Homemade Golden Syrup

Step 1: Wash the lemons and squeeze out all the juice into a bowl. Set the juice aside and measure out 6 tablespoons. Then, cut the lemons into quarter wedges and set aside.

Step 2: In a small saucepan, combine sugar and water and boil at high heat until the sugar has completely dissolved. Stir constantly.

Step 3: Lower the heat to a simmer and add lemon juice, lemon wedges and vinegar. Bring back to a boil, stirring occasionally.

Step 4: Insert a candy thermometer and continue to boil on medium heat until the solution reaches 108⁰ C. Now, because the boiling point of water is 100⁰C and since 8 degrees is only a small increment higher, you might think this process should only take a few minutes. But that would be wrong. To get the solution up to 108⁰C is going to take about 20 minutes or more. You need to trust the reading on the candy thermometer. Along the way to this temperature, the sugar solution will automatically turn into a golden color.

Step 5: Once the thermometer indicates 108⁰C, turn off the heat. Stir in the baking soda solution.

Step 6: You will notice bubbles coming up to the surface of the solution. Once the solution cools, these will disappear. Let the solution cool in the sauce pan and strain into a clean glass storage jar.

Step 7: Keep refrigerated and use within one month.