Golden Syrup

5 from 1 vote

Golden syrup recipe coming right up! This homemade version is incredibly easy, with just sugar, water, and a splash of lemon juice. No fuss, no fancy gear—just a trusty syrup that’s perfect for mooncakes and other sweet treats. Bonus: it only gets better as it sits!

Prep Time10

Cook Time45

Total Time55

Course: Desserts, Drinks

Cuisine: Asian, Chinese

Diet: Gluten Free

Servings: gr

Calories: 7kcal

Author: Claudia

Ingredients

600 gr sugar
300 gr water
45 gr lemon juice
4 lemon slices
60 gr water
1 gr baking soda

Instructions

In a saucepan, combine the sugar, 300 g water, and lemon slices. Place the pan over medium heat. Once it starts to boil, reduce the heat to low. Let it simmer gently for about 35 minutes, or until the syrup turns a rich brown color and the lemon slices look wrinkled. Remove the lemon slices and set them aside.
In a small bowl, dissolve the baking soda in 60 g of water. Continue simmering the syrup for another 10 minutes to allow it to thicken slightly. Once it reaches a deeper color and a thicker consistency, turn off the heat. Carefully pour the baking soda solution into the syrup. The mixture will bubble up—this is normal! The baking soda helps neutralize the acidity of the syrup.
Strain the syrup into a clean container and let it cool completely at room temperature.
As it cools, the bubbles will subside on their own, and the syrup will thicken further. Once fully cooled, transfer it to a jar and store in the fridge.

Video

Notes

Go low and slow – Keep the heat low and let the syrup simmer gently. Rushing it will lead to crystallization or bitterness.

Don’t stir once it boils – After the sugar dissolves, resist the urge to stir. Swirling the pan gently is okay, but stirring can cause the syrup to crystallize.

Use fresh lemon juice – It helps prevent crystallization and adds that lovely hint of tang to balance the sweetness.

Color test – The syrup should be a rich amber, like honey. Too pale? Keep simmering. Too dark? It may have gone a bit bitter—take it off earlier next time.

Let it age – Like a fine wine, golden syrup gets thicker and more flavorful as it sits. Store it in a clean jar and let it rest for a few days before using it in mooncakes.

No thermometer needed – But if you want to be precise, aim for a temperature around 110–115°C (230–240°F) for a thick, pourable consistency.

Nutrition