Thursday, 6 February 2014

How to make Golden syrup


Golden syrup

Golden syrup is used in making cakes and many other deserts. It is also called liquid caramel. Freshly made golden syrup add wonderful flavor and color to the desserts. I prefer making the golden syrup just before I make the batter of the cake. But this golden syrup can be stored in bottle in fridge and use as and when required.

Preparation Time: none
Making Time: 10 Minutes
Servings: 100 ml. Thick Golden Syrup

Ingredients Required For making Golden Syrup:
  • 100 gm. Sugar
  • 200 ml. Water
Directions For Making Golden Syrup:
  • Heat water till it boils cover and switch off the gas. Use this hot water later on.
  • Take sugar in a thick bottom container and heat on low flame. The sugar will start melting.
Sugar starts melting
  • Keep heating with regular stirring.
  • After 3-4 min the molten sugar will start becoming brown. Heat till all molten sugar becomes of dark brown color. Stirring is very important otherwise the liquid sugar at the bottom will become black and will give charred taste to caramel/golden syrup.
After Three minutes
  • When all sugar becomes of dark brown color liquified sugar will become thick also. Stop heating immediately.
After 5 minutes Ready to be added to water
  • Add the caramelized sugar to boiling water and switch off the heat. Dissolve the solid formed.Some solid will stick to the spoon and the bottom of the container do not worry.
    Heat the mixture on low heat and keep stirring till all brown solid dissolves. Boil for 2-3 minutes or till the liquid is reduced to half (10 ml). Golden syrup is ready.
Golden syrup/Caramelized Sugar
  • Cover and allow it to cool and use in desserts and cakes.
  • Store this golden syrup in bottle in fridge. It can be stored for months together.
  • If thicker golden syrup/Caramel is required boil till required thickness is achieved.
Tips:
  • Never heat sugar on high heat this will cause charring of sugar.
  • For easier making of golden syrup sugar can be powdered then heated. If Powdered sugar is used then the container for heating should be big otherwise it will spill while stirring.
  • Always use thick bottom container.
  • Do not put caramelized sugar in cold water. Preheat water.
Suggested variations:
  • Powdered jaggery/1:1ratio of jaggery and sugar can be used for making caramel.
  • Cinnamon/Green cardamom powder/Nut meg/Vanilla essence can be added to golden syrup before cooling. This will give flavored caramel/Golden syrup.

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