Golden Syrup / Goue stroop
January 21, 2013 in Uncategorized
1 kg sugar
600g boiling water
2 slice lemon
1. Pour 200g sugar and 50g water into a large saucepan. On medium heat, twirl the pot around and caramelise the sugar until a dark golden colour.
2. Add the boiling water, the kilo sugar and lemon slices.
3. On low heat boil for 45 minutes until thick (stir it ocassionally if you must or leave it alone to do its own thing).
4. Cool and pour into sterilised jars or bottles. Label and store in a cool place.