Easy homemade golden syrup recipe made with sugar, water and lemon. Use golden syrup for baking, drizzling over pancakes and as a substitute for other sugar syrups (such as maple, agave syrup or honey).
Measure out the water and sugar and place together in a medium sized saucepan.
Add a small pinch of salt.
Leave to dissolve the sugar on a very low heat.
Once the sugar is completely dissolved, bring the sugar to boil as rapidly as you can by increasing the heat.
Once the sugar is boiling, add the lemon juice and reduce the heat so that the sugar is only simmering.
Leave the sugar to continue to simmer on a very low heat for another 5-10 minutes or until the sugar syrup thickens a bit and the colour changes from white to light gold or amber in colour. Don't stir or leave the boiling sugar unattended.
Take the sugar off the heat and leave to cool down for 5 minutes before pouring it into a large jam jar.
Keep stored in a kitchen cupboard and use within 2-3 monhts.
Notes
If you don't use your homemade golden syrup within few months, you might notice that it will start to crystalise. You can easily re-vert this by placing the jar (opened) in a saucepan with a small amount of water. Keep on a very low heat and let the golden sugar to get back to it's liquid state.