Substitute for corn syrup. Read about golden syrup here. I based my recipe on this: http://joepastry.com/2013/chinese-golden-syrup/. I’m planning to use golden syrup in this recipe for pecan pie.
Combine in a stainless steel saucepan
- 1/2 c. sugar
- 1/4 c. water
Bring to boil over medium-high heat and cook until the syrup is deep amber in color, about 5 minutes. Keep a close eye on it and do not let it get too dark or it will taste burnt. Remove from heat and stir in
- 1 c. boiling water and then
- 1 c. sugar and then
- 1 T. lemon juice (I used a little less – 1/2 a small lemon – and it was just right)
- Pinch salt
Cook until it reaches 235 degrees F, about 10-20 minutes, I think. Remove from heat and pour through fine-mesh strainer into a glass storage container. Cool, cover, and store in fridge.