How To Make Golden Syrup (2024)

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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!

How To Make Golden Syrup

Kimberly Killebrew

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.

Notes

If your using substituting a little brown sugar it will make it difficult to judge the "doneness" of the syrup based on appearance; using a digital thermometer is recommended.

Nutrition

Keyword Golden Syrup

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