Grandma's Golden Syrup

Many years ago (around 5 - 6 years ago), my hubby's grandma taught me how to make traditional mooncake. Unlike commercialized mooncake, traditional mooncake has a pastry skin that is moist, cakey and has a hint of fragrant caramelized smell. You can right away spot a traditional mooncake by these charateristics. All these because of one main ingredient - the GOLDEN SYRUP.

Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.

It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.

Molasses, or dark treacle, has a richer colour than golden syrup, and a strong, distinctive flavour.


Because of its amber-colored, the golden syrup gives the mooncake a very nice brownish skin without overbaking it. Back then, I thought that the golden syrup is only to be used in making mooncakes. I didn't know that it was sold in bakery supplies shop. (Pardon me for my shallow knowledge!)

It is only recently when I googled for gingerbread man recipe that I learn golden syrup is called . And later when I googled more about it, I found out that it is also used in making desserts and other yummylicious baking goods. (sou desu ne/そうですね。- Oh I see!)*

And today, I am making this syrup in preparation for my Christmas baked goodies. Are you ready for Christmas? Let's start!


Prep Time  : 2 mins
Cook Time : 40 mins
Total Time : 42 mins
Makes       : approx. 1 1/2 cup

2 cups castor sugar
1 cup water
3 calamansi limes (halves and desseded)

1. Combine castor sugar and water in a thick-bottomed pot. On medium high heat, boil the mixture. Lightly swirl the pot a few times as the sugar begins to melt, combining the sugar with the water. Leave to let it simmer.

2. Once it has reached boiling point, add in the calamansi limes and turn down the heat to medium low. Continue to let it simmer, for approx. 30-40 mins, until it turned amber color. If you are unsure whether is it time to off the heat, then try to scoop out a spoonful of syrup and let it cool under the fan. Check the consistency. If it is sticky and feels like honey, then it is done.

3. Let it cool but not completely before pouring to a jar.

● If you find that your syrup is too thick after cooling down, you can add hot water to dilute it, and cook again. Likewise, if the syrup is too runny, you can cook again until it reach the consistency of honey.

● If the jar is pre-sterilized, you can keep the golden syrup for as long as one year. The longer it is kept, the more fragrant your baked goodies will be.

● The syrup may look watery when it is hot. It will become thicker as it cools. That is why I prefer to pour the syrup into the jar when it is still at its runny state.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

Note: *Yes, I do use a few japanese words in my daily conversation, eg; Hontōni?/本当に? - Really?, Chotto Matte/ちょっとまって - Wait a moment, Doumo/どうも - Thanks.

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