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Homemade golden syrup




Source of Recipe


Amy Beh @kuali-(Excerpts)


Recipe Introduction


For mooncakes : the golden syrup is the key factor in ensuring that mooncakes keep longer and the skin does not turn moldy quickly. The syrup is kept in a cool and dry place and left to mature. It can be made months ahead or kept up to a year.


List of Ingredients







Recipe




Tip
1. The syrup when hot will always look watery but will thicken when cooled.

2. If you find after cooling the syrup is not thick enough, don't panic - boil it again for a few more minutes.

3. On the other hand if you find after cooling the syrup is way too thick, make up another half recipe, add the 'hard' syrup in as well and boil it all together for less than the required 45 minutes.

4. Do not throw away the discarded lemon slice. It taste just like candied lemons.