Continuing my mission to make my ingredients I found I had no Golden Syrup in my pantry which almost never happens as we use it alot for all kinds of things. It is a hugely loved ingredient both here in the UK and in Australia so I grew up using it and it is a must have in my pantry. When I found out I could make it myself I was very excited and had to give it a go and boy am I glad I did !!!

1 Kg bag of sugar is cheapest at B&M right now at 89p per kilo

Lemons are cheap enough at 30ish p each. I got mine last year on a trip to Kirkgate market and paid 50p for the tray.

To buy 2 Kgs of Golden Syrup which is what we made in the end costs around … £2.50 for 907g and £1.75 for 454g I would need 2 big tins and 1 small to get what I made. Thats a total of £6.75.

My ingredients at today’s prices cos £3.27 so I saved £3.48 which may not seem a lot but its milk and bread money and right now that counts.

So here’s the recipe…

GOLDEN SYRUP

3 Kg’s Granulated Sugar

2 Lemons Sliced

2 Litres Boiling Water

1. Place 4 x 500ml jars on a baking tray in the oven on 220C/430f/Gas Mark 7
2. In a large heavy based pot place 500g of the sugar and 2 cups of water.
3. Over a medium heat stir only until the sugar is dissolved.
4. Once sugaris dissolved DO NOT STIR as the sugar will crystalise and ruin.
5. Keep a close eye on the sugar syrup and watch it to turn a deep golden colour and immediately take it off the heat.
6. Carefully away from you add the rest of the boiling water to the pot. As it hisses and spits add it slowly and carefully.
7. Once you have added the water stir with a metal whisk to make sure all the golden toffee is mixed into the water and no longer sticking to the base of the pan.
8. Once it has fully dissolved add the rest of the sugar and return to a medium heat.
9. Stir the mix until the sugar is fully dissolved and remove the whisk.
10. Add your lemon slices.
11. Keep an eye on the mix until it comes to the boil and turn it down to a low heat.
12. At this point keep an eye on the pot and check it every 15 minutes for 1.5 hours until it has thickened slightly and shrunk by an inch in the pot.
13. Take off the heat and remove the lemon slices.
14. Once the mix is done place it on a heat proof base and bring out the jars.
15. Using a funnel and a ladel fill each jar up to the neck.
16. Place the lids on carefully holding the jar with a cloth so as not to burn your hands.
17. Leave to cool overnight
18. Syrup will thicken as it cools.
19. Clean the outside of the jars and label.
20. Golden Syrup basically has a forever shelf life being as its pure sugar.

A quick bonus… PLace your leftover lemon slices on a rack over a tray and leave to dry out over a couple of days or place in the dehydrator as they will become the most incredible candied lemon slices perfect for a cheap and quick edible gift or special treat for you or to add to your baking either as an ingredient or as a decoration.