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Glad I found this, cane syrup is getting crazy expensive here in Georgia, and impossible to find pure cane syrup in the grocery stores. This should be a good cheap replacement for sopping my biscuits.
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.
Gretchen Gustafson allow the sugar solution to cool first, then slowly add the water. just think, if you're adding 100C water to 150C caramel, the water is going to start turning to steam instanstly and cause instability in the pan and spurting molten hot globules of caramel everywhere!!! and you don't want that!
This is not how golden syrup is made at all, this is a substitute that looks like golden syrup and works well as a substitute but it has never tasted the same (I have made it like this a few times). If you have never tasted Tate and Lyles Golden Syrup, you will never know what you are actually missing.
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.
@@bigbossadidoss8678 A lot of Aussies and Brits use Golden Syrup, its in many recipes like my Christmas Pudding and some biscuits, can also pour it on desserts, good on Ice Cream. I never made the recipe, managed to get it in some stores in the US, like Wegmans on the East Coast. I'm not back in Canada where it's everywhere so I can be lazy and not make it, knowing my culinary skills I'd probably screw it up anyway.
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!
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 ☺
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!
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!
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.
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.
100 g sugar, 3 tbs water and caramelise. Then pour 300 g or 300 ml boiling water, then dissolve 1/2 kg sugar. Pop in a slice of lemon or lime, I sometimes put 2 tbs strained lemon juice, just to take the edge off the sweetness. You could even add a 1/2 tsp vanilla too. It’s your syrup, and you can do anything you want with it. For those of you who did not access the recipe, you can thank me later. This is an excellent video, short and to the point, and works beautifully, if you follow the instructions.
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?
@@nadaghani8792 I dont know where you are from but every shop here has golden syrup and for 454g can is £1.15 ($1.50 usd)... Works out £2.50($3.27 usd) per kg. Considering the heat needed to make the product, I find it suitably priced.
@@Steven-hp4gb Ah, but you give you're prices in £. In the United States it's a specialty import so it's usually around $10+ for that size of container and often only found at specialty stores. I would bet lots of the people asking where to find it are from a country where it isn't as common an ingredient.
@@secretspy44 didnt know that. I honestly thought it was the cheap, fake version of honey or maple syrup for poor people. The only reason im here is because im out of maple syrup but i want pancakes
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.
Rahmouchaaaaa I did look in there but UA-cam has been playing up on my laptop and I couldn't scroll through the box far enough to see that. Looked on another pc and found it. Thanks for confirming it was there!
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!
In the 1960's in the US when I was in grade school the cafeteria made peanut butter sandwiches that were my favorite and I haven't had them since. I finally found out that they used Roger's golden syrup and it isn't sold in the US at least not nowadays. You can buy another golden syrup called Lyles golden syrup on eBay. It's not cheap but where else you going to find it? This is why I'd love to try your recipe.
i had to carmelize the sugar by itself before i added 2tblsp of water, worked great after! so for be it went add sugar carmelize first then add 2 tbsp of boiling water then add rest of boiling water and suger stir a little bit then i left it to shimmer for 45 minute like he said.
Morgan Freeman Please learn the difference between: there and they're. Your comments are way 'over the top' as Jeffrey Rynearson makes a good point about America needing to catch on. They could also catch up with paper sizes, weights and temperature. Get with the rest of the world, USA, or you'll be left behind.
Jeffrey Rynearson Maybe its just me, but I find the metric measuring system a lot harder. Its so much easier to just dip in a measuring cup and pour it out into a bowl or whatever rather than having to actually get the weight right. I guess its better if you don't have the measuring tools, but it doesn't seem like too much of a hassle to buy them if you want to cook.
Hedeyasu2 That makes sense, but one thing is amiss here. Weight is different, one cannot use a measuring cup to weight things. Those are two different things you've got going there man.
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.
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.
nikos t Hi Nicos… I was wondering about this as well. Although the recipe produces something that looks just like Golden Syrup, it just doesn’t quite taste the same; which is the most important thing to me. If you look up golden syrup on Winkipedia you will see why. I might try a mix of white and light / dark brown sugar, when I can figure out what to do with the batch I have just made from this recipe.
Brian Kathy i do it with cane brown sugar and it's fine... not so light gold colour ...it's more dark...and tastes stronger...but it worked...i prefer cane....i think it's not GMO like most beet is.
Dude, as water get warmer it expands, 1 litre of water at 4 degrees weighs 1kg, if it gets hotter it weighs less, colder it weighs more, Ive been a commercial heating engineer for thirty years, this is indeed very basic stuff.
Made it...like it! We have golden syrup galore in NZ but love using burnt sugar in steam pudding...this was a little sweeter than golden syrup and a little thiner...thx
Thanks for the recipe. Never knew it was so simple. I tried it. But. after pouring it into a jar, after a while but later the syrup kind of solidified. Could you please advise; how to prevent this?
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!
Ah mate,this takes me right ack to the 60s and me eing a cheeky id who was hooked on golden syrup. My mam was always finding me dipping a spoon into the tin of Lyons Golden Syrup kept in the pantry. Then adulthood kicked in and it was 'This isn't good for you', ' That's not good for you ', ' We should take less sugar in our diets '. But I loved syrup on thick chunks of white, heavily buttered bread, lol. I can taste it now.
You can also clean your jars and simply place then on a tray into a preheated 250 degree F oven for 20 mins.. They'll even dry themselves if put in wet.
Nice, I did an experiment with your recipe / way to make this syrup. I made syrup from self picked and dried Hamanasu(Japanese rose). I didn’t let the sugar turn brown or els it would not turn into a nice pink rose color syrup. Not perfect yet, but for a first time definatly not a faillure ;-)
This is awesome! I was looking for organic golden syrup and it's impossible to find in the US. Now I can just make my own and for much cheaper than buying non-organic Lyle's on Amazon.
My boyfriend lives in Albania and they don't sell it there.. Thanks for this as tonight we will be making Anzac biscuits and this is something we use :) now I just need to learn how to make molasses haha
cool and mexican sugar is already kid of golden in color and is made of pure cane and is not as refined as pure white sugar, so great thanks am going to make licorice
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Glad I found this, cane syrup is getting crazy expensive here in Georgia, and impossible to find pure cane syrup in the grocery stores. This should be a good cheap replacement for sopping my biscuits.
Hi I love your gold suyup
1:08 how much water is added?(I don’t spike english really well,I’m from Romania)
This is fantastic! Thank you so much.
Todd's Kitchen great!
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.
Gretchen Gustafson allow the sugar solution to cool first, then slowly add the water. just think, if you're adding 100C water to 150C caramel, the water is going to start turning to steam instanstly and cause instability in the pan and spurting molten hot globules of caramel everywhere!!! and you don't want that!
Gretchen Gustafson lol
+Andrew Williamson he put 300 grams of water...no one measure liquid in grams...screwed it up for me
***** I used 300g water, and it ruined
for water and ONLY water, 1gr=1mL due to its density which is d=1mg/mL
0:38 get that water nice and wet
It's an interesting concept. I'd rather see someone trying to store dry water for later use. ;)
CologneCarter Just freeze your dry water to make dry ice.
PeeboTyson I would rather store it without freezing. If there is a power outage all the dry ice might spoil. ;)
Connor White Yes I picked that up in his comments - I assumed that he meant to get the sugar all wet.
Lol
Really interesting never knew how golden syrup was made so cool. Plus you save on plastic bottles. Just use your own jars great
This is not how golden syrup is made at all, this is a substitute that looks like golden syrup and works well as a substitute but it has never tasted the same (I have made it like this a few times). If you have never tasted Tate and Lyles Golden Syrup, you will never know what you are actually missing.
In Ireland we store it in tins
"get all that water nice and wet" -todd 2014
You gotta love it lol
Yeah I was like "ya mean sugar?"
Lol
2012
BHAHAHA🤣🤣🤣🤣🤣🤣
i hope you managed to get all your water nice and wet mate.....lol 38 secs
LOL
jmpmcd
jmpmcd i thought i heard him say that! 🙃
Lol i heard that and came to the comment section to see who else saw that
How dare you..........
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.
What in the world is the difference? I’m from the US and I am ignorant
Also yes I know you commented 6 years ago lol
@@bigbossadidoss8678 A lot of Aussies and Brits use Golden Syrup, its in many recipes like my Christmas Pudding and some biscuits, can also pour it on desserts, good on Ice Cream. I never made the recipe, managed to get it in some stores in the US, like Wegmans on the East Coast. I'm not back in Canada where it's everywhere so I can be lazy and not make it, knowing my culinary skills I'd probably screw it up anyway.
@@bigbossadidoss8678 I'm still alive.
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!
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 ☺
nnnaawww thank you, thats made my day
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!
Did you try this?
How did it come out?
The candied lemon is EVERYTHING!! Thanks so much for the video from the US!
Thank you Todd! Golden syrup is not easily found in Switzerland.YOU SAVED MY DAY AND XMAS BAKING!
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.
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!
Thanks. Lots of recipes use it, but even here in sugar cane land................ they sell us CORN SYRUP. Now I can try this.
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.
We’re so lucky here in Britain because you can literally buy Golden Syrup in every small shop or supermarket in the country!
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.
This made me realise how unhealthy golden syrup is😂
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!
100 g sugar, 3 tbs water and caramelise. Then pour 300 g or 300 ml boiling water, then dissolve 1/2 kg sugar. Pop in a slice of lemon or lime, I sometimes put 2 tbs strained lemon juice, just to take the edge off the sweetness. You could even add a 1/2 tsp vanilla too. It’s your syrup, and you can do anything you want with it. For those of you who did not access the recipe, you can thank me later. This is an excellent video, short and to the point, and works beautifully, if you follow the instructions.
Thank you so much for this recipe. I live in India and I haven't seen golden syrup in any supermarkets. Hence, this recipe is very helpful for me.
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?
So it's just water and sugar, and then more water and sugar?
And a piece of lemon ;)
Makes you wander why the ridiculously high price (for golden syrup) !!!
@@nadaghani8792 I dont know where you are from but every shop here has golden syrup and for 454g can is £1.15 ($1.50 usd)... Works out £2.50($3.27 usd) per kg. Considering the heat needed to make the product, I find it suitably priced.
@@Steven-hp4gb Ah, but you give you're prices in £. In the United States it's a specialty import so it's usually around $10+ for that size of container and often only found at specialty stores. I would bet lots of the people asking where to find it are from a country where it isn't as common an ingredient.
@@secretspy44 didnt know that. I honestly thought it was the cheap, fake version of honey or maple syrup for poor people. The only reason im here is because im out of maple syrup but i want pancakes
You're thinking of maple syrup and that comes from a tree :)
But you can still use this on pancakes
I'm sad. Mines turn crystallize. What did I do wrong? Please help me
Can the consistency get thicker? It still doesn't look as thick as we like it. Thanks
@@dianacoc7915 did u ad the lemon?
Hey Todd you did it very skillfully.
Have a wonderful day.
🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
I am glad I came across this video. I was searching on how I can buy golden syrup. This is so easy to make.
there is an abundance of this stuff in the uk
the irony of your account name..... lol
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.
the recipe is written in the description box, press about
Rahmouchaaaaa
I did look in there but UA-cam has been playing up on my laptop and I couldn't scroll through the box far enough to see that. Looked on another pc and found it. Thanks for confirming it was there!
THANKS! WHO KNEW this was so simple to make ?will be using this Golden Syrup for Old Fashioned Gingerbread Loaf.
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!
"just gonna stir, get all that water nice and wet"
Yeah, water is wet mate 🤣🤣
That satisfying feeling when you have everything 😌😌😌
We all need to go back to basics and cook! Saves money, saves time shopping, saves plastic, saves the planet.
Wow sweet lol, trying 2do away with frustose for good . carryon
great on pan cakes , carryon !
As someone who has never tried Golden Syrup that "description" of it at 3:33 just ended up being confusing lol...
Troy , you need to try or make golden syrup dumplings
this golden syrup is incredible, i love it
Thank you Todd! I live in the Canary Islands and find it hard to buy golden syrup. Can’t wait to try this!
Ingredients:
First:
100g sugar
3TBS water
Second:
1/2 kg sugar
300g boiling water
1 slice lemon
It’s in the description what the point dude
In the 1960's in the US when I was in grade school the cafeteria made peanut butter sandwiches that were my favorite and I haven't had them since. I finally found out that they used Roger's golden syrup and it isn't sold in the US at least not nowadays. You can buy another golden syrup called Lyles golden syrup on eBay. It's not cheap but where else you going to find it? This is why I'd love to try your recipe.
i had to carmelize the sugar by itself before i added 2tblsp of water, worked great after! so for be it went add sugar carmelize first then add 2 tbsp of boiling water then add rest of boiling water and suger stir a little bit then i left it to shimmer for 45 minute like he said.
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.
Morgan Freeman I was teasing you, playful banter, not meant to be serious.
Morgan Freeman Please learn the difference between: there and they're. Your comments are way 'over the top' as Jeffrey Rynearson makes a good point about America needing to catch on. They could also catch up with paper sizes, weights and temperature. Get with the rest of the world, USA, or you'll be left behind.
The USA can do whatever they want mind your business
Jeffrey Rynearson Maybe its just me, but I find the metric measuring system a lot harder. Its so much easier to just dip in a measuring cup and pour it out into a bowl or whatever rather than having to actually get the weight right. I guess its better if you don't have the measuring tools, but it doesn't seem like too much of a hassle to buy them if you want to cook.
Hedeyasu2 That makes sense, but one thing is amiss here. Weight is different, one cannot use a measuring cup to weight things. Those are two different things you've got going there man.
Everyone PLEASE watch this video with Captions ON... thanks UA-cam!
😂😂😂
+Vini Bhatt haaaa
+Vini Bhatt it's like using talk to text. you say one thing, and the pos hears something completely different.
+Vini Bhatt Dude, thank you for this, I almost fell off my chair laughing 2:26 so you put this to saddam hussein's for later
Hilarious!!!
Cheers Todd easy to follow ,clear voice , tastes great !! again ty pal 🙏
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.
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.
What makes you the authority on syrup and not Todd?
@Mary Burt... LOL 🤗
Thanks for your dissertation!
Mary Burt hates education.
Thanks for that. Now guess who's recipe I am going to be using!
'Get that water nice and wet'
***** I wasn't pointing out a mistake it just amused me, not faulting the video because it's a helpful video :')
thanks for the recipe so so easy.many people don,t seem to understand the recipe ... don,t know why
I'm so glad I watched this I dont understand why shop dont sell it whenever I see it in a shop I always shop there
Todd friend can i use brown sugar to make golden syrup?
i did...and it's very nice...not such gold colouro but very good taste.
nikos t
Hi Nicos… I was wondering about this as well. Although the recipe produces something that looks just like Golden Syrup, it just doesn’t quite taste the same; which is the most important thing to me. If you look up golden syrup on Winkipedia you will see why. I might try a mix of white and light / dark brown sugar, when I can figure out what to do with the batch I have just made from this recipe.
Brian Kathy i do it with cane brown sugar and it's fine...
not so light gold colour ...it's more dark...and tastes stronger...but it worked...i prefer cane....i think it's not GMO like most beet is.
love you Todd..thanks , i like wet water too :)
300g boiling water.......300ml boiling water ?!?
Gm and cc or ml are = to the same amount !! so don't worry !!
rebeccafoo
Not if the water is hot it isnt.
hehehehehhe..lol...(Y)
Dude. Basic physics. Water has a density of 1g/cc. Therefore 300 ml = 300 g
Dude, as water get warmer it expands, 1 litre of water at 4 degrees weighs 1kg, if it gets hotter it weighs less, colder it weighs more, Ive been a commercial heating engineer for thirty years, this is indeed very basic stuff.
I added some whole cinnamon when I added the lemon and it is simply delicious!! Thank you so much for ths simple reicpe😀
Made it...like it! We have golden syrup galore in NZ but love using burnt sugar in steam pudding...this was a little sweeter than golden syrup and a little thiner...thx
andddd i burned it
That's ok, happens to the best of us. You just have to try again. Sugar is cheap and cleaning it out is your punishment. 😄
Did you know i have a Facebook page where i interact with you all and love seeing your cooking photos? facebook.com/toddskitchen
Nice -- liked & following!
Thanks for the recipe. Never knew it was so simple. I tried it. But. after pouring it into a jar, after a while but later the syrup kind of solidified. Could you please advise; how to prevent this?
hi I made it and im only 11 uhhm I was wondering do I put it in the fridge
Empress Marquez I store normal syrup in fridge, I think you can store in fridge.
Can you half the portion ?
why do you have a grey forehead ?
Maxx U R RUDE
thanks for making this vid, i have been looking for simple recipes on how to make golden syrup and this recipe is perfect!
Thank you Todd I am living in france and we cannot buy it here. so I am so grateful for this receipe. ☺
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!
Oh my so sad I was just searching for a golden syrup recipe Todds Kitchen is such a great spot love to his family XXXXXXXXXXXXXXXXXXXXXXXX
Ah mate,this takes me right ack to the 60s and me eing a cheeky id who was hooked on golden syrup. My mam was always finding me dipping a spoon into the tin of Lyons Golden Syrup kept in the pantry. Then adulthood kicked in and it was 'This isn't good for you', ' That's not good for you ', ' We should take less sugar in our diets '. But I loved syrup on thick chunks of white, heavily buttered bread, lol. I can taste it now.
You can also clean your jars and simply place then on a tray into a preheated 250 degree F oven for 20 mins.. They'll even dry themselves if put in wet.
Nice, I did an experiment with your recipe / way to make this syrup. I made syrup from self picked and dried Hamanasu(Japanese rose). I didn’t let the sugar turn brown or els it would not turn into a nice pink rose color syrup. Not perfect yet, but for a first time definatly not a faillure ;-)
Love it, it is so simple and turned great even better than store bought
Hi Todd. Back again. Had tooootally forgotten I had stumbled across your Golden Syrup Recipe! This time I WILL try it out!
I really liked you saying don't throw the lemon away. I hate throwing food for no reason.
I make vegan honey for my niece this way. I use apple juice instead of water. In tea or baked goods there wasn't a noticeable difference.
I had never heard of golden syrup. Thanks!
Thank you for the Golden Syrup recipe, from one Aussie to another!
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 :)
Thank you Todd, Hope all is well!
Always looking for golden syrup...born in Canada, but naturalized to the US...butter tarts for Christmas!
This is so fantastic, to buy it here a can is so expensive. 👍👍👍👍
You have no idea how happy this makes me, great recipe!
Thx Todd
Love from India 🇮🇳
Great video, really easy to make and it tastes delicious....The best tip in the whole video is getting the water nice and wet :)
This is awesome! I was looking for organic golden syrup and it's impossible to find in the US. Now I can just make my own and for much cheaper than buying non-organic Lyle's on Amazon.
Wow! I thought golden syrup was made out of brown sugar,,,It is actually from normal caster sugar! Thank you for sharing that!
An absolutely first class mega helpful recipe, thank you. 2m views and counting unsurprising.
i love this dudes accent
My boyfriend lives in Albania and they don't sell it there.. Thanks for this as tonight we will be making Anzac biscuits and this is something we use :) now I just need to learn how to make molasses haha
Great video. This will save me dollars. It's gotten really expensive and difficult to get cheap golden syrup at the shops now.
Oh that's beautiful!
I am going to give this a try. And see how it compares to the real stuff. Thank you.
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.
I like you and the one pot chef , all these things our grandparents made so thank you very much xoxoxo
Never knew it was that easy
My grandmother made this with biscuits and salmon cakes for breakfast. Every Saturday.we would fight over the leftover syrup🤘🏾.
Good evening. Thank you for sharing your recipe. GOD bless!
couldn't get my water wet enough, so added 2 more tablespoons :)
Great vid mate, I made this today, turned out perfect.
cool and mexican sugar is already kid of golden in color and is made of pure cane and is not as refined as pure white sugar, so great thanks am going to make licorice
Do I need to put the lemon/lemon juice? Can I replace it with lime?
i am 11 and i made this it turned out perfect
Same im 12💖
Thanks I live in Arkansas and are family can't seem to find it thank you😊😀😀😀
0:37 I was under the impression that water is already wet weather you stir it or not. LOLOL
Hehe, I've tried it, too. Great results! Thanks, Todd!
Thanks for the recipe. It should be pointed out that if you lift a clean jar up with your fingers inside it (twice) the jar is no longer sterile.
Thanks for making this video... Now i know how to do...thank you so much...and keep me update
Really glad to learn how to make this one at home, thank you so much.