Heat ½ cup sugar and ¼ cup water in a medium heavy-bottomed saucepan over medium/low heat until the sugar has dissolved.

Bring to a simmer and caramelize until an amber/golden color forms, about 8-10 minutes. If needed, brush the sides of the pan with water to clean away the sugar build up so the caramel doesn’t crystallize.

Once your caramel has formed, add the remaining sugar. Slowly add in boiling water and lemon juice. Be careful when adding the liquid because the caramel will bubble rapidly. Whisk to combine. Note: The sugar will clump but don't worry, keep whisking and those lumps will dissolve.

On medium/low heat, continue to simmer for about 17-20 minutes. You are looking for a rich amber color and a slightly thickened consistency.

Remove from the heat and set aside to cool completely. The syrup will thicken significantly when completely cooled.

Pour the thick, cooled homemade golden syrup into a jar and keep at room temperature in a cupboard for a minimum of 8 weeks. Important note: If your syrup is TOO stiff then put it back on the heat and thin it out with some water until you get the consistency of thick syrup. Likewise, if it is still TOO thin once cooled completely then pop it back on the stove for another few minutes to thicken up further.