Vickys Homemade Golden Syrup (like Tate & Lyles) GF DF EF SF NF
Vickys Homemade Golden Syrup (like Tate & Lyles) GF DF EF SF NF

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys homemade golden syrup (like tate & lyles) gf df ef sf nf. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Homemade Golden Syrup (like Tate & Lyles) GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Homemade Golden Syrup (like Tate & Lyles) GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys homemade golden syrup (like tate & lyles) gf df ef sf nf using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Homemade Golden Syrup (like Tate & Lyles) GF DF EF SF NF:
  1. Make ready 200 grams white sugar (1 cup)
  2. Take 50 ml water (3 tbsp + 1 tsp)
  3. Make ready 1000 grams white sugar (5 cups)
  4. Make ready 600 ml boiling water (2.5 cups)
  5. Prepare 2 thick slices of lemon
Instructions to make Vickys Homemade Golden Syrup (like Tate & Lyles) GF DF EF SF NF:
  1. Pour the 1st lot of sugar and water into a large pan. Let the sugar caramelise on a medium heat until it's a gorgeous dark golden colour
  2. Add the 2nd lot of sugar, the boiling water and the lemon and boil on low for 40-45 minutes until thick, don't stir
  3. At this stage don't be tempted to boil longer, the syrup will always look thin when hot but once it cools it will thicken. After cooling if you do think it's not thick enough, just put it back in the pan and boil again for another 5-10 minutes
  4. If you overdo it and it does come out too thick, make up another half recipe and add it to the hard syrup, boil together for half an hour and continue the jarring process
  5. Pour into steralised jars and seal. Syrup will keep for a year in a cool dark place. The longer it sits the tastier it will become. Remember to label the jars, you should get 3 x 300g

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