How To Make Homemade Golden Syrup

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Learn how lớn make easy homemade golden syrup. Sugar is slowly cooked và reduced/inverted into dark golden/amber color. Golden syrup is commonly used in Chinese desserts and pastries such as mooncakes.

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WHAT IS GOLDEN SYRUP (INVERT SYRUP)?

It is called invert syrup because of the inversion of the rotation of plane-polarized light in the sugar (my head hurts just trying to lớn think about what that means!). As fancy as it sounds, golden syrup or inverted sugar syrup is basically made of regular table sugar (sucrose), water, and acid (lemon in this recipe). The mixture is cooked slowly over low heat until it changes màu sắc and most water evaporates leaving you with an amber-color syrup with a consistency of honey-like as it cools down.

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WHY do I NEED ACID IN MAKING INVERT SUGAR SYRUP?

Table sugar is made of sucrose, a combination of fructose và glucose. When heats to the ideal temperature of 236°F (114°C), the acid helps so accelerates the conversion of sucrose into fructose và glucose without leaving much of the tartness

WHAT IS GOLDEN SYRUP USED FOR?

Golden syrup is used extensively in commercial baking, confectionaries, ice cream making as sweeteners & at the same time, it extends shelf life, retains moisture much better, improves the quality (smoother texture), & minimizes crystallization in sweets.

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WHY WE NEED GOLDEN SYRUP IN MOONCAKES?

The golden syrup helps to retain moisture và helps to lớn keep the shape of the mooncakes much better without it. I’ve tried making mooncakes before a super long time ago without golden syrup (what was I thinking!) và of course it was an epic failure!

WHAT IS THE PERFECT CONSISTENCY FOR GOLDEN SYRUP?

The consistency is quite runny và watery when it’s still warm on the day you just finished making it (as you can see in the photo and the video), but after a few days, it continues lớn thicken. So don’t cook it until it’s so thick and when it cools down it will be too thick.


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This was taken on the same day it was made. The consistency was still quite runny


IMPORTANT TIPS

1. Use a heavy-bottom saucepan. If you use thin material, the sugar will get burn easily. Avoid aluminum và iron materials2. Once you have brought it lớn a boil and lower the heat, don’t stir the sugar anymore và let it gently cook over low heat3. We want the consistency of runnier than honey when you finish cooking because it will thicken further as it cools down4. If you cook for too long & the texture is too thick, you can thin it down by adding a bit more water & cook it again to the consistency runnier than honey5. If it’s too runny, you can cook it a bit longer. If it’s too thick, you can add a bit water khổng lồ thin it out6. You can wait for 2-3 days before using the syrup, but if you can wait for 2 weeks, the flavor gets better and the consistency is rich and thick but still pourable