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If you've wanted to try some of those lovely recipes from Down Under and Across the Pond but could not find this ingredient, now you can make your own and "have a go at it".
- Put sugar in a small heavy pan and shake pan so the sugar is in an even layer.
- Sprinkle it with vinegar and water.
- Cook over low heat, without stirring, for 5 minutes.
- Increase heat to medium and cook until syrup has taken on a light caramel color, 5 to 6 minutes.
- Immediately remove from heat and pour in the corn syrup. DO NOT STIR, but let it bubble for 2 to 3 minutes. When the bubbling stops, stir well.
- Pour into sealed container. It can be stored at room temperature for several months.
For many of us the poi of making/using golden syrup is to AVOID the use of corn syrup, due to allergies or simply taste preferences. Since this recipe includes corn syrup, it is NOT golden syrup.