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Nepas OTBS #242
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I have a recipe for sourdough banana bread that calls for a top glaze of golden syrup after the bread has cooled.
The recipe says this is a UK based syrup. So I did the big G search and found the recipe to make golden syrup.
This is close to a simple syrup for drinks.
Easy 3 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 and take the syrup to 240-250*
2 tablespoons lemon juice (either fresh or bottled will work but fresh produces a better flavor.
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.
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.
The 300ml of water is in the pot.
Adding 800g cane sugar.
Just added the 2T of fresh lemon juice. Now follow the directions.
Done and doing a 3 min sit in the pot.
Into a clean sterilized mason jar.
Now let it cool.
The recipe says this is a UK based syrup. So I did the big G search and found the recipe to make golden syrup.
This is close to a simple syrup for drinks.
Easy 3 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 and take the syrup to 240-250*
2 tablespoons lemon juice (either fresh or bottled will work but fresh produces a better flavor.
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.
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.
The 300ml of water is in the pot.
Adding 800g cane sugar.
Just added the 2T of fresh lemon juice. Now follow the directions.
Done and doing a 3 min sit in the pot.
Into a clean sterilized mason jar.
Now let it cool.
