Reah Eslick Minion's sister (Minion's my producer/cameraman/editor!) lives in France and relies on this recipe too - it literally unlocks TONS of recipes, as you'll no doubt already know.
+BlondeCanCook It's not all that unlikely corn syrup, but has a slight caramel taste to it and is obviously made with cane sugar and not corn !!!! enjoy :-)
Thank you SO much I am in Portugal after 12 years in England so here Syrup are rare and when I find it is too dear . Will try this recipe. Love the Dog ♡
Hi Sacha, Thank you so much for the video. Your dog is lovely. I just want to share with you that I stay in South Africa and I grew up with golden syrup always on the table. It was so strange for me to be informed that people elsewhere did not had the privilege of enjoying it since their childhood. It is a marvelous product and is used in many South African recipes and mainly desert recipes. Thankx again for sharing. Lots of love. God bless.
Tess Le Roux It's so good isn't it? and it unlocks so many wonderful treats - like you say. Big fans of the golden stuff here too :) And our dog - Syd - sends a furry snuggle for calling her lovely!
ahh, brings me back to being a young girl in my Grandma's kitchen. We make this when the Canadian maple syrup season is over and we just need something sweet to put on our pancakes. Grandma and I will have to check this out :)
Totally Sacha Yes she did! I grew up baking and cooking at her elbows. We still cook together all the time. Most recently was homemade Perogies.. yummm
This syrup is great! Tips: Have all ingredients ready before you start. I start boiling the 3 cups water before I start. This syrup can be tricky if you don't watch the clock: under or over 45 min simmering can make it too thin or too thick. I've accidentally made it a one big jar of rock candy (this can be reversed however) I use this in many recipes as a honey substitute, Jam, ice-cream topping etc.
Steve Smith It's really versatile Steve - great for all those uses you've suggested, and it unlocks loads of British baking - which often requires it (Assuming you're outside the UK as you used the world Candy)... and you're right about having every ingredient standing by before you start - it's a good rule for any cooking. Makes it so much less stressful when you're up against a boiling pan!
This looks like King Syrup that I used to be able to buy in tins in America many years ago. As a child I liked it on pancakes but especially on white bread with the crust removed. Yummm!
Found your channel through Becky's recommendation. So glad I checked it out! I love your videos, the editing, content, your style, voice, your puppy, everything. I subscribed.
Wow you really are Joy and Sunshine -- that's one of the loveliest notes I've had! And my producer/camerman/editor/director/minion is mightily chuffed too, you've made all our day(s). Thank you. Glad you're liking the content. We'll keep making it, if you keep watching : ) Sacha. x
yup. i think i added to much sugar to start? when i was done. it tastes wonderful. as you said, it will still be the same either way. you gave me two great responses. you are added to my favorites. thank you so much. your dogs adorable!
Thanks for the tutorial. I'm starting a new diet that recommended golden syrup and I had no idea what it was. I use white table sugar for my coffee and try to avoid corn syrup and other sweeteners. I'm going to give this a try. I could not find any commercially available ones at the grocery store. My boys love syrup on waffles and such.
hey Sacha thank you so much for your quick response; ) hmm I put it on the smallest flame but maybe the cooking time of 45 min is too long maybe? or maybe take a little bit more water than 300 ml? I think i will have a new go now as the syrup looks more black than gold in the meanwhile ;)) cross your fingers..I really want that syrup as I can't get it over here..
Hi Sasha, great video, but when I try to make it, the 3T of water always boils away (even on lower heat) before the sugar changes at all. Any suggestions?
squire haggard Are you using standard white granulated sugar ? The sugar should be melting and turning to liquid along with the water. Is there a chance you're using a low-cal sugar or some other non-standard type ?
Thanks Sacha, great video! My syrup turned out great as far as the color goes, but it set up too thick. I followed the recipe, just wondering if there is something else I can do to get it to come out with the consistency you show?
+Steve Perovich All that has happened is to much water boiled away, 45 mins was a guide as peoples ovens will always be different. My advice would be to slowly add boiled water to your thick syrup, maybe a table spoon at a time - give it a good mix after each spoon and it will slowly get to the consistency you're looking for :-)
Hi Alii, you should get some colour when you caramelise the first batch of sugar. After this any further colour change will be small - if it is very pale in colour then you didn't fully caramelise. It will still be good to use like this, but the flavour will be slightly softer. Sx
Nice Video but I was wondering if you could break it down into American measurements for someone like me who lives in the United States. I would love to be able to make this myself and after tasting some of it from a british website that I bought it on I am hooked on it. It kinda reminds me of maple syrup in a way.
New subscriber!Love your videos but now I can't be dragged out of the kitchen and can't go a day without your crunchy cinder toffee (sooooo good)!!!Do you only make food and sweets or do you make drinks as well?For example could I ask you for your take on a yummy hot chocolate?Please?Sending love to Sydney from Greece!Keep your amazing videos coming!!!
So glad you like it Anthoula. The only way I've dealt with my Cinder Toffee addiction is to become a pusher. So I've shared it here. If you make it - others will doubtlessly share (and happily), so maybe that could help you. I make drinks too - there's a few already uploaded - but will look into some nice hot chocolate soon. Do you have a favourite type? : ) Syd sends you a big furry hug and snuggle.
Totally Sacha I've tried hot chocolate with various toppings but have never tried to change the way the chocolate itself tastes...So every recipe that can help to add more flavour, to make it more spicy for example (that is sth I have never achieved even though I've tried a couple times, the spice always overpowers the taste of the chocolate) is more than welcome! The problem with the Cinder Toffee is that I don't ever want to consider sharing...Ok I will share your video so that my friends can learn how to make it and so that they have the opportunity to know about your awesome channel...But sharing the ones that I made for myself??Never!!! :p Thank you for taking time and replying!
Hi again Sacha :). This recipe reminds me a great deal of what we Americans make that's called a "Simple syrup" used to making sweet tea and other beverages. There are differences but easy to do nonetheless and I'm sure it's delicious! Thanks for sharing another great recipe. Oh and btw, I never said, but Becky sent me as well hehe. I adore her and knew you'd be someone I would really like because Becky lives and thinks much like I do. Your furry companion is absolutely precious. I'm a critter girl...what can I say lol. Keep up the great cooking and sharing!!! Hugs from across the pond :). xx
Thanks Gail. Becky is a hon, so (and as I'm already finding) her friends and supporters on here are all lovely people. So thanks for so much for the support and lovely feedback. xx
Thank you for this vid! I live in Germany and I miss golden syrup and along with it all the awesome things like flapjack and cakes.... I made this yesterday but it's still really runny. Any idea why?
Hello ! Thanks for watching :-) If it was still runny then the only thing you can do is keep it boiling for a while longer and boil away some more water. I would suggest that you bring it back to a simmer and leave it there for 5-10 mins, but keep on eye on it to make sure it doesn't dry up to much. After that let it cool back down (as it will thicken as it cools) and see what you think.
my sugar didn't turn brown, it just all dried up and became hard lumps... do you need to use cane sugar for this, in germany they only have sugar from beet, does that matter?
tiamat2009yt Sorry to hear you've had trouble here. Beet sugar does not caramelise at the same temperature as cane sugar, but you should still be able to achieve similar results - can I suggest using more of the water at the start and slowly heating until the sugar achieves the caramel stage - add more water if need to stop it drying out and burning. If you can't get it to caramelise (change colour), you can still make this recipe but you will make sugar syrup and not golden syrup and the flavour will be slight different - but you can still use it in the same way.
Hi Sacha! Looking forward to watching your videos! I love baking! Your channel was recommended by Becky from Talkbeckytalk and she would like you to make a carrot cake 😃
Hi Anne, thank you for joining my channel - I am no where near as beautiful as Becky, but hopefully you'll enjoy watching me cook :-) Mission Carrot Cake is in the making !!
Je trouve que, après 6 mois, le sirop a commencé à cristalliser . Dans un climat plus chaud, il pourrait facilement durer plus longtemps que cela, mais ici au Royaume-Uni ma cuisine est assez froid !
+tiamat2009yt No it doesn't taste similar to T&L, not at all. Consistency is similar, though. I don't know of any public recipe that tastes like T&L's. Does anyone?
Charlene Tan Yes this will work as a direct replacement for corn syrup :-) Although we call this Golden Syrup in the UK it is just a sugar syrup at the end of the day.
Hi Sasha thanks for the recipe, the first batch was successful but tasted of lemon, so i tried cream of tartar in the second batch which set solid, have you ever tried cream of tartar? maybe the half teaspoon was not enough, i did try to reheat the syrup and add more but to no avail. i would love to hear your comments and expert opinion on this. Paul
***** Hello ! I have made this a couple of times exactly as in the video here and it has always worked out fine for me. I have never tried adding cream of tartar, maybe next I make it I will play around with the recipe a little :-)
Hi Sarah, In cups - it'd be 3 (of sugar). Use half a cup when you add the first amount to the pan, and 2.5 in the second addition. Water - 1.5 fl oz of cold . 10 fl oz of Boiling. Enjoy.
Hey Sacha, thank you so much for this video! I've seen so many recipes that use golden syrup but we don't get golden syrup (or even corn syrup) where I live so I'd never be able to make those things. This just unlocked so many recipes for me! Btw, I want to know how to store this and how long will it last? I live in a very hot and humid place, so any precautions I should take?
Rabab Hussain Hi Rabab, so glad you like it - and yes, it'll help you make a whole range of stuff! I love it. Try Ginger Tiffin or my flapjacks... they're just a few of my favourite recipes. It doesn't need to be stored in a fridge - in fact doing so will see it crystalise. It has a really really long shelf-life... pretty near indefinite, as long as you use clean spoons when dipping into it etc. (And once you taste the recipes you'll make with it, it won't last long for even better reasons!) xx
Well if you love dogs, love cooking AND love Becky, then you're really VERY welcome here at Totally Sacha, Patti. I'm defo going to make Becky a Carrot Cake challenge, she's been such a huge inspiration to me. She's so so funny and so so talented. Syd sends furry hug and snuggle, by the way, and is over the moon you love dogs!! Sx
hi, i did everything you did but it went rock hard in the jar like toffee :( so you know what caused this to happen, i had it on the lowest with gas for 45 mins if still too high on the gas is there a way of doing it some other way ? i was really disappointed with my outcome :(
+priscillia m lime? I don't know?? This is the recipe. If you stray from it - it may not work - so feel free to try anything you like of a citrus nature : )
Very likely it's because you stirred the sugar and water (or swirled the pot). That's what happened to me when I made golden syrup the first time, and it's because I was stirring it. When you do this, it causes sugar crystals that get stuck to the side of the pot to get into the mixture, causing the sugar that's in solution in the water to recrystallize. You can save this by adding about a 1/4 cup of water to the mix, put a lid on the pot for a few minutes (the steam helps dissolve sugar crystals that are stuck to the sides), and then remove the lid and don't stir it again until you achieve the caramel colour that you want and are ready to proceed with the rest of the recipe.
+Ariff Akmal You need the acid in the lemon to stop the sugar crystallising, you won't taste it I promise ! Just make you heat as slowly as possible and keep an eye on it - it may take longer than 45 mins, but slowly slowly is the way to go :-)
Hi Jonathan - I would suggest that you just your simmer to high and you boiled out to much water. Unfortunately this will not be good to eat. I have many these almost countless times now and only ever had 1 go wrong which was my own fault as I took a phone call and left it simmering for too long :-(
Hi Sacha, I'm normally quite proficient in the kitchen but this one has me stumped. I can't seem to get past the first stage!! no matter what i try, more water, less water, higher heat or lower heat. The sugar just crystallizes in the pan rather than turning to a caramel brown liquid. Please help.
+James Horsfall Hi James, it could be too hot - I wonder. Not a problem I've come across. What sugar are you using, could it be too fine? (and where are you... are you in a much warmer country. I know that can be an issue with eggs/butter/meringues/chocolate though it seems unlikely!) We'll happily help and get you there... there may be some twoing and froing questionwise until we get to the issue... but darn it, solve it WE WILL! :)
+Totally Sacha had the same thing happen to me, but once the water evaporated and the sugar started to get foamy and thick, I just kept on cooking it, stiring constantly until it began to turn golden....then I added the water, and followed the recipe from there....
+names are not important I encountered the same problem at first, but a quick google search led me to the fact that it shouldn't be stirred as that will act as a catalyst in some way to make in crystalize. So I didn't stir and added a few drops of lemon juice. With that I achieved the carmel color and the recipe turned out great
I have save this recipe since relocating to France 10 years. Its true you don't find Golden Syrup, outside the UK Thank you I did try to add your Instagram acc but it would appear your link is broken ? Thought I would let you know.
My sugar keeps crystalizing before it browns. I tried it three times and eventually I just let it crystalize, then brown and then I added the extra water.
Hi Sacha! I tried your Golden Syrup recipe today, and sadly it turned out to be a disaster. Everything went perfectly fine up to the simmering part. I'm guessing my cooker, even on low, is way too powerful to be kept running for 45 mins. Around the 30 minute mark, the syrup was completely dark, and also fully caramelised (to the point it hardened instantly when I put it in my mouth), despite adding the quarter of the lemon as instructed. Also, the taste was as though it was burned. I'm guessing I'll have to keep a close watch on it, and leave it on for a fraction of that time? My cooker runs on gas, but I don't think there's a way I can make the heat go any lower than it did. Any suggestions? It would be wonderful if you could find some time to reply. Cheers!
FaithlessDwarf Hello ! Sorry to say, but yes your heat is way to high - this meant all of the water has boiled away and left you with a burnt mixture. Does your cooker has different size burners on top ? and if so could you use a smaller burner ? Otherwise, try again but keep a really close eye on it - let it run for about 20 mins, then let it cool completely and see how thick the syrup is. If it's still to runny heat it back to boiling for 3-5 mins and cool it again. The only way to deal with this is slowly and with some guess work ! Good luck, I hope you get the results you're after soon :-)
Totally Sacha I very much appreciate the reply, my good sir! Sadly, my cooker has no smaller burners - the one I used being the smallest one. I'll do just that, and keep a very close eye on it. I wonder if adding some more water at some stage is a good idea?
Rylan Connell Hi Rylan, it'll keep for ages in an airtight container - in a cupboard. Don't chill it, or keep it in direct sunlight. Keep it as you would your sugar. It'll last at least six months before it starts to recrystalise into sugar. At that point it's still safe to use - it just won't be syrup! Hope that's a help. Sacha
Totally Sacha when i say air-tight container I mean a glass jar - like a kilner type with a latch or a mason style with a screw top lid. Any jam jar style will do! (in case I was a bit vague!)
I followed your recipe but mine turned out dark and hard to use. I have to place it in a saucepan full of water and need to place the jar in it to soften the golden syrup.. why is this?
Well in theory, if your jar is utterly sterile and you don't go sticking anything dirty in it (ie fingers, spoons with anything on it) 7 months... BUT we've never tested that, as a jar of it here gets used really quick. But safe to say - it's not a make-it-today HAVE to use-it-tomorrow style. Does that kinda help? Sx
Kathrinne Vicente the sugar never evaporates it dissolves. If you want to try this put half a cup of salt into some water it don't matter how much water make sure it dissolves then boil it tell the water is gone and you will have your Salt back but in Crystal form.
Hi Sacha first of all thank you for sharing the recipe. I exactly followed the recipe. cooked it for 45 min and filled in a jar and let it cool overnight. result is rock hard sugar ;) what did I do wrong?
+Selin Bunda Oh no! I've not come across this before - but can only think the flame was too high (or heat was too high, if on conduction)... you've effectively made it into a form of hard caramel. (You could possibly reanimate this with boiling water - smash it up and dissolve it!) - let us know how you get on!
Look below the video (any of them) and there's a link to a free Int'l measurements conversion table that I created. You'll find all the ones you need there, including details of the different names for the same sugars etc.
The world as we know it will end and people will run for the hills !!!!!!! Na, just kidding - you will run the risk of some mould going on the surface - it bit like if you used a butter knife in a pot of Jam. Just sterilise it in the dishwasher or with some boiling water. Sx
jimsher9880 I believe to be completely safe you should bring the water to a rolling boil over a high heat and boil for 15 minutes. However I just the dishwasher (which doesn't even get to 100c, but works just fine). :-)
Just warm it up to liquify it, add a little hot water (not much), mix well then let it cool down again. Repeat if necessary. The amount of water needed to thin it correctly is a judgement call.
OK Sacha, that's a great recipe for making "Golden Syrup", now can you do one for "Black Treacle" ?. Or in the event that you've already DONE one, give me the link to it ?.
crushed51 I am glad you enjoyed this video ! I made Golden Syrup as it can be difficult to find in North America and can be used in lots of things, but can't always be substituted. While I have used Black Treacle from time to time, it is not really a staple in baking and can be easily substituted for Molasses which can be found most places. So, I won't lye to you - I can't see me making it on here !
Thanks Sacha I had heard that before but I wasn't sure of how close to the authentic taste of "Black Treacle" it was. Thank you most kindly for clearing it up for me.
Johnny Zhuo - your privacy setting won't let me reply to you. I would suggest you had your heat to high and you left it boiling for you long. Lower your heat and time :-)
Hi Phil. The caramelisation (colour change) should have happened before you got to the lemon adding stage. I do refer to the colour change in the film, did you leave it brown/caramelise before you added the boiling water? Either way, you'll still create a syrup, it just won't be golden. Yours is the first contact we've had from anyone struggling with the directions, do let me know how it ends up.
Just to let you know sasha whatever your name is we have syrup in america actually an american woman was the first lady who had a recipe for golden syrup p.s do your research
iv just made it again and for a second time its gone stone hard. your recipe sucks and doesn't work. how come iv done it twice now and mine is dark and to soften i have to put it in a pot of water on the stove and my Anzac biscuits are dark in colour cos the syrup is dark.
Hi Natasha - this is a generic recipe that dates back to the 1800's and it definitely does work, however, it can be tricky. The reason yours isn't working is your heat is too high (maybe even at the lowest setting, the heat is too high). If that is the case, then you don't need to heat for the full amount of time.
Fab thanks for this. I'm English but live in France and can't get hold of it here, won't stop me from making my favorite recipes anymore :)
Reah Eslick Minion's sister (Minion's my producer/cameraman/editor!) lives in France and relies on this recipe too - it literally unlocks TONS of recipes, as you'll no doubt already know.
I love this recipe, I live in Arizona and I'd never heard of golden syrup, but now I'm very exited to make and use it. Thank you Sasha.
+BlondeCanCook It's not all that unlikely corn syrup, but has a slight caramel taste to it and is obviously made with cane sugar and not corn !!!! enjoy :-)
Thank you SO much
I am in Portugal after 12 years in England so here Syrup are rare and when I find it is too dear .
Will try this recipe.
Love the Dog ♡
Hi Sacha, Thank you so much for the video. Your dog is lovely. I just want to share with you that I stay in South Africa and I grew up with golden syrup always on the table. It was so strange for me to be informed that people elsewhere did not had the privilege of enjoying it since their childhood. It is a marvelous product and is used in many South African recipes and mainly desert recipes. Thankx again for sharing. Lots of love. God bless.
Tess Le Roux It's so good isn't it? and it unlocks so many wonderful treats - like you say. Big fans of the golden stuff here too :) And our dog - Syd - sends a furry snuggle for calling her lovely!
Well you learn something new every day, I've been using golden syrup for years and had no idea it was just sugar and water. xxxx
I have lots of viewers in North America where you just can't buy this; now everyone can make it easily at home !
ahh, brings me back to being a young girl in my Grandma's kitchen. We make this when the Canadian maple syrup season is over and we just need something sweet to put on our pancakes. Grandma and I will have to check this out :)
What a lovely memory, did she get you into cooking?
Totally Sacha Yes she did! I grew up baking and cooking at her elbows. We still cook together all the time. Most recently was homemade Perogies.. yummm
I'm from Australia n of course we Aussie have heard of it. We use it in baking and especially in Anzac Biscuits..
This syrup is great! Tips: Have all ingredients ready before you start. I start boiling the 3 cups water before I start. This syrup can be tricky if you don't watch the clock: under or over 45 min simmering can make it too thin or too thick. I've accidentally made it a one big jar of rock candy (this can be reversed however) I use this in many recipes as a honey substitute, Jam, ice-cream topping etc.
Steve Smith It's really versatile Steve - great for all those uses you've suggested, and it unlocks loads of British baking - which often requires it (Assuming you're outside the UK as you used the world Candy)... and you're right about having every ingredient standing by before you start - it's a good rule for any cooking. Makes it so much less stressful when you're up against a boiling pan!
This looks like King Syrup that I used to be able to buy in tins in America many years ago. As a child I liked it on pancakes but especially on white bread with the crust removed. Yummm!
Found your channel through Becky's recommendation. So glad I checked it out! I love your videos, the editing, content, your style, voice, your puppy, everything. I subscribed.
Wow you really are Joy and Sunshine -- that's one of the loveliest notes I've had! And my producer/camerman/editor/director/minion is mightily chuffed too, you've made all our day(s). Thank you. Glad you're liking the content. We'll keep making it, if you keep watching : ) Sacha. x
yup. i think i added to much sugar to start?
when i was done. it tastes wonderful.
as you said, it will still be the same either way.
you gave me two great responses. you are added to my favorites.
thank you so much. your dogs adorable!
Thanks for the recipe.It's a big help
.
+sharon p You're very welcome : ) x
love golden syrup
Thanks for the tutorial. I'm starting a new diet that recommended golden syrup and I had no idea what it was. I use white table sugar for my coffee and try to avoid corn syrup and other sweeteners. I'm going to give this a try. I could not find any commercially available ones at the grocery store. My boys love syrup on waffles and such.
GREAT VIDEO! Thanks alot keep em coming!!
hey Sacha thank you so much for your quick response; ) hmm I put it on the smallest flame but maybe the cooking time of 45 min is too long maybe? or maybe take a little bit more water than 300 ml? I think i will have a new go now as the syrup looks more black than gold in the meanwhile ;)) cross your fingers..I really want that syrup as I can't get it over here..
Thank you very much . I caramelized sugar successfully
Wow! That was a great recipe i will be sure to subscribe.
So after I put it in the jar, should I put it in the fridge or can it just stay out at room temperature?
Hi Sasha, great video, but when I try to make it, the 3T of water always boils away (even on lower heat) before the sugar changes at all. Any suggestions?
squire haggard Are you using standard white granulated sugar ? The sugar should be melting and turning to liquid along with the water. Is there a chance you're using a low-cal sugar or some other non-standard type ?
Thanks so much this is a great recipe
Hi totally beside using white sugar can i used brown or palm sugar? ...is it suitable ...thnks.
Talk Becky talk sent me. Love ur high energy. Any raw recipies
Mmmmm I'll have a think !
Thanks Sacha, great video!
My syrup turned out great as far as the color goes, but it set up too thick. I followed the recipe, just wondering if there is something else I can do to get it to come out with the consistency you show?
+Steve Perovich All that has happened is to much water boiled away, 45 mins was a guide as peoples ovens will always be different. My advice would be to slowly add boiled water to your thick syrup, maybe a table spoon at a time - give it a good mix after each spoon and it will slowly get to the consistency you're looking for :-)
Hi sacha if I wanted it a bit thicker, would I simmer it a bit longer?
Hello Sacha, it looks great. How long do I have to wait for the colour change to happen after adding the cold water
Thanks
Hi Alii, you should get some colour when you caramelise the first batch of sugar. After this any further colour change will be small - if it is very pale in colour then you didn't fully caramelise. It will still be good to use like this, but the flavour will be slightly softer. Sx
Thank you very much!!!
hi sasha can u do a video on vanilla paste many thanks
Is it possible to use citric acid instead of the lemmon?
hey love this recipe but what if i dont have lemon on hand what can i replace it with if their is anything
Nice Video but I was wondering if you could break it down into American measurements for someone like me who lives in the United States. I would love to be able to make this myself and after tasting some of it from a british website that I bought it on I am hooked on it. It kinda reminds me of maple syrup in a way.
New subscriber!Love your videos but now I can't be dragged out of the kitchen and can't go a day without your crunchy cinder toffee (sooooo good)!!!Do you only make food and sweets or do you make drinks as well?For example could I ask you for your take on a yummy hot chocolate?Please?Sending love to Sydney from Greece!Keep your amazing videos coming!!!
So glad you like it Anthoula. The only way I've dealt with my Cinder Toffee addiction is to become a pusher. So I've shared it here. If you make it - others will doubtlessly share (and happily), so maybe that could help you. I make drinks too - there's a few already uploaded - but will look into some nice hot chocolate soon. Do you have a favourite type? : ) Syd sends you a big furry hug and snuggle.
Totally Sacha I've tried hot chocolate with various toppings but have never tried to change the way the chocolate itself tastes...So every recipe that can help to add more flavour, to make it more spicy for example (that is sth I have never achieved even though I've tried a couple times, the spice always overpowers the taste of the chocolate) is more than welcome! The problem with the Cinder Toffee is that I don't ever want to consider sharing...Ok I will share your video so that my friends can learn how to make it and so that they have the opportunity to know about your awesome channel...But sharing the ones that I made for myself??Never!!! :p Thank you for taking time and replying!
Hi! If I cut the recipe amount into half, the simmering time will be shorter ?
Hi again Sacha :). This recipe reminds me a great deal of what we Americans make that's called a "Simple syrup" used to making sweet tea and other beverages. There are differences but easy to do nonetheless and I'm sure it's delicious! Thanks for sharing another great recipe. Oh and btw, I never said, but Becky sent me as well hehe. I adore her and knew you'd be someone I would really like because Becky lives and thinks much like I do. Your furry companion is absolutely precious. I'm a critter girl...what can I say lol. Keep up the great cooking and sharing!!! Hugs from across the pond :). xx
Thanks Gail. Becky is a hon, so (and as I'm already finding) her friends and supporters on here are all lovely people. So thanks for so much for the support and lovely feedback. xx
Thank you for this vid! I live in Germany and I miss golden syrup and along with it all the awesome things like flapjack and cakes.... I made this yesterday but it's still really runny. Any idea why?
Hello ! Thanks for watching :-) If it was still runny then the only thing you can do is keep it boiling for a while longer and boil away some more water. I would suggest that you bring it back to a simmer and leave it there for 5-10 mins, but keep on eye on it to make sure it doesn't dry up to much. After that let it cool back down (as it will thicken as it cools) and see what you think.
my sugar didn't turn brown, it just all dried up and became hard lumps... do you need to use cane sugar for this, in germany they only have sugar from beet, does that matter?
tiamat2009yt Sorry to hear you've had trouble here. Beet sugar does not caramelise at the same temperature as cane sugar, but you should still be able to achieve similar results - can I suggest using more of the water at the start and slowly heating until the sugar achieves the caramel stage - add more water if need to stop it drying out and burning. If you can't get it to caramelise (change colour), you can still make this recipe but you will make sugar syrup and not golden syrup and the flavour will be slight different - but you can still use it in the same way.
Bonjour monsieur sacha j'ai' trouver la solution anti cristallisation de votre sirop
can i use orange
Can you substitute honey in place of this syrup?
Hi Sacha! Looking forward to watching your videos! I love baking! Your channel was recommended by Becky from Talkbeckytalk and she would like you to make a carrot cake 😃
Hi Anne, thank you for joining my channel - I am no where near as beautiful as Becky, but hopefully you'll enjoy watching me cook :-) Mission Carrot Cake is in the making !!
Hi Sacha, how long would I need to simmer if I doubled the quantity? I get through golden syrup pretty quickly! Thanks
well done
Thanks for the quick reply. I will do some experimenting.
how long does it take to caramelise?
How similar is this to tate and lyles? Does it taste the same? How long can you keep it for?
tiamat2009yt It is exactly the same you will not notice any difference ! You can happily store this for up to 6 months without any problem :-) Sx
Je trouve que, après 6 mois, le sirop a commencé à cristalliser . Dans un climat plus chaud, il pourrait facilement durer plus longtemps que cela, mais ici au Royaume-Uni ma cuisine est assez froid !
+tiamat2009yt No it doesn't taste similar to T&L, not at all. Consistency is similar, though. I don't know of any public recipe that tastes like T&L's. Does anyone?
Hi Sacha! Would you recommend this as a substitute for corn syrup? Some recipes call for corn syrup but I don't really fancy using it haha
Charlene Tan Yes this will work as a direct replacement for corn syrup :-) Although we call this Golden Syrup in the UK it is just a sugar syrup at the end of the day.
Hi Sasha thanks for the recipe, the first batch was successful but tasted of lemon, so i tried cream of tartar in the second batch which set solid, have you ever tried cream of tartar? maybe the half teaspoon was not enough, i did try to reheat the syrup and add more but to no avail. i would love to hear your comments and expert opinion on this. Paul
***** Hello ! I have made this a couple of times exactly as in the video here and it has always worked out fine for me. I have never tried adding cream of tartar, maybe next I make it I will play around with the recipe a little :-)
merci Bachir, oui je ponse que j'ai mis trop d'acide citrique parce que j'ai presse le citron dans le melange.
je suis a Montreal et vous?
Could u please also give the measurements that are used in the states? Thanks
Hi Sarah, In cups - it'd be 3 (of sugar). Use half a cup when you add the first amount to the pan, and 2.5 in the second addition. Water - 1.5 fl oz of cold . 10 fl oz of Boiling. Enjoy.
Hi Sarah, you can also now download my free Totally Sacha conversion table - check out the Conversion Table video in my uploads. Sacha
Hey Sacha, thank you so much for this video! I've seen so many recipes that use golden syrup but we don't get golden syrup (or even corn syrup) where I live so I'd never be able to make those things. This just unlocked so many recipes for me! Btw, I want to know how to store this and how long will it last? I live in a very hot and humid place, so any precautions I should take?
Rabab Hussain Hi Rabab, so glad you like it - and yes, it'll help you make a whole range of stuff! I love it. Try Ginger Tiffin or my flapjacks... they're just a few of my favourite recipes. It doesn't need to be stored in a fridge - in fact doing so will see it crystalise. It has a really really long shelf-life... pretty near indefinite, as long as you use clean spoons when dipping into it etc. (And once you taste the recipes you'll make with it, it won't last long for even better reasons!) xx
same here..it is almost impossible to find these two syrup over here.
Talk Becky Talk sent me! She really would love a carrot cake recipe :). I really like the style of your videos - i love to cook nd I love dogs, yay!!,
Well if you love dogs, love cooking AND love Becky, then you're really VERY welcome here at Totally Sacha, Patti. I'm defo going to make Becky a Carrot Cake challenge, she's been such a huge inspiration to me. She's so so funny and so so talented. Syd sends furry hug and snuggle, by the way, and is over the moon you love dogs!! Sx
Does anyone know how many ml golden syrup this is?
In which reciepe we can use this syrup
hi, i did everything you did but it went rock hard in the jar like toffee :( so you know what caused this to happen, i had it on the lowest with gas for 45 mins if still too high on the gas is there a way of doing it some other way ? i was really disappointed with my outcome :(
Bev Woods sounds like you boiled to much of the water off or did not add enough citrus acid
Can I use brown sugar in the first stage of caramelizing?
what can u use instead of lemo
+priscillia m lime? I don't know?? This is the recipe. If you stray from it - it may not work - so feel free to try anything you like of a citrus nature : )
Totally Sacha cool
How long does it take to turn golden???
Mikey Rowan The first lots of sugar should turn golden after a couple of minutes depending on how high you boil it.
can you use this in hot/cold tea?
King Catz Yes.
hi can i use lime instead of lemon.
Yes you could, it is a acid (which is in both) that the recipe needs :-)
oh okay. thank you very much
Hi! I tried making the syrup but instead of caramelizing the sugar got all dried n lumpy. What did I do wrong?
Very likely it's because you stirred the sugar and water (or swirled the pot). That's what happened to me when I made golden syrup the first time, and it's because I was stirring it. When you do this, it causes sugar crystals that get stuck to the side of the pot to get into the mixture, causing the sugar that's in solution in the water to recrystallize. You can save this by adding about a 1/4 cup of water to the mix, put a lid on the pot for a few minutes (the steam helps dissolve sugar crystals that are stuck to the sides), and then remove the lid and don't stir it again until you achieve the caramel colour that you want and are ready to proceed with the rest of the recipe.
Hi Sacha, I followed the recipe and it's turned out quite dark...is there anything I can do to save it?
is it okay if we don't add lemon? will it affect anything on the syrup?
+Ariff Akmal You need the acid in the lemon to stop the sugar crystallising, you won't taste it I promise ! Just make you heat as slowly as possible and keep an eye on it - it may take longer than 45 mins, but slowly slowly is the way to go :-)
I see... I thought it was for the taste only. Thanks.
please can you make corn syrup by your self ?
Hi I had just tried to make this but one second it looked good but the next it was black can still be used
Hi Jonathan - I would suggest that you just your simmer to high and you boiled out to much water. Unfortunately this will not be good to eat. I have many these almost countless times now and only ever had 1 go wrong which was my own fault as I took a phone call and left it simmering for too long :-(
Hi Sacha, I'm normally quite proficient in the kitchen but this one has me stumped. I can't seem to get past the first stage!! no matter what i try, more water, less water, higher heat or lower heat. The sugar just crystallizes in the pan rather than turning to a caramel brown liquid. Please help.
+James Horsfall Hi James, it could be too hot - I wonder. Not a problem I've come across. What sugar are you using, could it be too fine? (and where are you... are you in a much warmer country. I know that can be an issue with eggs/butter/meringues/chocolate though it seems unlikely!) We'll happily help and get you there... there may be some twoing and froing questionwise until we get to the issue... but darn it, solve it WE WILL! :)
+Totally Sacha had the same thing happen to me, but once the water evaporated and the sugar started to get foamy and thick, I just kept on cooking it, stiring constantly until it began to turn golden....then I added the water, and followed the recipe from there....
+names are not important I encountered the same problem at first, but a quick google search led me to the fact that it shouldn't be stirred as that will act as a catalyst in some way to make in crystalize. So I didn't stir and added a few drops of lemon juice. With that I achieved the carmel color and the recipe turned out great
is this the same as caramel syrup?
Can i use lime
Lychie Cueco Yes that would work as well :-)
Can it be used in pecan pies?
I have save this recipe since relocating to France 10 years. Its true you don't find Golden Syrup, outside the UK Thank you I did try to add your Instagram acc but it would appear your link is broken ? Thought I would let you know.
why my sugar not caramelize it crumbled not turn in to golden colour plz any one can help
me too!
My sugar keeps crystalizing before it browns. I tried it three times and eventually I just let it crystalize, then brown and then I added the extra water.
Hi Sacha! I tried your Golden Syrup recipe today, and sadly it turned out to be a disaster. Everything went perfectly fine up to the simmering part. I'm guessing my cooker, even on low, is way too powerful to be kept running for 45 mins. Around the 30 minute mark, the syrup was completely dark, and also fully caramelised (to the point it hardened instantly when I put it in my mouth), despite adding the quarter of the lemon as instructed. Also, the taste was as though it was burned. I'm guessing I'll have to keep a close watch on it, and leave it on for a fraction of that time? My cooker runs on gas, but I don't think there's a way I can make the heat go any lower than it did. Any suggestions? It would be wonderful if you could find some time to reply. Cheers!
FaithlessDwarf Hello ! Sorry to say, but yes your heat is way to high - this meant all of the water has boiled away and left you with a burnt mixture. Does your cooker has different size burners on top ? and if so could you use a smaller burner ? Otherwise, try again but keep a really close eye on it - let it run for about 20 mins, then let it cool completely and see how thick the syrup is. If it's still to runny heat it back to boiling for 3-5 mins and cool it again. The only way to deal with this is slowly and with some guess work ! Good luck, I hope you get the results you're after soon :-)
Totally Sacha I very much appreciate the reply, my good sir! Sadly, my cooker has no smaller burners - the one I used being the smallest one. I'll do just that, and keep a very close eye on it. I wonder if adding some more water at some stage is a good idea?
How do you store the syrup?
Rylan Connell Hi Rylan, it'll keep for ages in an airtight container - in a cupboard. Don't chill it, or keep it in direct sunlight. Keep it as you would your sugar. It'll last at least six months before it starts to recrystalise into sugar. At that point it's still safe to use - it just won't be syrup! Hope that's a help. Sacha
Totally Sacha when i say air-tight container I mean a glass jar - like a kilner type with a latch or a mason style with a screw top lid. Any jam jar style will do! (in case I was a bit vague!)
Thank you!
Jessica Haga You're very welcome. It unlocks so many great recipes too : )
I followed your recipe but mine turned out dark and hard to use. I have to place it in a saucepan full of water and need to place the jar in it to soften the golden syrup.. why is this?
How long does it last??
Well in theory, if your jar is utterly sterile and you don't go sticking anything dirty in it (ie fingers, spoons with anything on it) 7 months... BUT we've never tested that, as a jar of it here gets used really quick. But safe to say - it's not a make-it-today HAVE to use-it-tomorrow style. Does that kinda help? Sx
I like your dog.
+li guo She is Sydney and is the BEST* dog on the planet (*We are biased, we know!) haaha xx
I did not achieve the color. How come the sugar evaporates even if I kept stirring it! 😭
Kathrinne Vicente Do not stir it all the time! Your syrup won't turn brown if you keep stirring it.
Kathrinne Vicente the sugar never evaporates it dissolves. If you want to try this put half a cup of salt into some water it don't matter how much water make sure it dissolves then boil it tell the water is gone and you will have your Salt back but in Crystal form.
Hi Sacha first of all thank you for sharing the recipe. I exactly followed the recipe. cooked it for 45 min and filled in a jar and let it cool overnight. result is rock hard sugar ;) what did I do wrong?
+Selin Bunda Oh no! I've not come across this before - but can only think the flame was too high (or heat was too high, if on conduction)... you've effectively made it into a form of hard caramel. (You could possibly reanimate this with boiling water - smash it up and dissolve it!) - let us know how you get on!
would you send me U.S. measurements please?
Look below the video (any of them) and there's a link to a free Int'l measurements conversion table that I created. You'll find all the ones you need there, including details of the different names for the same sugars etc.
we know what it is in australia..yummo
What if you don't use a sterilised jar
The world as we know it will end and people will run for the hills !!!!!!! Na, just kidding - you will run the risk of some mould going on the surface - it bit like if you used a butter knife in a pot of Jam. Just sterilise it in the dishwasher or with some boiling water. Sx
Totally Sacha ok thank you
I'm 55 years old and am ashamed to have to ask this but, how long do you boil a jar in order to sterilize?
jimsher9880 I believe to be completely safe you should bring the water to a rolling boil over a high heat and boil for 15 minutes. However I just the dishwasher (which doesn't even get to 100c, but works just fine). :-)
Totally Sacha Thank you. Making golden syrup is something I've wanted to try for a long time.
👌👌
I swear the only reason i liked the video was because of the dog! He is adorable
How to make chocolatevsyrup
Are you saying you'd like me make a video on how to make Chocolate Syrup ?? Sx
Yes
Good idea if you live outside the UK, here in the UK a tin is just £1.
Hi Sacha we followed your recipe to the "T" our syrup has turned out like soft toffee,what went wrong Lol.
Just warm it up to liquify it, add a little hot water (not much), mix well then let it cool down again. Repeat if necessary. The amount of water needed to thin it correctly is a judgement call.
OK Sacha, that's a great recipe for making "Golden Syrup", now can you do one for "Black Treacle" ?. Or in the event that you've already DONE one, give me the link to it ?.
crushed51 I am glad you enjoyed this video ! I made Golden Syrup as it can be difficult to find in North America and can be used in lots of things, but can't always be substituted. While I have used Black Treacle from time to time, it is not really a staple in baking and can be easily substituted for Molasses which can be found most places. So, I won't lye to you - I can't see me making it on here !
Thanks Sacha I had heard that before but I wasn't sure of how close to the authentic taste of "Black Treacle" it was. Thank you most kindly for clearing it up for me.
Love your video's sorry about that comment got a little of guard
isn't it caramel?
Talk Becky talk sent me!!!
She's a gem! Glad she sent you, and even glader (if tha's a word!) that you visited! Sx
Johnny Zhuo - your privacy setting won't let me reply to you. I would suggest you had your heat to high and you left it boiling for you long. Lower your heat and time :-)
Most of Indian sweet main ingredient is golden syrup. It's call Chasnee.
Vichy send me,
Welcome ! I hope you enjoy my channel :-)
followed your directions. never turned golden!
still clear, have lemon in. waiting 45 mints. lets see.
Hi Phil. The caramelisation (colour change) should have happened before you got to the lemon adding stage. I do refer to the colour change in the film, did you leave it brown/caramelise before you added the boiling water? Either way, you'll still create a syrup, it just won't be golden. Yours is the first contact we've had from anyone struggling with the directions, do let me know how it ends up.
music is too loud. your voice is too soft. :-)
Just to let you know sasha whatever your name is we have syrup in america actually an american woman was the first lady who had a recipe for golden syrup p.s do your research
Keizer Poore wow aren't you a cheery bundle of rudeness. Thanks for stopping by and being such a font of joy. x
+Totally Sacha Ah, the delights of the interwebs.
iv just made it again and for a second time its gone stone hard. your recipe sucks and doesn't work. how come iv done it twice now and mine is dark and to soften i have to put it in a pot of water on the stove and my Anzac biscuits are dark in colour cos the syrup is dark.
Hi Natasha - this is a generic recipe that dates back to the 1800's and it definitely does work, however, it can be tricky. The reason yours isn't working is your heat is too high (maybe even at the lowest setting, the heat is too high). If that is the case, then you don't need to heat for the full amount of time.