Comments on: How to Make Homemade Golden Syrup

By: Kimberly

Kimberly — Sun, 25 Dec 2022 07:15:06 +0000

This took a REALLY long time to get the initial sugar to 350 degrees. The sugar would start to dry out and crystalize and I had to add more boiling water. This would cool the syrup down and then it would have to return to temperature. It stayed between 200 and 250 forever! But it finally turned golden and I still added the full 1 1/4 cup boiling water, sugar and lemon. After simmering for 45 minutes, it looked and tasted wonderful. Also I didn’t read the blog entirely before starting, so I began with stirring constantly until it occurred to me that this was similar to making caramel and that I probably could leave it alone. And it did fine. Next time I will not stir.
Next time I will start with a larger volume of water (maybe 1 cup) with the initial 1/2 cup of sugar to see if this will speed up the process.

By: Cate, International Desserts Blog

Cate, International Desserts Blog — Sun, 11 Dec 2022 19:29:57 +0000

In reply to Linda Sepeda. Someone else mentioned that once. The one I looked at was darker than the Lyle's Golden Syrup I've used. If they're not the same, they're probably similar!

By: Linda Sepeda

Linda Sepeda — Sun, 06 Nov 2022 20:54:18 +0000

I just finished making golden syrup. Thank you. It is available in the US, especially in southeast Pennsylvania, as Mrs. Explorer’s Turkey Golden Syrup. It’s used in a number of Pennśylvania Dutch recipes.

By: Brown Sugar Boba Milk Tea Recipe With Easy Homemade Brown Sugar Syrup - International Desserts Blog

Fri, 12 Aug 2022 19:10:48 +0000

[…] this is not a thick syrup like maple syrup, corn syrup or golden syrup. So it’s not ideal for topping things like French toast or […]

By: How to Make Homemade Cheese Foam For Milk Tea (Cheese Tea) - International Desserts Blog

Fri, 12 Aug 2022 19:00:59 +0000

[…] vanilla sugar (my favorite), powdered (confectioner’s) sugar, sweetened condensed milk, golden syrup, brown sugar, a sugar alternative, […]

By: Cate, International Desserts Blog

Cate, International Desserts Blog — Mon, 04 Jul 2022 23:05:49 +0000

In reply to Jennifer. Thanks for sharing that! I didn't realize that about sugar. Are there any brands or types of sugar you can recommend that are vegan?

By: Jennifer

Jennifer — Fri, 01 Jul 2022 22:29:06 +0000

Here’s the catch. Granulated sugar is frequently not vegan. The process used to granulated uses bone meal and some remains. Vegan can be a tricky thing and you can’t assume that because the main ingredient is plant based that animal products aren’t used in the precessing or other products processed in the same equipment.

By: Easy Golden Syrup Dumplings - The Cooking Collective

Easy Golden Syrup Dumplings - The Cooking Collective — Sat, 28 May 2022 06:23:29 +0000

[…] In this recipe, golden syrup forms the base of the sauce that the dumplings are poached/steamed in. And a little is also used in the dumplings, for sweetness and moisture. I recommend using real golden syrup, where possible. It can be found in most supermarkets in Australia and New Zealand, or purchased online. You can also make your own! […]

By: Cate, International Desserts Blog

Cate, International Desserts Blog — Fri, 20 May 2022 11:40:40 +0000

In reply to Zdenka.

That’s happened to me before, too. I’d try it again and lower the temp and/or cooking time a bit because it’s probably gone over temp a bit. If you have a candy thermometer, use it to make sure it doesn’t go over 230-235F /106-112C (thread stage).

Did you notice any flavor difference using the golden brown cane sugar vs white sugar?

By: Zdenka

Zdenka — Thu, 19 May 2022 15:28:30 +0000

Hi, I am very excited to find this recipe. So far I have tried it with 3 different sugars. First, I tried it with golden brown cane sugar and it was delicious and syrup consistency was great as well. I needed it with white sugar so I purchased 2 different types of pure cane sugars. They both turned out hard. They taste delicious, but it is hard. I do need the syrup consistency. Anybody figured out what is causing it? I will keep trying but figured I will ask for some tips. I simmered it exactly 45 min on low.