Servings: 500ml (1.5 cups) of golden syrup

INGREDIENTS: subheading: INGREDIENTS:
400g (2 cups) sugar 400g (2 cups) sugar
150ml (5/8 cup) water 150ml (5/8 cup) water
a slice of lemon (or alternative) a slice of lemon (or alternative)

Into a pot, add 400g (2 cups) sugar and 150ml (5/8 cup) water. I like to pour the water around the outside of the sugar to prevent crystallization.
Turn your heat to medium-high and stir the mixture very gently; you don’t want the water and sugar to come up the sides of the pot.
Continue stirring until the mixture becomes very clear (indicating the sugar has melted) and has started to boil.
Add in one slice of lemon - or 1 tbsp. lemon juice, or ¼ tsp. citric acid!
Turn your heat down to medium-low. Do not stir your syrup! Cook low and slow, allowing the water to evaporate.
Cook for 40 to 60 minutes at a gentle simmer. If it’s not simmering, turn up your heat a small amount. If it’s a rolling boil, turn your heat down.
The mixture should have turned a golden brown colour. Ideally, use a probe thermometer to check the temperature of golden syrup. 240F - 250F (115C - 120C) is perfect!
Take your pot off the heat, remove the lemon and sterilize a jar for your golden syrup.
To sterilize a jar: Wash your jar and lid in hot soapy, water and then thoroughly rinse, but do not dry! Place your jar and lid into a pre-heated oven at 275F | 140C. Allow to heat for 10 to 15 minutes and then remove!
Pour your golden syrup into your jar and allow both to cool. The golden syrup will appear runny at this stage, but will thicken as it cools.