Making my own golden syrup, a tale of laziness combined with too much time on my hands -FODMAPS friendly

Last winter I was trying to make something that I could eat for my Swedish class's Xmas party. I thought I would make the Australian classic biscuit,  ANZACs. Great idea, I thought. The only problem was I didn't have any golden syrup. I also didn't have the desire to go out in the December weather, I think it was snowing at the time, to go and buy some syrup. 

So that's what led me to google how to make my own. How hard could it be, I reasoned? 

It turned out to be not so difficult once I learned a few more things that the youtube video I was looking at failed to mention, like not stirring while the sugar is caramelising. I managed to repeatedly crystallise the sugar again until I discovered the solution. 

The golden syrup was duly made and tasted a bit fantastic. So much so that I was forced to make some more again recently. It now lives in an old jam jar in my fridge and the most recent effort is a little thicker and has a richer, more toffee like flavour to it. 

If you fancy making it, here's what the video will show you, written out for your viewing pleasure. 

Things you will need to have ready:

100g sugar to start

with 2 tablespoons water to dissolve

500g sugar to add later

300ml boiling water. The boiling part is important

A slice of lemon, or lemon juice. 

Start with :

-100g sugar
-2 tablespoons of water

Dissolve the sugar in the water and cook over a medium heat. Unlike the video, don't keep stirring once it is dissolved, but just wait for it to caramelise.

When it is a good colour add the boiling water, but slowly.  It will be very hot and you could get burned. Add about a tablespoon at a time and stand well back.

Once the boiling water has been added, dump in your remaining 500g of sugar and stir until it is dissolved.

Simmer for about 45 mins with a slice of lemon in there or juice from about half a lemon. What you need is some acid to help prevent crystallisation of the syrup afterwards. So if you don't have a lemon handy, some vinegar would also work. 

Once it is finished simmering, allow to cool and then sieve out the bits while pouring the syrup into a clean jar. In my case it was an old blackberry jam jar. 

Store in the fridge and enjoy. I've been using the syrup for baking and also to sweeten chia seed puddings. I'm not entirely sold on chia seeds. I think they are bit a of gimmick. But the puddings I've made (recipes to come soon) have been tasty, fodmaps friendly, and, the best bit, easy.



Edit note: There is some debate as to whether invert syrups are entirely safe on the low FODMAPs diet. I've found this one not to be a problem for me personally. But I know that we are all different when it comes to intolerances. So if you are on the elimination phase of the diet, I would perhaps give golden syrup a miss until you are ready for some challenges.