Aging Golden Syrup

[Bakerchic]

Hi:

I'm still mining the old posts for the wealth of information within.   Someone mentioned aging his homemade golden syrup.  Does anyone know if it's mandatory, and if so, why?

Thank you.

Audrey

[jmacnaughtan]

Unless you have a sugar refinery, how do you make your own golden syrup?

[Bakerchic]

I don't know if they're authentic or not, but there are several folks on you-tube who profess that is easy and cheap to make it by caramelizing part of the sugar, pouring a hot syrup mixture into it, and voila- it comes out golden.  They use a lemon in the syrup to eliminate crystallization. 

I always prefer to make my own stuff, since I'm not in the business and time doesn't matter much. 

[jmacnaughtan]

1 minute ago, Bakerchic said:

I don't know if they're authentic or not, but there are several folks on you-tube who profess that is easy and cheap to make it by caramelizing part of the sugar, pouring a hot syrup mixture into it, and voila- it comes out golden.  They use a lemon in the syrup to eliminate crystallization. 

I always prefer to make my own stuff, since I'm not in the business and time doesn't matter much. 

 

That sounds more like a caramel syrup than a golden syrup - it's not made in the same way and won't have the same flavour.  I'm pretty sure that golden syrup is a by-product of the refinement process, and the colour and flavour come from the impurities in the sugar rather than any caramelisation.  

 

The normal Tate & Lyle's is not normally expensive, hard to find or low quality, so I don't really see the point of making it at home...

[Smithy]

Getting back to the 'aging' part of the question: why would one bother to age golden syrup, and how would one go about it?  I have visions of leaving the can or jar out in the sunlight, and that probably isn't what's meant.

 

Edited to add: I've found part of the answer in this blog post: In Search Of Perfection: Heston's Perfect Treacle Tart Recipe.

[Anna N]

22 minutes ago, Smithy said:

Getting back to the 'aging' part of the question: why would one bother to age golden syrup, and how would one go about it?  I have visions of leaving the can or jar out in the sunlight, and that probably isn't what's meant.

 

Edited to add: I've found part of the answer in this blog post: In Search Of Perfection: Heston's Perfect Treacle Tart Recipe.

Nice searching!   I tried but failed to come up with anything.