My Golden Syrup Substitute is easy to make with 3 pantry ingredients and perfect to keep on hand for cookies, cakes, candies, and more.
- ½ cup (4 oz/115 g) plus 2 ¼ cups (1 lb 2 oz oz/507 g) granulated sugar
- ¼ cup (2 fl oz/60 ml) water
- 1 ½ cups (10 ½ fl oz/315 ml) boiling water
- 1 tablespoon lemon juice , freshly squeezed
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In a medium saucepan, heat ½ cup (4 oz/115 g) of sugar and ¼ cup (2 fl oz/60 ml) of water over medium-low heat until the sugar has dissolved.
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Bring to a simmer and cook until the mixture turns a deep amber color, about 8–10 minutes. If needed, brush down the sides of the pan with water to prevent crystallization.
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Add the remaining 2 ¼ cups (1 lb 2 oz/507 g) of sugar to the caramel.
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Carefully pour in the boiling water and lemon juice and whisk continuosly. The mixture will bubble rapidly. (The sugar will clump but keep whisking and those lumps will dissolve).
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Continue to simmer for 17-20 minutes, until the syrup is a rich amber color and slightly thickened.
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Remove from the heat and set aside to cool completely. The syrup will thicken significantly when completely cooled.
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Use as a 1:1 substitute for golden syrup in baking recipes. Store in a glass jar at room temperature for up to 4 month.
- Light treacle substitute: My Golden Syrup Substitute also works as a light treacle substitute. In Ireland and the UK, golden syrup is also referred to as "light treacle."
- Golden syrup and dark corn syrup are different. Although dark corn syrup resembles golden syrup, the two have very different flavors. Dark corn syrup tastes like molasses; golden syrup has a buttery, caramel flavor.
- I don't recommend using dark corn syrup as a substitute for golden syrup—it will change the flavor, texture, and color of the recipe.
- Have patience. Caramel making is a low and slow process—don’t turn up the heat and try to rush it.
- Use a heavy-bottomed saucepan. Using a heavy saucepan will ensure even cooking and help prevent burning.
- Use a light-colored saucepan if possible. A stainless steel saucepan makes it easier to see when the sugar reaches a dark amber color.
- Clumping is natural. Note that the sugar will clump, but keep whisking, and those lumps will dissolve
- Bubbling is normal. When the boiling water and lemon juice are added, the caramel will bubble up vigorously. Carefully continue to whisk, and within a couple of minutes, the bubbling will subside.
- Look for the correct color. Don't judge by its thickness to tell determine when the syrup is done. Simmer for the full 17-20 minutes until the syrup has developed a rich amber color.
- Don't worry if your golden syrup looks thin at first. The syrup will thicken significantly when completely cooled.