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Golden Syrup is an essential ingredient in traditional mooncakes. This inverted sugar syrup makes mooncakes softer, enhances their color, rendering the mooncake skin more resilient and elastic. Here’s a simple guide to making your own golden syrup at home.
Why homemade golden syrup
I want to make a large batch of mooncakes, but I’ve realized I’m short on golden syrup, an essential ingredient for mooncakes.
Instead of relying on store-bought syrup, I’ve decided to make my own at home. The good news is that homemade golden syrup is simple to prepare and requires only three ingredients: sugar, water, and lemon juice. Additionally, crafting it at home proves to be much more economical.
This homemade version will ensure that my mooncakes turn out perfect, with the ideal sweetness and consistency.
Let’s get started on making this crucial ingredient from scratch!
Ingredient Tips
- White granulated sugar: I find that white granulated sugar works best for my recipe, especially when combined with a ratio of 2 parts sugar to 1 part water. This specific ratio ensures the ideal balance of sweetness and consistency in the golden syrup, which is essential for achieving the perfect texture and flavor in my mooncakes.
- Lemon juice: Lemon juice is essential in making golden syrup as it prevents crystallization, maintains a smooth consistency, enhances flavor with a subtle tartness, and extends the syrup’s shelf life by inhibiting bacterial growth.
Making golden syrup is indeed a straightforward process, but there are several essential tips that can ensure its success.
Here’s a closer look at some key points to keep in mind:
- Choice of Pot: Avoid using iron or aluminum pots, as these materials can react with the syrup and cause it to darken. Opt for stainless steel or non-reactive cookware like a nonstick pan to maintain the syrup’s desired color and flavor.
- Prevent Crystallization: During the simmering process, refrain from stirring the mixture, as it can induce crystallization. Instead, use a brush dipped in water to clean any sugar syrup off the sides of the pot to prevent burning and ensure a smooth consistency.
- Monitor the Color: Keep a close eye on the syrup as it simmers. Aim for a beautiful amber color, which usually takes about 15 minutes of simmering. If you don’t have a thermometer, observe the color change carefully to gauge doneness. Another reliable method is to place a spoon in the freezer for approximately 20 minutes before you start the recipe. Afterward, take a small drop of syrup and let it fall onto the frozen spoon. If the syrup forms small beads resembling pearls, you can turn off the heat.
- Cooling and Storage: Once the syrup reaches the desired color and consistency, transfer it to a sterilized, sealed jar for storage. Avoid letting it cool in the pot, as it may stick. Allow the syrup to cool and thicken before using it in your recipes.
Ingredients
- 1000g white granulated sugar
- 500g water
- 130g lemon juice
Instructions
Combine Ingredients and Initial Heating:
In a pot, add 1000g of white granulated sugar and 500g of water.
Stir the mixture evenly until the sugar is fully incorporated.
Turn the heat to high and bring the mixture to a boil, ensuring the sugar dissolves completely.
Add Lemon Juice:
Once the mixture reaches a boil, add 130g of lemon juice to the pot. To extract the lemon juice, you can use a lemon squeezer. Simply cut the lemon in half and place it in the squeezer to extract the juice. Alternatively, if you don’t have a lemon squeezer, you can use your hand to squeeze out the juice. After squeezing the lemon, it’s a good idea to strain the juice to remove any pulp or seeds.
Reduce the heat to low and let it simmer.
Avoid Stirring:
Do not stir the mixture during the simmering process. Stirring can cause the sugar to crystallize, ruining the syrup’s consistency.
Use a brush dipped in water to clean any sugar syrup off the sides of the pot. This prevents burning and ensures a smooth syrup.
Monitor the Color:
Simmer the mixture on low heat until it develops a beautiful amber color, typically taking around 15 minutes, but keep in mind that cooking times may vary. If you have a thermometer, measure the temperature to ensure it reaches between 110-115 degrees Celsius. Once it reaches this temperature range, it’s time to turn off the heat.
However, if you don’t have a thermometer, rely on visual cues instead. Carefully observe the color change of the syrup as it simmers. When it reaches a deep amber hue, resembling the color of honey, it’s likely done. At this point, you can turn off the heat and proceed with the next steps of the recipe.
Another reliable method is to place a spoon in the freezer for approximately 20 minutes before you start the recipe. Afterward, take a small drop of syrup and let it fall onto the frozen spoon. If the syrup forms small beads resembling pearls, you can turn off the heat.
Finishing Up:
After simmering, skim off any foam that forms on the surface of the syrup. This helps maintain its clarity and purity. Next, carefully pour the syrup into a sterilized, sealed jar for storage. It’s important to avoid letting it cool in the pot, as this may cause it to stick and become difficult to remove.
After transferring the syrup to a sealed jar, allow it to cool and thicken at room temperature. As it cools, you’ll notice its color deepening, which is a sign of its richness and flavor intensifying.
The syrup will be ready to use in mooncakes after 48 hours of resting. However, for the most optimal results, it’s advisable to let it sit for one to two weeks.
Homemade Golden Syrup Recipe
Ingredients
- 1000 g white granulated sugar
- 500 g water
- 130 g lemon juice
Instructions
Combine Ingredients and Initial Heating:
- In a pot, add 1000g of white granulated sugar and 500g of water.
- Stir the mixture evenly until the sugar is fully incorporated.
- Turn the heat to high and bring the mixture to a boil, ensuring the sugar dissolves completely.
Add Lemon Juice:
- Once the mixture reaches a boil, add 130g of lemon juice to the pot. To extract the lemon juice, you can use a lemon squeezer. Simply cut the lemon in half and place it in the squeezer to extract the juice. Alternatively, if you don't have a lemon squeezer, you can use your hand to squeeze out the juice. After squeezing the lemon, it's a good idea to strain the juice to remove any pulp or seeds.
- Reduce the heat to low and let it simmer.
Avoid Stirring:
- Do not stir the mixture during the simmering process. Stirring can cause the sugar to crystallize, ruining the syrup's consistency.
- Use a brush dipped in water to clean any sugar syrup off the sides of the pot. This prevents burning and ensures a smooth syrup.
Monitor the Color:
- Simmer the mixture on low heat until it develops a beautiful amber color, typically taking around 15 minutes, but keep in mind that cooking times may vary. If you have a thermometer, measure the temperature to ensure it reaches between 110-115 degrees Celsius. Once it reaches this temperature range, it's time to turn off the heat.
- However, if you don't have a thermometer, rely on visual cues instead. Carefully observe the color change of the syrup as it simmers. When it reaches a deep amber hue, resembling the color of honey, it's likely done. At this point, you can turn off the heat and proceed with the next steps of the recipe.
Finishing Up:
- After simmering, skim off any foam that forms on the surface of the syrup. This helps maintain its clarity and purity. Next, carefully pour the syrup into a sterilized, sealed jar for storage. It's important to avoid letting it cool in the pot, as this may cause it to stick and become difficult to remove.
- After transferring the syrup to a sealed jar, allow it to cool and thicken at room temperature. As it cools, you'll notice its color deepening, which is a sign of its richness and flavor intensifying.
- The syrup will be ready to use in mooncakes after 48 hours of resting. However, for the most optimal results, it's advisable to let it sit for one to two weeks.
