The recipe called for golden syrup,and I had to get it quick within a day.Checked online shops

as no stores closer by ,had this.Hmm…it would take minimum 2 days.I thought to hit the

google search for home made golden syrup….and there it was …was too zealous to make it

right away and I succeeded.The only flaw I did was…just allowed to simmer and went away

from the kitchen trusting it will not flow over the limits…but NO..quarter of the syrup was

overflowing.So …please have a wide eye on the pot,or use a wide ,and bigger

saucepan.The only change I made was, I used cane sugar for the first boil,and regular sugar

for the next.I liked to try the cane sugar version to get a darker colour.Anyway let’s now move

to the recipe …Do try as homemade has no preservatives….and the process is easy..

INGREDIENTS (200-250 gm syrup)

100 gm cane sugar (you can use normal sugar too)

3 tblsp.water

---

500 gm sugar

300 ml boiling water

1/2 lemon

METHOD

Heat the first set of ingredients till sugar melts.

Add boiling water gradually.

Add 500 gm sugar and mix till sugar dissolves.

Add the slice of lemon into the boiling water and cook on a low fire for 45 minutes.

The sugar syrup will not be thick at this stage.Once it starts to cool it will thicken like syrup.

Remove the lemon and strain into a glass bottle and allow to cool.

I will update the shelf life soon.(As on November 16-11 2018 the syrup is lovely and i hope to use in the baking this time .I did not refridgerate.)

You can store in the refrigerator and use in your cakes and desserts.