A big thank for sharing this recipe. I wanted to make ginger biscuits and i don't have golden syrup. I haven't seen golden syrup sold in any supermarket in India. So this was a real life saver for my recipe.♥️
Make sure to cook with lowest heat possible, do not exceed 115°C, you need the sugar to remain at syrup stage. If the syrup turn hard after cooling, the temperature is higher than 115°, you will need to do it all over again. Refer to recipe mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
Wow finally I found this recipe.. I've been making this golden syrup last year because I need it to make moon cake. And i was looking for this recipe because I'm running out my golden syrup ( from this recipe ). So very glad I've found it again. It's really worth to make, keep in refrigerator for a months. It's never go bad. Keep developing some recipes. Thank you once more
Store it at room temperature, can last for about 1 year, but I don't keep that long. I normally use it for making mooncakes, any leftover will be used to sweeten beverages.
We, Americans, really don't know about golden syrup. I've seen it mentioned in a few recipes, but is it also poured over something (like maple syrup) or used as a dip/sweetening additive (like honey)?
The consistency should be like honey, if it is too thick when cooled, then the temperature during cooking is too high. You need to do a new batch, the failed one can still be used to make drinks.
Use the temperature or thread test to see if it is done. Thermometer should register between 110-115C. If you don’t have a candy thermometer, drop a few drops onto a cold surface to cool it down for the thread test. Then gently press a bit between 2 fingers. When you pull it apart it should form a thread, then it’s ready.
Hi dear...i want ask I read in this recipe, after 20 minutes then simmering with a pot lid for 55 minutes,what does it's mean?is it covered with a pot lid?
Please refer step 3: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/ " 3. Stir the mixture after 20 minutes of cooking until sugar has fully dissolved. Simmer with lid off for 55 minutes....." . Simmer without lid.
@@MyKitchen101en Hi Dear, I finished making golden syrup and stored it in the refrigerator in a glass bottle. Then when I want to take it out of the refrigerator, the texture turns solid. Did my golden syrup fail or is there another solution? Can I put the bottle in a bowl of boiled water to make it melt? *I left comment on Your facebook page and sent photo of my golden syrup before
Cook with lowest heat possible, do not exceed 115°C, you need the sugar to remain at syrup stage. Please refer to recipe at mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
This is inverted sugar/golden syrup, similar with honey as they are both inverted sugar, but honey has distinctive taste. You can use this to replace honey for baking as they both have similar property and yield same result. To understand more about golden syrup, please refer en.wikipedia.org/wiki/Golden_syrup
Cook at lowest heat possible, you need the sugar to remain at syrup stage, do not exceed 115°C, refer to before you try again at mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
0:40 - ", reduce heat to lowest." You must have boiled the syrup hard enough to reach hardball stage. Stay @ low heat and syrup will remain a thickened liquid. You could recover the syrup you made by dissolving it in more water and a slow, low heat, reboil. It will have a darker color and more caramel taste.
Golden syrup is very similar to honey, used for baking, dessert etc. For more information and history about golden syrup, please refer to en.wikipedia.org/wiki/Golden_syrup
hii, tysm for the recipe I wanna make pancakes tomorrow, like about 2-4 so could u pls like tell me the recipe for just a serving coz after this, i wont rly be using it =P
hi...nice vid. getting a bit frustrated tho..seen the golden syrup vids on here a LOT..but they all have weird measurements. is this a foreign recipe mostly? can someone please translate the measurements for USA...cups..tblsp...etc? thanks..sorry to be a bother just very confusing
hi..thanks for the reply..saw the recipe...good to know i can print if i have to. but it is still confusing. can you tell me how to convert the measurements to US version pls? TY
ohhh...thanks ..that was not there before. i didnt realize this was a foreign recipe. that is the only difference tho...the lemon juice? regular maple/pancake syrup is just sugar and water boiled an thickened? thanks again..sorry for the trouble lol
Weird measurements? The USA and two other countries don't use metric - the rest of the world uses metric. Metric isn't the weird measurement! The US is alongside Myanmar, (Burma) and Liberia in refusing to use metric. And the US doesn't even use the real Imperial system - the US made up their own measurements for pints and gallons. And you call metric weird? As for converting them, don't be lazy and ask for a recipe in US measurements. Google will show you dozens of conversions.
@@MyKitchen101en Hello again I have an electric stove and numbers on it are as follows - Simmer - 1 - 2 - 3 - 4 - 5 - 6 ans last one is high. So I was wondering what number would be medium heat and what number of one through would be simmer.
The heat for different stove will be different, you may try using 4 for medium heat, just to bring it to boil. Then reduce to the lowest heat, just to get some small bubble movement and not full bubbling. Details and recipe at: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
I followed ur recipe and after that I was really in bad condition. It was burnt ,pot in which I was making the syrup turned into coal and looked like hard black rock ,so I ended up like hell 😒
Hi! I don't want to offend you, the syrup itself looks good, and I bet it tastes good as well, but don't compare it with honey. A good quality honey is at least as thick as the syrup. I don't know, maybe it's hard to find good honey in the US, e.g. directly form a producer.
Suhu syrup tidak boleh melebihi 115°C, kalau tak ia akan menjadi keras selepas sejuk. Cuba baca semula mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
@@MyKitchen101en matursuwun, kamsia, tengyu, sukron, sukria atas ilmu nya mom's. ilmu banyak manfaat 👍👍👍👍👍👍👍👍👍👍😍 kemarin Sama botol nya sampai saya rebus lagi. dan berhasil bikin mooncake nya
@@rustyfox2794 yes I do know what candy is you lame ass person and I know what golden syrup is Heres a fun fact rusty fox, don't say anything until you know who your against bitch!! 😒
E&K 4LIFE - Oooh, your witty repartee has me quaking in my boots. You said: "I was looking to make golden syrup not candy but oh well" Here's a fun fact: Stop smoking whatever is messing up your minuscule memory so you can remember what you commented in the first place. IF (a very BIG IF) you know the difference between candy and golden syrup, why did you say, "I was looking to make golden syrup not candy but oh well"???? And while you're learning, look up the difference between your and you're, you illiterate oaf. And learn what punctuation is too, if you can cram that much into your lonely brain cell.
@@rustyfox2794 first of all I don't smoke and second of all I bet you your mum is rude and unpleasant like you and that's why you probably don't have any friends and so you take your anger out on others and act all bitchy and stupid just like what your doing now😒😒😑
A big thank for sharing this recipe. I wanted to make ginger biscuits and i don't have golden syrup. I haven't seen golden syrup sold in any supermarket in India. So this was a real life saver for my recipe.♥️
Make sure to cook with lowest heat possible, do not exceed 115°C, you need the sugar to remain at syrup stage. If the syrup turn hard after cooling, the temperature is higher than 115°, you will need to do it all over again.
Refer to recipe mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
Omg this is the same reason i found this clip, for ginger biscuits haha
Wow finally I found this recipe.. I've been making this golden syrup last year because I need it to make moon cake. And i was looking for this recipe because I'm running out my golden syrup ( from this recipe ). So very glad I've found it again. It's really worth to make, keep in refrigerator for a months. It's never go bad. Keep developing some recipes. Thank you once more
Store in clean jar, can be kept for many months in room temperature, sugar syrup doesn't goes bad easily. Thanks for your support.
@@MyKitchen101en we not need lemon peel and lemon seeds for making this golden syrup???
I’m just a potter fan looking to try treacle tarts while not having access to the actual treacle (golden syrup is a type of treacle)
I just used this syrup crack filler in my garage and I love it. Can I use it on cracks in my driveway also?
Best use it on that crack underneath your nose!
Make sure to fill those pesky little rat holes!
How do you store it? How long will it last in storage? Thank you. Many of my British recipes call for this but I don't have any other uses for it.
Store it at room temperature, can last for about 1 year, but I don't keep that long. I normally use it for making mooncakes, any leftover will be used to sweeten beverages.
@@MyKitchen101en that is exactly why I searched up how to make golden syrup!
Hello My Kitchen. Can I keep the golden syrub in the fridge ?
Just store at room temperature, it will harden if chilled.
We, Americans, really don't know about golden syrup. I've seen it mentioned in a few recipes, but is it also poured over something (like maple syrup) or used as a dip/sweetening additive (like honey)?
Thanks a lot ,golden syrup use made moon cake , where did you buy moon cake mold and what size
You can find them in bakery supplies shop, comes with different sizes.
Thanks I tried ur recipe and it came out good
My pleasure 😊
Did it taste lemony?
@@stacysweet6107 yes it did but it actually depends on u if u like it lemony or not and how much lemon do u put in
Made this and it turned out great and really 😋
Great to hear! This recipe is tricky as you need to cook with lowest heat possible and not exceed 115°C, you need the sugar to remain at syrup stage.
Than you very much for the recipe ,, I really love it🥰🥰😘😘
Thank you!!
I loved ur recipe. Thanks for sharing. Simple but meaningful for me. Fr. Dasmarinas, Cavite Philippines. 👍❤️
Hope you enjoy
Can i use this directly after cooking this? Or do i have to wait until several days before using it for mooncake?
You can use it after it has cooled down, no need to wait for several days.
MyKitchen101en thank you!
love how u reply to all the comments asking for help, thank u for being so kind and helpful 😍💕
I try
I made recipe thanks dear ♥️♥️♥️🙏👍
Hi, when I cooked n it cool down. The texture is like MALT CANDY (麦芽糖 MAI YA TANG). Can you please advise if this is right?
I read your reply to others. Mean it has failed. Can it still be use for mooncake or I have to throw it away?
The consistency should be like honey, if it is too thick when cooled, then the temperature during cooking is too high. You need to do a new batch, the failed one can still be used to make drinks.
Does it need to be boiled water or just tap water or brand water
Just plain water, boiled or not is ok.
It’s so simple, who knew thanks for sharing 😋👍🏾
Use the temperature or thread test to see if it is done. Thermometer should register between 110-115C. If you don’t have a candy thermometer, drop a few drops onto a cold surface to cool it down for the thread test. Then gently press a bit between 2 fingers. When you pull it apart it should form a thread, then it’s ready.
Thank you! 🤗
can I replace lemon with something else?
just running out of everything during this lockdown 😓
You need acid to sped up the process, replace with citric acid or cream of tartar, not sure of the amount.
Can we use lime? And how much?
Instead of lemon I always use vinegar,use the same amount of vinegar as the amount of lemon in this recipe
Add vinegar
@@szyza1488 oh thank you. I've been searching if I can use vinegar instead and you are the first person to answer me. I will try it
Can I use normal sugar instead of granulated sugar
Yes
can i use lime juice instead of lemon?
You may try, should be ok.
Can I add vanilla extract to it?? And when can I add it??
Haven't tried yet, you may try adding at the beginning.
Can I substitute lemon juice with lime juice?
I haven't tried with lime juice, you may try.
Do we store it at room temp or in a fridge ?
Room temperature.
How much golden syrup does this recipe make?
About 150ml or 215g of syrup. Recipe at: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
An entire galaxy
1:42
Hey, do you think I could do this on the microwave?
Haven't tried with microwave.
Can brown sugar be used instead of white sugar?
Haven't tried with brown sugar, not sure if it works the same way.
Wowwwww ❤️ Mind-blowing 😍
I don't understand when i have to turn down the heat..in the video it says to do it after it boils,so, after 20 minutes?
Turn down the heat immediately after the mixture get to full boil, follow the recipe at mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
Hi dear...i want ask
I read in this recipe, after 20 minutes then simmering with a pot lid for 55 minutes,what does it's mean?is it covered with a pot lid?
Please refer step 3: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
" 3. Stir the mixture after 20 minutes of cooking until sugar has fully dissolved. Simmer with lid off for 55 minutes....." . Simmer without lid.
@@MyKitchen101en ok thanks for information dear
@@MyKitchen101en
Hi Dear, I finished making golden syrup and stored it in the refrigerator in a glass bottle. Then when I want to take it out of the refrigerator, the texture turns solid. Did my golden syrup fail or is there another solution? Can I put the bottle in a bowl of boiled water to make it melt?
*I left comment on Your facebook page and sent photo of my golden syrup before
Store at room temperature, not refrigerated.
Can i put in the fridge and use it another time??
Store in clean jar, keep at room temperature.
how long does the syrup last?
Store in clean jar, can be kept for 1 year.
Do you have to squeeze the lemon juice into the syrup at the beginning or could you leave part of a lemon in there?
Use lemon juice.
You can also chuck the lemon slice in after you squeeze the lemon juice. But take it out before it boils/when it simmers
@@2r4w4y0u I tried making golden syrup last summer ages ago lol and it caramelized right away :( I haven't tried since then.
Tom Brown Oh that’s sad
@@2r4w4y0u I will try again some day lol
Thank you very much
Thank you!😊😊
My golden syrup turned rock solid (like hard candy) after it cooled... Any reasons why?
Cook with lowest heat possible, do not exceed 115°C, you need the sugar to remain at syrup stage. Please refer to recipe at mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
It's called caramelized the syrup turn back into sugar...
SweetTea742 : I think you need water to add to maintain it's liquid form(?).
Hilarious 🤣🤣
Put lemon juice to avoid candy like when cooled :)
Hi 👋 did u put a honey 🍯 inside??
No.
Thank you. I will make some. Won't last long around here...lol
Can I use it for pancakes?
Yes
Can we put this syrup on french toast?
Yes, it is a sweetener substitute for honey or corn syrup.
This syrap is similar to fake honey? I mean I bought a fake honey bottle and I want to use it to the pancakes. Does it work?
This is inverted sugar/golden syrup, similar with honey as they are both inverted sugar, but honey has distinctive taste. You can use this to replace honey for baking as they both have similar property and yield same result.
To understand more about golden syrup, please refer en.wikipedia.org/wiki/Golden_syrup
@@MyKitchen101en
Thanks❤️
Can i switch the lemon juice with orange juice?
Not sure about using orange juice.
Can you use brown sugar or only granulated?
Haven't tried with brown sugar.
I dont have honey what can you tell me how to do maple syrup without honey
This is golden syrup (inverted sugar syrup) recipe, nothing to do with honey or maple syrup.
I did just like the video, same measurement and some how my syrup got rock solid like candy after about 5 mins cooled
Cook at lowest heat possible, you need the sugar to remain at syrup stage, do not exceed 115°C, refer to before you try again at mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
@@MyKitchen101en why wasn't this mentioned in the video though
Please refer details and reminders at: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
0:40 - ", reduce heat to lowest." You must have boiled the syrup hard enough to reach hardball stage. Stay @ low heat and syrup will remain a thickened liquid. You could recover the syrup you made by dissolving it in more water and a slow, low heat, reboil. It will have a darker color and more caramel taste.
The lemon juice prevents it from getting solid
Can I use panela instead?
This is a recipe for Golden syrup (inverted sugar) not brown sugar syrup.
can we not add the syrup at last?
I don't understand the question.
Can i use pancake ???
Yes, you may use this to replace honey.
嗨，我用的最小火煮了，但是冷却后变硬了，有点像麦芽糖，会不会是因为我煮的时间过长了呢？
煮到比蜜糖稀和颜色浅一些就可以了，因为冷却后它会变得浓稠一些，颜色也会深一些。如果冷却后变硬，就是温度太高了。请参考食谱: mykitchen101.com/%e8%bd%ac%e5%8c%96%e7%b3%96%e6%b5%86%e5%81%9a%e6%b3%95golden-syrup/
how many grans of water are 100ml?
About 100 g.
I'm leaving at US, bakery supplies didn't sell it. I'm find it at Ebay but I'dont know what size fit with your receipt, you can for me know.
I am using 150g-185g mold for the following recipe at mykitchen101en.com/making-traditional-mooncake-with-lotus-seed-filling/
You can use the following ratio, 4 part of skin and 6 part of filling for any size of mold.
easy to make, I did it ,Nice
easy to make, I did it ,Nice
Hiee... what is this normally used for?
Golden syrup is very similar to honey, used for baking, dessert etc. For more information and history about golden syrup, please refer to en.wikipedia.org/wiki/Golden_syrup
hii, tysm for the recipe
I wanna make pancakes tomorrow, like about 2-4 so could u pls like tell me the recipe for just a serving coz after this, i wont rly be using it =P
It is going to burn the sugar if you cook too little.
Wax or a syrup??
Refer to recipe here mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
hi...nice vid. getting a bit frustrated tho..seen the golden syrup vids on here a LOT..but they all have weird measurements. is this a foreign recipe mostly? can someone please translate the measurements for USA...cups..tblsp...etc? thanks..sorry to be a bother just very confusing
Please refer to recipe at mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
hi..thanks for the reply..saw the recipe...good to know i can print if i have to. but it is still confusing. can you tell me how to convert the measurements to US version pls? TY
Please refer updated recipe with ml to cup conversion: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
ohhh...thanks ..that was not there before. i didnt realize this was a foreign recipe. that is the only difference tho...the lemon juice? regular maple/pancake syrup is just sugar and water boiled an thickened? thanks again..sorry for the trouble lol
Weird measurements? The USA and two other countries don't use metric - the rest of the world uses metric. Metric isn't the weird measurement! The US is alongside Myanmar, (Burma) and Liberia in refusing to use metric. And the US doesn't even use the real Imperial system - the US made up their own measurements for pints and gallons. And you call metric weird? As for converting them, don't be lazy and ask for a recipe in US measurements. Google will show you dozens of conversions.
Thank you
Can I use brown sugar??
Haven't tried with brown sugar yet.
@@MyKitchen101en okay thanks
how much lemon juice do you use in it?
4 tsps lemon juice. Details and recipe at: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
@@MyKitchen101en Hello again I have an electric stove and numbers on it are as follows - Simmer - 1 - 2 - 3 - 4 - 5 - 6 ans last one is high. So I was wondering what number would be medium heat and what number of one through would be simmer.
The heat for different stove will be different, you may try using 4 for medium heat, just to bring it to boil. Then reduce to the lowest heat, just to get some small bubble movement and not full bubbling.
Details and recipe at: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
What is the total preparation time?
Please refer to detail recipe at mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
I followed ur recipe and after that I was really in bad condition. It was burnt ,pot in which I was making the syrup turned into coal and looked like hard black rock ,so I ended up like hell 😒
If your food is burnt, you messed up.
Golden Candy??
Golden syrup is a form of inverted sugar syrup. Example: Lyle's golden syrup.
basically wax
👌
Mine got solified soon after taken from heat😓
Cook with lowest heat possible, do not exceed 115°C, you need the sugar to remain at syrup stage.
😍😍
Mine didn't even thicken :(
Detail recipe at mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
Mine turned so hard after few minutes 😔
Cooking temperature too high. Cook with lowest heat possible, do not exceed 115°C, you need the sugar to remain at syrup stage.
@@MyKitchen101en I will try again
Hi! I don't want to offend you, the syrup itself looks good, and I bet it tastes good as well, but don't compare it with honey. A good quality honey is at least as thick as the syrup. I don't know, maybe it's hard to find good honey in the US, e.g. directly form a producer.
The 'comparison' with honey was only to use honey as a guide to the colour, nothing to do with the taste or use.
It should be thicker and a bit darker than you made it.
Of course it can! Do what you'd like. You can let it simmer a little longer if you'd like.
कीसमें युज होता है
aku mencoba membuat sesuai video, tapi kenapa sewaktu syrup dingin jadi keras 😭😭😭😭😭😭
Suhu terlalu tinggi.
@@MyKitchen101en oooooh brrti api kecil bgt ya mom's
Suhu syrup tidak boleh melebihi 115°C, kalau tak ia akan menjadi keras selepas sejuk. Cuba baca semula mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
@@MyKitchen101en matursuwun, kamsia, tengyu, sukron, sukria atas ilmu nya mom's. ilmu banyak manfaat 👍👍👍👍👍👍👍👍👍👍😍
kemarin Sama botol nya sampai saya rebus lagi. dan berhasil bikin mooncake nya
What a loud and unpleasant background music...can’t watch it to the end.
Turn off music if it doesn't suit your taste.
Horrible music
Not very instructive
Read detail instruction at mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
🤢🤢🤢🤢🤮🤮🤮🤮🤮
I was looking to make golden syrup not candy but oh well
Do you know what candy is? Do you know what golden syrup is? What a stupid comment!
@@rustyfox2794 yes I do know what candy is you lame ass person and I know what golden syrup is
Heres a fun fact rusty fox, don't say anything until you know who your against bitch!! 😒
E&K 4LIFE - Oooh, your witty repartee has me quaking in my boots. You said: "I was looking to make golden syrup not candy but oh well" Here's a fun fact: Stop smoking whatever is messing up your minuscule memory so you can remember what you commented in the first place. IF (a very BIG IF) you know the difference between candy and golden syrup, why did you say, "I was looking to make golden syrup not candy but oh well"???? And while you're learning, look up the difference between your and you're, you illiterate oaf. And learn what punctuation is too, if you can cram that much into your lonely brain cell.
@@rustyfox2794 first of all I don't smoke and second of all I bet you your mum is rude and unpleasant like you and that's why you probably don't have any friends and so you take your anger out on others and act all bitchy and stupid just like what your doing now😒😒😑
@@Bungle2010 I tried to make it and it was like candy, really hard and gross😒😒
Can i use another sugar?
Not sure.
Will brown sugar work as well
Haven't tried with brown sugar.