If you have ever run out of syrup in the middle of a baking session, I share your frustration. It looks like there’s enough syrup, and it turns out it’s not enough. You have two choices – put the baking on hold, or run out to the shops. Here’s a simple recipe that will solve the problem, and save you a buck while you’re at it!
Ingredients
- 3 tablespoons water
- 1/2 cup sugar
- 1 1/4 cup boiling water
- 2 1/2 cups sugar
- 1 lemon slice
Instructions
- Pour 3 tablespoons water and 1/2 cup sugar into a saucepan or pot.
- Bring to a simmer over medium heat.
- When the mixture turns a caramel colour, slowly and VERY carefully add 1 1/4 cups boiling water.
- Add 2 1/2 cups sugar and bring to a low simmer.
- Add a slice of lemon. The lemon will keep the syrup from crystallising as it simmers. Turn the heat down to low and let the syrup simmer for about 45 minutes.
- Remove the candied lemon slice. Let the syrup cool down for a few minutes before pouring it into a sterilised glass jar. The syrup will be thin, but will thicken up as it cools in the jar.
- Store in a cool, dry place.