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For those of you who were wondering if adding the boiling water slowly is important, I have now experiences a sugar volcano on my stove that says yes. Yes it is.

What the lemon actually does is speed up the hydrolysis reaction of splitting the sucrose into glucose and fructose. The resulting product, invert sugar, is much favoured by bakers not only because of its sweeter taste but also because it imparts water retaining properties to the finished baked product. It also is less prone to crystallisation than regular sucrose.

0:38 get that water nice and wet

For the sugar phobics and diabetes uneducated Golden syrup is used as a flavoring in baking and other recipes. The amount used for example in baking a large batch of biscuits (cookies) is about a tablespoon sometimes a little more. So if you calculate the amount of sugar in a tablespoon of the syrup it is not a large amount as I said it's the rich almost burnt caramel flavor you are after. If you are wanting to drink it or poor it on food I'm pretty sure you will not be able to eat much it has a strong flavor and of course it's very sweet but spread very very thinly on hot buttered English crumpets it can be rather nice.

The American conversions are-- First: 1/2 cup sugar 3 tbsp water Second: 2.5 cups sugar 2.5 cups water

Really interesting never knew how golden syrup was made so cool. Plus you save on plastic bottles. Just use your own jars great

"get all that water nice and wet" -todd 2014

you forgot to mention, that between the beginning stages and the caramel stage, the sugar kinda dries out in the pan and solidifies, keep stirring, as it will golden and turn to liquid, then proceed with the recipe

I actually tried this earlier this day and my Mom said "this is a great consistency" thanks for advice's from the comment section and thank you very much for sharing this recipe 😃❤

Did you know i have a Facebook page where i interact with you all and love seeing your cooking photos? facebook.com/toddskitchen

The candied lemon is EVERYTHING!! Thanks so much for the video from the US!

Ingredients: First: 100g sugar 3TBS water Second: 1/2 kg sugar 300g boiling water 1 slice lemon

Thank you, Todd! You have no idea how many of the ingredients used into international cooking do not exist in the United States. When I first heard of it, I looked up the US equivalent and found-- NOTHING. No equivalent. Now, watching this, I see why. But, thanks to you, I can make my own. So, it's basically caramelized sugar, with more sugar added. Cool. Next up? Treacle. ;)

Thank you Todd! Golden syrup is not easily found in Switzerland.YOU SAVED MY DAY AND XMAS BAKING!

Crazy, i rewatch this video and it bring my mind to the past memories back in high school at 2012. What a lovely, warm, and sweet moment in that past day. Thanks @Todd's Kitchen for being parts of my joyful child ☺

All new videos now come with subtitles :) I will look into that :)

you just made my day :3 There was a lot of things I wanted to make with golden syrup, but I wasn't able to buy it in any place.

I,m learning how to bake, and I’m starting with the basics: sauces, pastes, etc. I wanted to learn to make golden syrup and watched and tried many recipes, but they were all total disasters. I had lost all confidence until I found your video yesterday. I watched it a couple of times and then headed straight for the kitchen. And finally-success! Thank you so much for sharing this recipe. The only one that truly works!

Todd, that's awesome! This looks like a great alternative to corn syrup. Thank you. ❤

So glad to find your recipe. You saved my chocolate pecan pie which I just wouldn't have made with corn syrup. The golden syrup is so superior in flavor. Cheers!

not easy to find the golden syrup here..this video is so very helpful for me. thanks

You have no idea how happy this makes me, great recipe!

Thank you for the Golden Syrup recipe, from one Aussie to another!

Thanks for this video. I made this last night. I didn't have a lemon, but did put about 2 TBSP of lime juice in and it worked perfectly.

"Get all that water nice and wet". Lol. Love you're vids. Thanks

thanks for making this vid, i have been looking for simple recipes on how to make golden syrup and this recipe is perfect!

Hi Todd. Back again. Had tooootally forgotten I had stumbled across your Golden Syrup Recipe! This time I WILL try it out!

Wow, I had never thought about how golden syrup was made. How simple do you make it seem?! Brilliant video....I will definately try it. Thank you :)

i hope you managed to get all your water nice and wet mate.....lol 38 secs

I had a recipe for golden syrup I found at an online recipe page. I just wasn’t motivated to slog through it and was considering ordering some Lyle’s Golden Syrup online. Then I stumbled upon the link for this video and my confidence soared. The proportions appeared to be very similar to what chef used here. So I gave it a go. Turned out lovely and I couldn’t be happier. Haven’t snacked on the candied lemons yet.

making this right now Love!! So glad i found you! made scones this am, and going to do some of your golden syrup recipes today. (I am quite excited!)

Thanks. Lots of recipes use it, but even here in sugar cane land................ they sell us CORN SYRUP. Now I can try this.

I never dreamed of making my own Golden Syrup, moving back to the US this year, where Golden Syrup is not that available, I will be making this! Very useful.

I am glad I came across this video. I was searching on how I can buy golden syrup. This is so easy to make.

thank you this is lovely. here it is not easy to find golden syrup so this will save lots of my recipes.

Todd, I've discovered a recipe for ANZAC biscuits and made them several times this past year. Golden syrup is a key ingredient for this wonderful confection and I've only been able to find it in the USA and British specialty shops or online. I appreciate this recipe very much as those ANZAC "Coconut Cookies" are absolutely delicious. Thank you very much! ... how about your recipe for ANZAC's?

i am 11 and i made this it turned out perfect

this golden syrup is incredible, i love it

Love it, it is so simple and turned great even better than store bought

Todd! Thank you SO much for this! I am in South Korea, and I SO miss proper syrup, such as Lyle's Golden Syrup, for example. I hope this will taste a bit like Lyle's! ;) God bless!

THAT'S all there is to golden syrup? When I was a kid my mum used to make that (except for the lemon) to put on pancakes. Wow!

First video I see of this guy and I already love him!

good stuff brother. Thanks for taking your valuable time to put this together for others.

Thanks for the recipe

Thanks very much for the recipe Todd :) only had 1 little problem, my first go ended up with the syrup being to hard when I let it cool, so I ajusted cooking time to 30mins and it came out perfect :)

Thanks Todd, it's perfect every time

Hehe, I've tried it, too. Great results! Thanks, Todd!

G'day Todd, I love your cooking, in the video you mentioned 100g sugar and 2 table spoon water but in your ingredients it's written 3TBSP water. so is it 2TBSp water or 3TBSP water? Thanks & cheers mate.

"You just wanna get all that water wet" Ya think?

I like you and the one pot chef , all these things our grandparents made so thank you very much xoxoxo

Really glad to learn how to make this one at home, thank you so much.

This made me realise how unhealthy golden syrup is😂

Wow sweet lol, trying 2do away with frustose for good . carryon

Thanks for posting this. Living in a country where I can't buy any syrups this is very helpful! I knew to make a sugar syrup to use in some things but never thought about how to make a golden syrup. Now I can make some recipes I haven't been able to make for a long time!

Thank you Todd I am living in france and we cannot buy it here. so I am so grateful for this receipe. ☺

"just gonna stir, get all that water nice and wet" Yeah, water is wet mate 🤣🤣

You're thinking of maple syrup and that comes from a tree :) But you can still use this on pancakes

Thanks Todd great video. I live in Japan it's difficult to find here. So now I can make it easy once again thanks.

A blissful glow caught my vision as I started to ponder what matter would stay in such a sickly ( at least as it seemed ) container. My anticipation grew into pother causing me to grab the receptacle and flick the lid open in one quick snap. I settled my lips onto the containers tip and gently squeezed causing the golden nectar to flow out and hit my craving tongue. The taste was nirvana as it slid down my throat and through my body. Oh what joy I will have when I ( hopefully ) enter Valhalla at my end of time in this mortal place. We don't even question...

there is an abundance of this stuff in the uk

I'm not sure if I missed something here but what are the proportions of water to sugar that you used? And have you ever tried this with brown sugar? Great video! Love your channel.

I love to cook. And I prefer homemade to . sounds wonderful. And knowing I can cook with it makes me excited.

Thank you Todd! I live in the Canary Islands and find it hard to buy golden syrup. Can’t wait to try this!

So it's just water and sugar, and then more water and sugar?

As someone who has never tried Golden Syrup that "description" of it at 3:33 just ended up being confusing lol...

We know what you meant: Get the sugar nice and wet. The addition of the lemon in preventing crystallizatation is a really important point. It’s the acid in the lemon that aids the process which “inverts” the sugar. Sucrose is a disaccharide, made up of two different individual sugar molecules attached together - in this case, glucose and fructose. Invert sugar is made by breaking the bonds between the glucose and fructose, resulting in a solution of half free glucose and half free fructose. Temperature is another factor; if you want to be super-nerdy you can use a candy thermometer to bring the sugar to 114 degrees Celsius.

love the video, never realised how easy this is.

Everyone PLEASE watch this video with Captions ON... thanks KZfaq!

love you Todd..thanks , i like wet water too :)

Thank you so much I look forward to trying this. As my house hold use this a lot.

Thanks for this! I am in Canada, and you can not find golden syrup in Canada. I made my British husband some brandy snaps using corn syrup because it's all I had, and he told me it's just not the same taste at all. I will be making some of this right away!

'Get that water nice and wet'

I'm a retailer for exotic and sacred plant based medicines in USA and I love how you use grams. It's so easy! America needs to catch on. Geesh.

Nice one Todd Thanx for posting, I'll be making this tomorrow

I always come back to this video. So useful! Thanks, Tod 😁

Todd friend can i use brown sugar to make golden syrup?

That is not how you make golden syrup and lemons do not prevent further caramelisation. In fact they will increase caramelisation, as I will explain. What golden syrup is, is a partially inverted sugar syrup, in which some of the fructose is caramelised. As fructose is sweeter than table sugar, golden syrup is incredibly sweet and will remain as liquid at lower temperatures making it suitable for certain recipes. How you would do this would be to put the whole lot of your sugar, 500g is good, in the pan with a small amount of water, say 100ml. To this you would add a teaspoon of lemon juice or a quarter teaspoon of citric acid (better with citric acid, because it has less effect on flavour. lemon more easily obtainable). Bring your sugar/citric acid/water to the boil and simmer. As the solution is simmering the citric acid will be breaking the sucrose (sugar) molecules down into glucose and fructose sugars, creating what is known as "invert syrup". Now heres where it gets fun. Fructose has a much lower caramelisation temperature than either the original sugar or the glucose. Fructose will caramelise at around 105-108 degress C or higher. It will also start to burn at a lower temperature than sugar, around 110C so we have to be very careful that we don't let the syrup get too hot. As the water in the syrup boils off, the temperature of it will start to rise above 100C. At this point you will see that a golden colour will start developing in the syrup. You want the syrup to go up to between 105-108C and no higher. I find it is best to use a sugar thermometer for this syrup as the fructose will burn and is unhealthy if it goes above 110C. I like to keep the syrup around the 105C mark. You can take the pan off the heat and allow the syrup to cool, then return it. You can do this a few times, to get that really golden colour. Making sure all the time not to let it burn. Then when you are satisfied with the colour, add another 100ml of water to make the syrup runnier and to prevent it from setting into an extremely viscous toffee. You can bring it back up to simmer if you want, but don't boil off too much water as you want the syrup to be workable.

Thank you so much. It really work for me and I started addicted to it 😂

THANKS! WHO KNEW this was so simple to make ?will be using this Golden Syrup for Old Fashioned Gingerbread Loaf.

300g boiling water.......300ml boiling water ?!?

andddd i burned it

I had never heard of golden syrup. Thanks!

I added some whole cinnamon when I added the lemon and it is simply delicious!! Thank you so much for ths simple reicpe😀

why do you have a grey forehead ?

Hey Todd you did it very skillfully. Have a wonderful day. 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹

We love Rogers Golden Syrup, but we can get it only in Canada. I am so pleased to find this recipe! I'm going to try it today if I can find the proportions.

I just tried to make it and it worked! The measurements would help but l figured them out! Now my Mother-in-law and l can make those lovely Norwegian cookies!

Doing it again cause I want to make Anzac biscuits. Gonna give all my friends home made golden syrup. Thanks Todd. A million and a half hits. wow.

Thanks for your videos, simple and I like it.

Thank you for the recepie!!!

Yay! Thanks so much, I live overseas with no access to golden syrup, but this looks easy as to make! :) Get to make ANZAC biscuits in Japan.

Thank you so muc. It is so expensive to buy that here in the USA. I can not believe how simple it is to make :)

Great video. This will save me dollars. It's gotten really expensive and difficult to get cheap golden syrup at the shops now.

Thank you Todd, Hope all is well!

Oh that's beautiful!

Lifesaving video! Love the recipe❤

Brilliant, thanks. I had no idea you could make it.

U are amazing I made this and it was absolutely amazing thanks for sharing

Good evening. Thank you for sharing your recipe. GOD bless!