Homemade Golden Syrup (small batch)

 

Homemade Golden Syrup is something which has been on my "to do" list for a very long time now and I finally just got around to it.  Golden Syrup is probably one of the most beloved of "British Ingredients," and is used a great deal in the U.K. for cooking, baking and all sorts.

Also known as light treacle, (as opposed to dark treacle which is more like molasses), Golden Syrup is a thick, amber-colored,  inverted sugar syrup, which is made during the refining of cane sugar.

It has a lovely caramel-like flavor, with a soft undertone of lemon.  It is quite simply delicious, even in its most basic form, but it really shines when you use it in baking!!

 

It can often be very difficult to procure on this side of the pond, however.  You, more often than not, need to buy it online or from specialty shops, and at a premium price, if you can find it at all.

This need not be a problem any longer as today I am sharing  a recipe to make your own Golden Syrup!!  And I can promise you that it is not hard to make and tastes remarkably just like the real deal!!

I adapted the recipe I am sharing with you from one that I found here. I did take the liberty of cutting the recipe in half because I just didn't want the full amount, being only one single person, living alone. This half recipe makes 1 1/2 cups, the full recipe makes 3 cups. If you would like to make the larger amount by all means check it out on the original post!

Three simple ingredients and easily made, with very little effort, this syrup tastes just like the real deal. I hope you will be inspired to give it a go!  You need never be without Golden Syrup or the delicious things you can do with it again!   

 

WHAT YOU NEED TO MAKE HOMEMADE GOLDEN SYRUP

Three simple ingredients and a bit of patience. That's it!

• 2/3 cup (scant) (150ml) pure unchlorinated water
• 2 cups (400g) cane sugar
• 1 TBS fresh lemon juice

 

I used bottled "still" water without any chlorine in it. I did not want to risk flavoring my syrup with any kind of chemicals.  I wanted it to be as pure as possible. You could also use filtered water.

By cane sugar I mean sugar which has come expressly from sugar cane, not sugar beets. It comes in many forms and can be less processed/unbleached.  I like to use the organic granulated sugar that you can buy at Costco.  It is less refined than the others and has a more natural color.

You can use bottled lemon juice, but I prefer the flavor from using freshly squeezed lemon juice. In my opinion, there is no comparison. One is straight from the lemon, and the other is processed and reconstituted.  Fresh just tastes better.

HOW TO MAKE GOLDEN SYRUP

This is a really simple thing to make. If you follow my directions to the "T" you will be rewarded with a delicious treat at the end! 

Measure the water and sugar into a medium/large saucepan. Bring to the boil, stirring constantly to help prevent the sugar from catching on the bottom of the saucepan and burning. (Be gentle so it doesn't splash up the sides.)

Once it comes to a complete boil, add the lemon juice, stirring it in completely. Reduce the heat to low and continue to simmer gently, uncovered with NO STIRRING for 30 to 50 minutes or until the mixture attains a rich amber color.

 

You can check the temperature with a candy thermometer. It should read between 240*F-250*F/115.6*C - 121*C. (See recipe notes.)

Remove from the heat and let sit for several minutes. Pour the hot syrup carefully into a glass jar. (Should hold 1 1/2 cups/360ml.)

Leave to cool completely before covering tightly with a lid. Store at room temperature in a dark place. This will keep for 2 or 3 months.

Notes

If your syrup appears to be too thick and stiff, you can gently reheat with a little bit of water to thin it out. You shouldn't need a lot.

If your syrup is too thin, then you need to allow it to caramelize for longer. The temperature is key.

 

It is really important that you do not stir the syrup once it is simmering, nor do you let it boil after the initial boil.  Boiling it at a high temperature would turn it into candy.  Stirring it would develop sugar crystals which you don't want.

Also do be sure to cool it completely, uncovered. That way the steam from the hot syrup won't get caught between the lid and the syrup, running the risk of diluting it.

If you do exactly as the recipe says, then you, too, can have a beautiful syrup that can be used in a multitude of ways!

 

This was so, so, so good. I could not resist enjoying it drizzled over my morning oats instead of my usual date syrup.   I loved that it was so easy to make. 

 

Now I won't have to order it online any more at a premium price. I can simply make my own and have it on tap whenever I want or need some. This homemade Golden Syrup was pretty much indistinguishable from the real deal. I highly recommend!

 

HOW TO ENJOY HOMEMADE GOLDEN SYRUP

Now that you have made your own Golden Syrup, you may be really keen to try it out in some tasty recipes. Its awfully good drizzled over toast, pancakes or oatmeal, and stirred into hot drinks,  but where it really shines is in baking.  Here are some of my favorite ways to use it in baking that I think you might also enjoy!

GOLDEN SYRUP PUDDINGS - A delicious promise of something sweet at the end of the meal, these old fashioned puddings are very reminiscent of what might have been served for afters when it came to school dinners in the 50's/60's/70's.  Delicious self saucing cakes with a light and fluffy cake on top and a lush sauce on the bottom. Delicious served warm with lashings of custard or cream, or even a scoop of vanilla ice cream on top!  I like to make these in individual pudding dishes/ramekins so that everyone gets their own.

GOLDEN SYRUP DUMPLINGS WITH CUSTARD - Rich, stodgy, and oh so delicious.  

Imagine puffy little buttery dumplings . . . poached in a buttery golden syrup and brown sugar sauce . . . spooned all hot and scrummy into a bowl and then covered with lashings of warm vanilla custard.  Old fashioned and really tasty!

HOMEMADE HOBNOBS - Delicious, crunchy, oaty biscuits/cookies. Perfect with a hot drink.  These are beautifully dunkable and everyone's favorite cookie. Not surprisingly this is one of the most popular recipes on the page. No small wonder as they are fabulous!

Yield: 1 1/2 cups (12 servings)

Author: Marie Rayner

Homemade Golden Syrup (small batch)

Prep time: 5 MinCook time: 50 MinTotal time: 55 Min

Three simple ingredients and you can make your own, from scratch, Golden Syrup. No need to buy it at a specialty store any longer. Simple and easy to make at home and a lot cheaper as well!

Ingredients

• 2/3 cup (scant) (150ml) pure unchlorinated water
• 2 cups (400g) cane sugar
• 1 TBS fresh lemon juice

Instructions

1. Measure the water and sugar into a medium/large saucepan. Bring to the boil, stirring constantly to help prevent the sugar from catching on the bottom of the saucepan and burning. (Be gentle so it doesn't splash up the sides.)
2. Once it comes to a complete boil, add the lemon juice, stirring it in completely. Reduce the heat to low and continue to simmer gently, uncovered with NO STIRRING for 30 to 50 minutes or until the mixture attains a rich amber color.
3. You can check the temperature with a candy thermometer. It should read between 240*F-250*F/115.6*C - 121*C. (See recipe notes.)
4. Remove from the heat and let sit for several minutes. Pour the hot syrup carefully into a glass jar. (Should hold 1 1/2 cups/360ml.)
5. Leave to cool completely before covering tightly with a lid. Store at room temperature in a dark place. This will keep for 2 or 3 months.

Notes

If your syrup appears to be too thick and stiff, you can gently reheat with a little bit of water to thin it out. You shouldn't need a lot.

If your syrup is too thin, then you need to allow it to caramelize for longer. The temperature is key.

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Jam & Marshmallow Tarts

 

 

I come from a family that is crazy about jam.  We love jam.  My mother used to make her own strawberry jam every year and then it would be used throughout the year to fill cakes, pop into cookies, and spoon over ice cream.

Not just for toast!  In our house when I was growing up every layer cake baked was put together with a thick layer of  jam in the middle, even chocolate cakes.  It was a great way to dress up any cake mix cake.  Especially a chocolate cake. A bit of strawberry or cherry jam in the middle was a real surprise and a bona fide treat!

The possibilities were endless.  

 

Is there anything on earth that tastes better than a thick slice of homemade white bread spread with butter and jam?  I think not!  

Well . . . .  I would be lying if I didn't tell you that I think jam tarts are slightly better. But only slightly.  Crisp buttery pastry, filled with sweet jam.  Jam tarts are the ultimate combination of savory and sweet!!!  (Have I told you that everyone in my family is also crazy over pastry?? Now you know.)

This lovely Jam & Marshmallow Tart recipe takes it one step further.  Crisp and buttery tart shells are baked until almost crisp and then filled with jam and baked again, until golden brown and the jam is bubbling.

They are then topped with half a large marshmallow and returned to the oven until that marshmallow melts and turns golden brown.  Oh my goodness. These are fabulously delicious.

These are perfect for children's parties, tea parties and for just because.  Delicious with a hot drink or  cold glass of milk, they are destined to become a firm family favorite. I guarantee!  Quick, easy to make and oh so tasty!

 

WHAT YOU NEED TO MAKE JAM & MARSHMALLOW TARTS

Three simple ingredients, one oven and a baking tray.  That's it.

• 6 frozen tart shells, thawed
• 6 tsp (slightly heaped) of your favorite jam
• 3 large marshmallows

 

Here in Canada I use the Tenderflake brand frozen tart shells.  They are really very good and I don't need to have metal tart tins to bake my tarts.  They are found in the frozen aisle of the grocery store.  

If I was in the U.K. and was looking for something quick, they did have some very good prebaked tart shells that were found in the baking section of the grocery stores, or you could always buy Just Rol short crust pastry, all ready rolled out and ready to cut or in the blocks that you roll out yourself.

Just cut into 3 inch rounds with a round metal pastry cutter and fit into patty pans and bake as per the recipe instructions. Prebake, fill, bake again, top and bake again. Your tarts will be beautiful.

I also have an excellent pastry recipe here that is made with butter and lard that would work very well.  Again, roll out, cut into rounds, fit into patty pans and bake as per the recipe.

 

You can use any flavor of jam you wish in these, but we favor either strawberry or raspberry.  I used to make all the jams for my family, but now that I live on my own, most of the time I buy my jam.

I really like Bonne Maman jams.  They may cost a bit more, but the quality is superb. It is a French Brand.  I discovered them when I was living in the U.K. and fell in love.  I was so pleased to be able to find them here in Canada when I returned.

Use any large marshmallow. Mine were super large.  They will puff up quite big in the oven, but then fall back down again once they cool.

 

HOW TO MAKE JAM & MARSHMALLOW TARTS

These really could not be any simpler.  You can of course make your own pastry from scratch, but if you buy good quality frozen tart shells, you make things a whole lot easier.

Preheat the oven to 375*F/190*C/ gas mark 5. Line a small baking tray with some baking parchment.

Place the thawed tart shells onto the baking tray and prick the bottoms with a fork. Bake in the preheated oven for 10 minutes. Remove from the oven.

Place 1 teaspoon of jam into the bottom of each tart shell. Return to the oven and bake for a further 10 to 12 minutes, until the shells are golden brown and the jam is bubbling.

 

Remove the shells from the oven and carefully place one half marshmallow on top of each jam filled tart shell, cut side down.

Return to the oven and bake for a further 3 - 5 minutes or until the marshmallow has browned a bit and puffed up.

Remove and let stand on a wire rack and leave to cool completely before eating. Remember hot jam can burn, so be careful.

 

These are quite simply, jam tart perfection. With that crisp pastry and the sweet jam, with that gooey marshmallow topping they went down a real treat with a hot cup of herbal tea.

These would be the star of any children's party, or even a tea party. Simple to make, and oh so tasty.  The pre-baking of the tart shells makes for a very crisp base, which is what you want in a jam tart!

Are you as fond as I am of using jam in your bakes?  If so, you might just enjoy the following recipes!  We sure do!

JAM FILLED DROP COOKIES -  A delicious drop cookie, soft and golden brown and crisp on the edges. Made with butter and brown sugar and filled in the middle with a lovely dollop of jam. You can use your favorite kind, but we are quite partial to strawberry or raspberry. These are fabulous! These are the kind of cookies your grandmother might have baked.  Simply, old fashioned, and delicious!

JAM DOUGHNUT MUFFINS -  Delicious muffins that for all the world taste like jam filled doughnuts.  A lovely muffin batter is filled with your favorite jam, batter on the bottom, dollop of jam, batter on top, and then baked to perfection. Once done, and while still warm, they are rolled in sugar. No butter needed.  The muffins are buttery and moist from the use of melted butter and yogurt in the batter.  The jam adds just the right touch, and that sugar coating, well, these are truly amazing. So tasty, I once baked them three times in one week!

Yield: 6

Author: Marie Rayner

Jam & Marshmallow Tarts

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Only 3 ingredients. Delicious, quick and easy to make. Easily doubled. Perfect for children's parties and tea parties.

Ingredients

• 6 frozen tart shells, thawed
• 6 tsp (slightly heaped) of your favorite jam
• 3 large marshmallows

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Line a small baking tray with some baking parchment.
2. Place the thawed tart shells onto the baking tray and prick the bottoms with a fork. Bake in the preheated oven for 10 minutes. Remove from the oven.
3. Place 1 teaspoon of jam into the bottom of each tart shell. Return to the oven and bake for a further 10 to 12 minutes, until the shells are golden brown and the jam is bubbling.
4. Remove the shells from the oven and carefully place one half marshmallow on top of each jam filled tart shell, cut side down.
5. Return to the oven and bake for a further 3 - 5 minutes or until the marshmallow has browned a bit and puffed up.
6. Remove and let stand on a wire rack and leave to cool completely before eating. Remember hot jam can burn, so be careful.

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Chicken with Peppers

 

I noticed this recipe for Chicken with Peppers on Pinterest a few weeks ago and pinned it to use at some future time. It looked fabulous!  

I adapted the recipe from original one found  on Moorlandseater.  It comes from a cookery book by food writer Claudia Roden entitled The Food of Italy, published in the early 1990s.  It is known to be an old, old Roman dish and the flavor is said to be exceptional, largely due to the slow cooking over low heat.

 

I love it when you can take relatively few ingredients and apply simple cooking methods to them, with exceptionally flavor filled results and so it is with this dish,  Every element of the dish is cooked slowly over a low heat, enabling the juices to develop and mellow out in everything.

Onions, garlic, peppers, chicken with a bit of seasoning. That's all that you need. That and a good skillet with a lid.  Everything kind of melts together and becomes jam-like in the juices.  This would be really delicious with some crusty bread to mop up all of the flavors, but alas, I did not have any. Just rice.

I hope you will be inspired to cook this dish.  You won't be sorry if you do.  Simple ingredients, simply cooked, exceptional flavors!

 

WHAT YOU NEED TO MAKE CHICKEN WITH PEPPERS

Just a few really simple ingredients. There is nothing complicated here!  This is enough for two servings, but could certainly be doubled to feed more. You could also use chicken thighs if you are not fond of the breast meat.

• 2 TBS light olive oil
• 1 large onion, peeled and roughly chopped
• 2 fat cloves garlic, peeled and finely chopped
• 1 each medium sized red and yellow peppers, deseeded and halved
• 2 chicken breasts, trimmed and cut into bite sized pieces
• salt and black pepper to taste
• chopped parsley to garnish (optional)

I always use light olive oil for cooking, preferring to save the extra virgin olive oil for occasions that I can use it raw and enjoy the earthy flavor of it. Unless it is being used for a very special dish where you want to allow the flavor of EVOO to shine, don't waste it in cooking. This is just my humble opinion.

My onion was about the size of my closed fist.  Just a simple cooking onion with a brown skin.  My garlic cloves were nice and fat. I buy Organic Canadian garlic, locally grown.  I prefer not to buy Chinese if I can help it.

You can easily tell the Chinese garlic from the North American. If the garlic is Chinese they are required to remove all of the roots and there will be nothing there but a hollowed out space where the roots were.

 

I had a bag of small peppers that I needed to use up and so that is what I used today.  I think that the larger sized peppers would have even more flavor and I recommend using them if you have them. 

My chicken breasts were the free from organic chicken breasts from the local shops. They have been produced without the use of antibiotics and have loads of flavor in contrast to the alternative ones available.  We always buy them at 50% off and there is a trick to that. 

When you go into the shops look at the use by date on them.  Take note and then come back early on that day.  They will always reduce them for you because they need to be sold on that day, and to be honest there will be a lot there needing to be sold as they are quite expensive otherwise.

Bring them home, divide them up, double bag them and freeze.  I learned that trick from my sister. She never pays full price for any of her chicken if she can help it and she always buys the free from!!

 

HOW TO MAKE CHICKEN WITH PEPPERS

It always amazes me when such a few simple ingredients come together to make something so incredibly delicious without a lot of effort. I don't know why it surprises me. I should know better by now!

Heat the olive oil in a large, heavy based skillet, over medium low heat. Once hot add the onions.

Season with a little bit of salt and pepper and cook, stirring occasionally, until the onions have softened without coloring. (10 to 15 minutes.)

 

Add the garlic. Cook and stir for several minutes longer until quite fragrant. Add the chicken pieces. Season lightly again.

Cook the chicken gently over medium heat until nicely browned all over, stirring occasionally. (8 to 12 minutes.)

While the chicken is cooking, cut the peppers into strips, 1/2 inch wide.

 

Add the peppers to the pan, seasoning lightly again. Give everything a good stir. Cover and then leave to cook gently over low heat, stirring occasionally for about 25 minutes.(Check periodically to make sure that things are not going dry.)

When done the chicken will be cooked through thoroughly and the peppers will be soft and almost jam-like.  Sprinkle with the parsley and serve.

 

I was a bit worried that maybe the chicken would end up dried out, but that simply wasn't the case. I think the long slow cooking helps to keep the juices in.  

I loved the almost jam-like quality that the peppers took on with the long slow cooking.  I chose to thicken the sauce myself by cooking it for a few minutes longer at a higher temperature.  It was quite simply a really delicious chicken dish that I know I will make again.

I may even double it to serve to company!  I enjoyed with a pouch of brown and wild rice, on the side. I tend to buy it whenever I see it on special and have ended up with quite a few that need using up! I was really wishing I had some crusty bread to spread those jammy peppers on however!

Do you enjoy chicken breasts and are looking for new and delicious ways to cook them?  Look no further. You may also enjoy the following!

PAN ROASTED CHICKEN BREASTS WITH THYME - The skin in this recipe helps to keep the meat moist and does impart flavor. Plus it gets nice and crisp. I admit I do love crisp chicken skin, even if its not that healthy to eat. You can of course cook it with skinless chicken as well and it will also be delicious. Browned in a bit of oil with plenty of butter and thyme and then finished off to succulent perfection in the oven. 

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE -  Tender and juicy, marinated and grilled skin on chicken breasts, served with a delicious, herby nicely spiced and garlicky sauce!  The sauce is the star of this show!  The combination of the two is simply delicious!

Yield: 2 generous servings

Author: Marie Rayner

Chicken with Peppers

Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M

A few simple ingredients put together in the most delicious way. I love meals like this. You can enjoy this with pasta, rice or even just crusty bread.

Ingredients

• 2 TBS light olive oil
• 1 large onion, peeled and roughly chopped
• 2 fat cloves garlic, peeled and finely chopped
• 1 each medium sized red and yellow peppers, deseeded and halved
• 2 chicken breasts, trimmed and cut into bite sized pieces
• salt and black pepper to taste
• chopped parsley to garnish (optional)

Instructions

1. Heat the olive oil in a large, heavy based skillet, over medium low heat. Once hot add the onions.
2. Season with a little bit of salt and pepper and cook, stirring occasionally, until the onions have softened without coloring. (10 to 15 minutes.)
3. Add the garlic. Cook and stir for several minutes longer until quite fragrant. Add the chicken pieces. Season lightly again.
4. Cook the chicken gently over medium heat until nicely browned all over, stirring occasionally. (8 to 12 minutes.)
5. While the chicken is cooking, cut the peppers into strips, 1/2 inch wide.
6. Add the peppers to the pan, seasoning lightly again. Give everything a good stir. Cover and then leave to cook gently over low heat, stirring occasionally for about 25 minutes.(Check periodically to make sure that things are not going dry.)
7. When done the chicken will be cooked through thoroughly and the peppers will be soft and almost jam-like.
8. Sprinkle with the parsley and serve.

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