Name: Golden Syrup
Total time: PT5700.0S
Yield: 16
Ingredients: 1 kilogram Granulated Sugar; 3 cup Water; 1 Lemon

Golden Syrup

Recipe

This homemade Golden Syrup for Mooncakes is amazingly easy to make. All you need are sugar, water, and some lemon slices. This syrup has a beautiful golden amber color with an amazingly thick honey-like texture and sweet lemony fragrance. This is the key ingredient for popular Asian pastry and desserts, such as traditional baked mooncakes.

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.

http://www.huangkitchen.com/

1HR 35MINS

Total Time

$0.45

Cost Per Serving

Ingredients

Servings

us / metric

5 cups

Granulated Sugar

3 cups

Water

Lemon

or Lime

Nutrition Per Serving

VIEW ALL

Calories

243

Fat

Protein

Carbs

62.9 g

Author's Notes

Yields about 45 mooncakes.

Lemon is used to prevent sugar crystallization. If you find that the golden syrup has crystallized at the bottom of the container, you can transfer it back into a pot, add more lemon slices and boil again. If enough acid (lemon) is added, sugar should not crystalize. Slice the lemon about ½-cm thick. Leave the lemon seeds intact as this works as a natural preservative for the golden syrup. Caramelized lemon slices can be used for lemon tea.

It is recommended to boil syrup using a pot with a smaller top opening. This will prevent too much evaporation during the boiling process. Over-evaporation will cause the syrup to be too thick when it turns golden brown.

It is important to keep the syrup for at least 2 weeks before using it for mooncakes. If you do not keep it long enough, the mooncake skin will turn out hard. The longer the syrup is kept, the better the texture of the baked mooncakes.