Selfsufficientish.com

Hi people

Here in hungary, golden syrup doesn't exist. Is there a way to make it and/or treacle from sugar?

Andy

Having done no research at all I believe that both are by products of sugar refining. This said, if you made a heavy syrup of light/dark Muscavardo (sp?) sugar and VERY CAREFULLY boiled it down to a desired consistency on a low heat stiring all the time, you might get an acceptable substitute.

This is just my gut feeling, though as guts go mine is usually pretty good!

I think that's right - it's part of the refining process.

I'm not sure you can reproduce it accurately but making a very light caramel - no water just gently melt the sugar might do ,depending what you want it for.

This is a bit late for the original poster but might help others. I have tried out the following recipe, taken from The Waitakare's Redneck Kitchen and it works beautifully and produces a jar of Golden Syrup as good as any I have bought. Very simple too.

Ingredients
200g sugar
50g water

1 kg sugar
600g boiling water
2 slice lemon

Method
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.


NOTE
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

Thanks for the recipe, bnann. That looks really straightforward.

Personally, I've given up buying syrup, I just use runny jam instead (of which I usually have plenty being an impatient sort of jam maker).

Zoe

Somehow I missed these replies - Trying Bnann's recipe ASAP

oh wow, this i've got to try. lyle's golden syrup is just one of those ingredients i miss but refuse to buy on principle, i forget which one. on porridge, in flaps jacks .....yum ! thanks poster.

Can I suggest making Zuckerrüben Sirup - sugar beet syrup?

http://www.germandeli.com/4000412010808.html

I'm in the process of growing some beet for exactly that purpose