And its versatility extends far beyond that (ideas on ways to use it below).
Golden syrup (also known as light treacle) is a thick amber-colored inverted sugar syrup comprised of sugar, water and citric acid. It has a deep caramelized, buttery flavor and has been a kitchen staple in Great Britain for over a century. It’s also popular in Australia and New Zealand.
You’ve probably see the the iconic green and gold cans of Lyle’s Golden Syrup. In 2006 it made history when it was entered into the Guinness World Book of Records for having the world’s oldest branding and packaging. The design and appearance of the cans have remained consistent for nearly 140 years.
This syrup is very thick (significantly thicker than corn syrup) and drizzles slowly. In more recent years Lyle’s has also made their product available in squeeze bottles for convenience to use at the table.
Golden Syrup vs. Corn Syrup – Are They The Same?
No. The ingredients, the process, the flavor and the texture are different.
Golden syrup is made from sugar whereas corn syrup is made from corn and they are made using different processes. Corn syrup (whether light or dark) isn’t as thick and basically tastes like thick sugar water, lacking any depth of flavor (many people, including myself, think its cloyingly, sickly sweet). In contrast, golden syrup is thicker and has very deep caramelized, buttery, and complex flavor notes.
There is no equivalent in the U.S. and substituting corn syrup will not yield the same flavor results.
How Do You Use Golden Syrup?
Golden syrup is very versatile and historically has been used in both sweet and savory applications though today it’s mostly used in baking and desserts. Anything that calls for corn syrup can be substituted with golden syrup for a far superior flavor. (As one example, try it in your next pecan pie to take it to a whole new and incredible flavor level!)
And it can be used as a substitute for any liquid sweetener.
Here are a few ways to use golden syrup:
- Cookies/Biscuits (ANZAC Biscuits from Australia/New Zealand are a famous and delicious example)
- Fudge
- Candies
- Chocolates
- Ice Cream & Sorbets
- Flapjacks
- Brandy Snaps
- Gingerbread
- Treacle Tart
- Treacle Pudding
- Cakes (English Parkin is a classic example)
- Butter Tarts
- Drizzled over pancakes, waffles, oatmeal and porridge
- Drizzled over fruit salads or yogurt
- In savory marinades for a touch of sweetness
- Used in place of simple syrup in cocktails
- Baked Apples or Baked Pears
- ….and more!
How To Make Golden Syrup
Let’s get started!
This homemade golden syrup recipe is extremely easy to make using just 3 ingredients and is 99% hands off. This recipe makes about 20 ounces (about 3 cups) and don’t worry if you think that’s more than you’ll need for a while because this stuff keeps for several months at room temperature. But if you prefer you can also half this recipe.
Put the sugar and water in a heavy-bottomed saucepan, stir to combine, and bring to a boil, stirring regularly to prevent burning, and stir very gently to avoid splashing the liquid up the sides of the saucepan. Gently stir in the lemon juice.
Reduce the heat to a VERY low and gentle simmer (I use “3” on my induction cooktop). Leave the saucepan uncovered. DO NOT STIR the syrup again.
Let it gently simmer until it is a rich amber color. This will take upwards of an hour. Do not increase the heat to rush the process – caramelizing sugar is a low and slow process.
Once the syrup is a rich amber color turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with a secure lid.
Note: The syrup will be runny while it’s hot but will thicken as it cools.
Store your syrup at room temperature in an airtight glass jar with a sealable lid. It will keep for many months.
Enjoy!
PIN ME!
How To Make Golden Syrup
Ingredients
- 1 1/4 cups water (300 ml)
- 4 cups (800 g) sugar (for a deeper flavor try substituting a little brown sugar)
- 2 tablespoons lemon juice (either fresh or bottled will work)
Instructions
- Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan. Once boiling gently stir in the lemon juice. Reduce the heat to a very low and gentle simmer (I use "3" on my induction cooktop but this will vary from cooktop to cooktop) Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. If you're using a thermometer the temperature should be about 240-250 degrees F.Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.
- Turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with tight sealing lid.Store your golden syrup at room temperature where it will keep for several months. This makes approximately 3 cups of golden syrup.
Amanda Porter says
So easy and SO good! During cooking I added bourbon to mine to enhance the flavor of a Bourbon Pecan pie using Golden Syrup, but I can see myself pouring this over Haagen Dazs Rum Raisin ice cream, pancakes, etc.
Kimberly @ The Daring Gourmet says
Great idea, Amanda, I’m thrilled you enjoyed it, thank you!
Margaret says
Nice recipe in hands of a not really nice cook turns syrup into solid caramel :)
I have no idea, what have I done wrong and what should I do now with a jar of concrete.
I tried to make it for Millionaire’s Shortbread as far as we don’t have it in supermarkets but well…regular shortbread tastes good as well.
Kimberly @ The Daring Gourmet says
Hi Margaret, it cooked for too long. It should reach a temp of about 240 F. You can salvage it by reheating it and then adding a little extra water to it, then as it cools back down it will have a softer consistency.
Lica says
I live in New Zealand and just made this recipe. It turned out great, but tastes nothing like the golden syrup we buy in the supermarket. It works well in recipes as a substitute, but taste-wise is nothing like the commercial version. I’m still looking to find a recipe that has the molasses-like quality that the original golden syrup has, because even after adding molasses, it still doesn’t have the flavour I’m looking for.
Raheli batTzur says
Use brown sugar to make the recipe, I made this way tonight, and it has the rich molasses flavour of King’s Dark Syrup from Baltimore MD where I grew up! Perfectly made in Pakistan with fresh brown sugar 😍
Maggie says
I’m in the USA coming from Australia – anyone have any tips to make this as close to CSR Golden Syrup? I use CSR Golden Syrup in my recipes. The Tate and Lyles, which I can buy here, doesn’t work in my recipes. I have not yet tried this recipe but am SOO excited to find it as shipping the CSR Golden Syrup from Australia is completely cost prohibitive. Any other Aussie’s out there tried making this to match the CSR Golden Syrup flavour? Cheers,
Maggie
Helen says
Just made this and waiting for it to cool in the jar. I am from UK but live in Turkey and have not been able to find golden syrup here so am so happy to have found your recipe. If it tastes as good as it looks and smells, I’ll be very happy 😁
Karen says
OK! First try at this, totally over-cooked it. Seemed too runny, so cooked it for another 30 minutes. And once that cooled and set, it set like translucent (very pretty, but totally unuseable) concrete! Have had to pour hot water in the jar, in hopes of dissolving the stuff overnight so I can re-use the jar. Two things I learned: the mixture needs to be bubbling a wee bit while cooking. And needs to be pulled off of the stove and allowed to cool, to thicken. First try for this Yank. Wishing for better luck on the next try! :-)
Anonymous says
You made candy. Cool beans!
Gloria Seymour says
Great recipe but I’ll use less lemon juice next time since I didn’t expect it to taste lemony 🥴
Ella says
Use citric acid instead of lemon juice for a more authentic lyles golden syrup taste
Skye says
How much? 3T seems a lot as it would be more concentrated, no?
Jody says
How much citric acid would you suggest? 1 tsp? Thanks :)
Tamika says
Hi I’m currently making the syrup for some granola and it seems to be splattering on the side as it boils.. Will that cause crystals if so what should I do?
Kimberly @ The Daring Gourmet says
Hi Tamika, there’s no avoiding that entirely, it’ll be fine.
Nikky says
Can we use this syrup to make brown sugar?
Kimberly @ The Daring Gourmet says
Hi Nikki, brown sugar is made by adding molasses. Golden syrup is very different.
Sandra says
Do you think this would work in a slow cooker?
Kimberly @ The Daring Gourmet says
Hi Sandra, I’ve never tried but theoretically it should.
Sandra says
IT DOES WORK in a SLOW COOKER!
I also thought, in theory, it should so I gave it a go. It took 9 hours on high to get to a nice colour and viscosity.
Kimberly @ The Daring Gourmet says
Awesome, Sandra, thanks so much for letting us know how it went!
Matt says
Hi Sandra! Did you boil it first as per the recipe or just mixed all the ingredients and slow cooked on high for 9 hours? Thank you for your help!
Laura says
Hello, can I use limes instead of lemon juice?
Kimberly @ The Daring Gourmet says
Limes should work just fine, Laura, they’ll just add a different flavor element.
Amy Benton says
Do you know how this compares to flavor of KING syrup?
I know it would take longer, but could this be cooked in slow cooker?
Peter says
Hi, Looks great, have been trying to get a recipe for this, as can’t get easily in Uganda. I see a comment that cooked to hot, makes go hard.
What temperature are you aiming for during the slow simmer?
Thanks
Mala says
Hi. I want to try this recipe thanks. But how do you pour hot syrup into a glass jar without shatter?
Kimberly @ The Daring Gourmet says
I’ve never had that problem, Mala, but I’m also using thick glass jars. You can let the syrup cool for a few minutes before you pour it.
Carrie says
You should let it cool a little bit, then set the jar on a dry cloth or cloth pad. I do that and it never shatters.
Rob says
Put a spoon in the glass and pour the syrup on it. That should prevent cracking.
christie davis says
use a hot jar… no thermal shock that way
sangrine says
Can you add different extract for flavors?
Kimberly @ The Daring Gourmet says
Hi Sangrine, sure! I would stir them in at the very end after you turn off the heat.
Faye ganzon dulay says
Hi thank you for the recipe. Can i add more lemon juice?
Kimberly @ The Daring Gourmet says
Hi Faye, sure you can add a little more if you like.
Melissa Collins says
I just made this recipe and was surprised how lemony it tastes. Are you supposed to taste the lemon?
Kimberly @ The Daring Gourmet says
Hi Melissa, yes it will have a light lemony taste. You can cut back on the lemon juice a little if you prefer but the acid is a key component of golden syrup.
Pierrette says
i will never buy corn syrup again.this is a great recipe and so easy to make.
I just made marshmallow with this golden syrup and they turned out great.
Kimberly @ The Daring Gourmet says
Fantastic, Pierette, thanks so much for the feedback!
Sumi says
Hi there, i made this recipe and after it cooled down it got thicker and lost it’s liquid texture so do i have to re heat over a water bath or something every time before i use it? or did i do something wrong?
Kimberly @ The Daring Gourmet says
Hi Sumi, it’s supposed to be fairly thick but still “slowly” pourable. If it’s too thick that you can’t scoop it out or slowly pour it then you simmered for too long and the temperature got higher than the recommended range. In that case yes, you can reheat it and add just a little bit of water.
Alaina D Fleming says
Hi! I’ve just made this. I’m from the US and we dont have this here but I have a lot of recipes from Europe that use this ingredient. Am very excited to try it! A small note: pour into jar a little at a time. I had to divide mine between 2 pint jars, and they both bubbled up a bunch when I poured it. So I’d suggest to prevent a sticky spill, just pour a little at a time and let the bubbles settle. Thanks for this recipe!!
Debbie says
Could you make this with granulated swerve?
Kimberly @ The Daring Gourmet says
I’m not sure, Debbie. From what I’ve heard Swerve is able to caramelize but to what extent I don’t know and I’m not sure if it will thicken into a syrup. If you give it a try please let us know how it goes!
Cynthia says
I am interested in this question too, has anyone tried it with an approved substitute, although stevia is probably the healthiest option, followed by xylitol, erythritol, and yacon syrup.
Jemzi says
Wow! Nice. Thanks
Barbara S says
How does it compare to honey?
Kimberly @ The Daring Gourmet says
Hi Barbara, flavor-wise there is no similarity whatsoever. Texture-wise they are similar and you can substitute this for anything that calls for honey.
Janet Hugo says
Can this be used instead of light Karo syrup in recipes? I make caramels with the Karo.
Kimberly @ The Daring Gourmet says
Hi Janet, yes it can!
Bernie Robinson says
I am English by birth but I live on the coast of Chile. I really miss “Golden Syrup”. From memory it was “Tate & Lyleas”. Thankyoi so much for this simple recipe
Bernie R.
Anonymous says
very good but my one was burnets I left I t for 2 hours , oooooppppssss 🤪
Valerie Copeland says
I haven’t made this yet, it just came in my email today but does it make 3 cups of syrup? I was trying to make the math make sense. I want to make it and probably will one day this week to have on hand the next time I run into a recipe that calls for it. Thank you.
Kimberly @ The Daring Gourmet says
Hi Valerie, that’s an approximation. The last time I made it I got close to 3 cups, the time before that I got 2 1/2 cups. It depends on how long it simmers and at what temperature and how much water is evaporated as a result.
Jackie B says
Mmmm. Good memories of treacle. I always loved it drizzled on my buttered bread, simple and delicious. I remember my Uncle using it on the last (left over) Yorkshire Pudding, after the Sunday Roast dinner. I was young and thought it was weird, but now I love sweet and savory together. That green tin was always sticky and sweet, I was so happy when they came out with the squeeze bottle. Never in a million years thought it was something I could make at home. Thank You!
Kimberly @ The Daring Gourmet says
Food memories are some of the best, Jackie :) I hope you get the chance to make this and let us know what you think!
Sharon says
LOL I just bought a bottle of Lyle’s online – how did I not know this! Thanks for posting this and all your other great recipes.
Kimberly @ The Daring Gourmet says
That’s great, Sharon, this will give you an opportunity to do a side-by-side taste comparison and see what you think! Homemade golden syrup isn’t “exactly” the same as store-bought – we can’t replicate the equipment and process the manufacturers use in a home kitchen – but it makes a perfect substitute. AND it’s vastly cheaper! If you make some homemade golden syrup please let us know what you think!
Lady Ike says
An outstanding recipe (again!). My only question is – can this be used instead of honey in recipes? Thank you for your help and an excellent site, with all the hard work you put into it!!
Kimberly @ The Daring Gourmet says
Thank you so much, Lady Ike! Yes it can – it can be used as a substitute for any liquid sweetener!
Ronald Azar says
Seems very appealing,but I’m on a no sugar diet and I do miss the golden syrup taste. I’m using Stevia based sweeteners for my cakes, so do you think it can be used for this recipe?
Kimberly @ The Daring Gourmet says
Hi Ronald, I’m afraid they won’t work as alternative sweeteners won’t caramelize like regular sugar does.
timothy says
i did it and it worked, so um i dont know if it will work for you!!!!!!! but it um did for me, so yes!
ronald says
yes you can, i did it. it worked soooo good it was very nice yes. so yes it work for me yes so it would for you if you do the same sweetener as you said about the cakes i literally just did it so it would
Barbara says
Thanks for the recipe-I plan to make it as is. My SIL is allergic to lemon; could lime juice be used?
I learned about parkin loaf whilst watching an episode of Escape to the Country (DABL tv, an air channel), and the house search was in North Yorkshire. The presenter went to Betty’s in Harrowgate, and Chef Chris & she made parkin loaf – which is why I searched for the recipe. Check and see if you have that channel – that show is my favorite, and you get to see homes, historic sites, and other local places, such as Betty’s.
Kimberly @ The Daring Gourmet says
Hi Barbara, I don’t see why lime couldn’t be used, it should work fine. My husband and I LOVE “Escape to the Country”, it’s one of our favorite shows! :)
Suzy says
I love learning about new products! This was something I wasn’t familiar with but love how easy it is to make!
Catalina says
I was wondering how to make this golden syrup at home! Thanks for sharing.
Kim says
Is this the syrup used in treacle pudding?
Kimberly @ The Daring Gourmet says
It is indeed, Kim! :)
Cathy says
I never knew you could make this homemade! Love it!
Jen says
Love homemade versions so much better! This will be a fun project to do with the kids this weekend, thanks!
Erin says
This Golden Syrup looks delicious and so easy to make!
Allyson Reed Zea says
Wow! I never knew that you could make this at home! I can’t wait to try it!
Erin says
I have quite a few recipes on my list to make, and now I can with this!
Beth Pierce says
Yum! This syrup is so delicious. Easy and simple. Thanks!
Alisha says
Yum! Going to teach this to my daughter.
Courtney O'Dell says
This syrup is so good for so many recipes – you made it so simple to make!
Valentina says
I LOVE using this homemade golden syrup! So easy to make and great to use for many things! :)
PassionFood says
Hi.. I tried making it but it turned out hard- rock solid after cooling . Help!
Kimberly @ The Daring Gourmet says
Hi, it cooked for too long. Using a candy thermometer makes is easier, it takes the guesswork out. At this point you can try adding some boiling water to the jar and then stirring until it’s dissolved and incorporated.