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golden syrup
1. when boiling syrup, you must turn on a small fire. If the water volatilizes in a large fire, the syrup is not ready yet. Hehe, I turn on the fire in my home as small as possible, so I take a newspaper and sit next to it and watch the fire, afraid of the wind blowing out. If the firepower is too large, cover the pot to prevent the water from volatilizing too quickly.2. when making syrup, you must use fresh lemon juice instead of other ones.3. the syrup will become thicker after cooling, so when cooking, it is OK to cook it until it is thinner than honey. I take a chopstick at the end of the day, pick it up at that moment, and almost turn off the fire.4. the cooled syrup is viscous and fluid. If it hardens, it will not flow.5. do not use an iron pot when cooking.
Step 1 . Prepare raw materials.
Step 2 . Cut the lemon into half and take the juice for later use. Remember to filter the lemon juice.
Step 3 . Use a stainless steel or ceramic pot to pour the granulated sugar into the pot and add water. Use chopsticks to stir it slightly and heat it on medium heat. Don't stir it.
Step 4 . Boil the sugar water and pour in the lemon juice.
Step 5 . After boiling again, turn it to a low fire and boil it slowly until the syrup is finished. Do not stir it.
Step 6 . Some of the sugar may crystallize on the wall of the pot when cooking. You can take a small brush and dip it in water and brush it around the wall of the pot. The sugar crystals on the wall of the pot will flow into the pot along the wall.
Step 7 . Boil the syrup slowly on a low fire for about an hour. The longer the time, the darker the syrup will be.
Step 8 . Turn off the fire after cooking. After the syrup cools down, find a sealed jar to put into the syrup for sealing and storage. After one day, it can be used.
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