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 drinks
- 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!
How To Make Golden Syrup
Ingredients
- 1 1/4 cups water (300 ml)
- 4 cups (800 g) cane sugar (for a deeper flavor you can substitute a little bit of brown sugar if desired but will need to use a digital thermometer *see Note)
- 2 tablespoons lemon juice (either fresh or bottled will work but fresh produces a better flavor)
- OR 1/2 teaspoon citric acid (this can be used instead of lemon juice if you wish to avoid a lemon flavor, however it tends to be slightly bitter)
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 or citric acid. 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.
Debra says
I made this this morning and following the directions closely. It looks to be the perfect color and correct thickness. I plan to use it to make PA Dutch favorite “Shoefly Pie”. I usually use a golden syrup, but can not get it due to supply issues and availability. Wish me lucK!!!!
Kimberly @ The Daring Gourmet says
Wonderful, Debra, please let us know how it turns out in your shoofly pie!
Mifanwyn says
Dear Daring Gourmet, Thank you so much for all your daring. I too grew up with Tate&Lyle’s golden syrup and since I haven’t lived in the UK since the 70’s I haven’t had it in my ‘Go To Cupboard’ for ages. I like that from Jan here above thank you as well. I am at this very moment in the process of my first batch, still 20 minutes wait until simmering finished. I’m really, really curious.
Kimberly @ The Daring Gourmet says
Wonderful, Mifanwyn, do let us know how it goes!
Mifanwyn says
I don’t think I got mine quite right, it is sweet and syrupy and it will be useful but there is a very faint rootiness in the after taste. Our white sugar in this country comes from sugar beets and is not imported sugar-cane sugar. Is it possible I am tasting the root source do you think? Or should I do it again more exactly with a sugar thermometer. My old one broke during storage so I haven’t replaced that yet.
Kimberly @ The Daring Gourmet says
Hi Mifanwyn, I haven’t made this with beet sugar (just cane sugar), so I’m not sure but I suppose that’s possible. For achieving the right consistency I strongly recommend a thermometer, yes.
MARIEL J VANALLEN says
My mother’s family lives in Canada so our family grew up using Roger’s on anything and everything, very liberally. As someone else said, the price is quite high now so I have been using only on special occasions.. NOT ANY MORE!!! I think I’ll make a lot of it and give it to my 7 siblings as Christmas gifts. Thank you.
Kimberly @ The Daring Gourmet says
That’s such a great idea for a gift, Mariel, and I’m thrilled you enjoyed it, thank you!
Maria says
Liebe Kimberly, danke für das Rezept. Ich habe das oft gelesen “golden syrup” (ich liebe britische Backwaren) und mich immer gefragt, was das ist. Und ob ich es mit Honig ersetzen kann. Es ist also leicht karamellisierter eingekochter Zuckersirup. Ich denke den kann man mit gutem Pfälzer Biohonig ersetzen (ja, ich bin aus der Pfalz). Der schmeckt auch leicht nach Karamell. Was meinst du dazu?
Kimberly @ The Daring Gourmet says
Hallo Maria! Ja, Biohonig würde schon klappen aber hat einer viel stärkerer Geschmack. Viel besser wäre Zuckerrübensirup – ähnlicher Geschmack.
Anonymous says
Danke, Zuckerrübensirup 👍 gute Idee!
Juli says
Hey, I really loved your recipe! I never tought it would be so easy to make golden syrup myself!
But I’ve got a question- I think my syrup got a little bit too runny. Is it possible to reheat it?
Kimberly @ The Daring Gourmet says
Thank you, Juli! Yes, you can reheat it. For the right consistency just be sure to bring it up to temp at 240-250 F.
Ziona says
Hi. Growing up in South Africa it was always on our tables to be added to hot porridges and baked puddings in winter. Unfortunately it has now become very expensive to buy and no longer gets used as often as it was when I was young. I have been using this recipe now for the last year and have loved being able to use it generously again. Thanks for this. I love it and keep on the lookout for other stuff from my youth.
Kimberly @ The Daring Gourmet says
Thank you for the feedback, Ziona, I’m so glad you’ve been enjoying this homemade golden syrup!
Katie says
Hello I am curious about your addition of lemon/citric acid. I’ve never used or tried golden syrup – is sourness an aspect of the syrup or does it serve a chemical purpose?
Kimberly @ The Daring Gourmet says
Hi Katie, it’s the latter and the end result will not be sour.
Greg says
The acid lowers the pH and acts as a catalyst to the isomerisation of the sugar into sucrose & fructose. You don’t need the lemon/citric acid but you would have to heat the mixture for even longer (and at a lower heat) to get the same result
Anonymous says
Just found this recipe and can’t wait to try it. In Canada you can get Rogers golden syrup but homemade is best. Thanks!
Tami says
Thank you for the recipe!
A bit of a silly question: when you say it should be about 240-250 degrees F- does it mean that it should be simmer for an an hour until it reaches 240-250 and then I stop it,
Or does it mean that it’ll reach 240-250 after some time and then i need to keep it simmering in that temperature until about an hour passed?
Thank you again 🙏🍯
Kimberly @ The Daring Gourmet says
Hi Tami, you’ll need to simmer it until it reaches 240-250 F and then you’re done. Happy cooking!
Cheryl says
I always watch the British Baking shows, and often wonder what was golden syrup. When I was little my father would make syrup when we were out of syrup for our pancakes. The only difference was the lemon juice. Thank you for the recipe.
Charlotte Peterson says
I am so excited to try this. When I was in England I fell in love with golden syrup and really look forward to making my own here in the states. I just wanted to know if you’ve noticed a difference in using citric acid vs. lemon juice. Or, if you think one or the other is better. Thank you!
Kimberly @ The Daring Gourmet says
Hi Charlotte, they both work equally well but using lemon juice will give it a slight lemony flavor. Personally that’s something I like and think it’s a positive flavor contribution to baked goods I make with it.
Carolyn says
How many months would it be good for?
Kimberly @ The Daring Gourmet says
Hi Carolyn, many, many months :) It’s basically pure sugar so can more or less last “indefinitely”.
GEORGE says
I HAVE USED IT TO REPLACE HONEY AND NO ONE HAS COMPLAINED SOME SAID IT IS THE NICEST HONEY
Kimberly @ The Daring Gourmet says
Fantastic, George, thanks so much for the feedback!
Kelly says
Thanks for the recipe! Just a question about reheating, mine went quite hard and doesn’t seem to be the right texture when I tried it, so should I reheat it right away or does that matter? And how much water to I put in with it? I heated it to 245f. Thanks again!
Kimberly @ The Daring Gourmet says
Hi Kelly, it doesn’t matter when you reheat it. There’s no way to say how much water it will need but start with less, you can always add more. If I had to guess I’d probably start with no more than 1/4 cup of water.
Jan says
Just made my first batch! Perfect. Really difficult to find in the shops and we use it for so many baking recipes, glazes for meats, pancake topping wth lemon juice, porridge, various chewy oat bars even as an ice cream topping..it is the most underrated cupboard go to. Now I never need to be without it again.
A huge Thank you for ths great recipe. Will now share with my granddaughter on our next baking/cooking session tomorrow afternoon.
Kimberly @ The Daring Gourmet says
Wonderful! I’m so glad it was a success, Jan, and I appreciate the feedback, thank you!