Comments on: Homemade Golden Syrup (转化糖浆, Inverted Sugar Syrup)

By: Grrr

Grrr — Tue, 08 Apr 2025 10:16:11 +0000

I've been making this recipe for 5 years now and it always works perfectly! Golden syrup has disappeared from the supermarkets in the Netherlands so this recipe is much appreciated. Tip: I now store the syrup in a plastic container with airtight lid and it hasn't crystalised, one batch lasten a year.

By: Michael

Michael — Sun, 08 Sep 2024 04:23:02 +0000

First time making mooncakes and after reading your article it made sense to make my own golden syrup. I was nervous making it since it was all new to me but your instructions and notes were easy to follow. I can’t wait to see how it matures. Some recipes I read said wait two weeks + (but I would miss the Holiday) so your recipe was for me. I am curious can the recipe be doubled or as written? Thank you for the great effort and sharing. 祝你和你的家人中秋快乐!

By: selena

selena — Sun, 16 Jul 2023 14:57:31 +0000

Hi Maggie, Thanks for the write up. I am researching different methods of making golden syrup.I find that some recipes call for raw sugar, some includes brown sugar, etc… Have you experimented with different types of sugar? I also had the problem of the syrup recrystallizing (using another recipe). Do you know how to prevent that? Thanks.

By: Tom Corteil

Tom Corteil — Sun, 09 Apr 2023 13:10:08 +0000

In reply to Indri. It’s meant to be runny until it’s completely cooled.

By: Tom Corteil

Tom Corteil — Sun, 09 Apr 2023 13:06:53 +0000

Just wow! I used this for a ginger cake and the syrup is so more indulgent and rich than the store-bought you get in the UK. Will definitely be batch making this every time!

By: Mike

Mike — Mon, 26 Sep 2022 23:40:06 +0000

I have accidentally added both lemon juice and sugar in the same step. Hope it still comes out correct!

By: Angelina

Angelina — Tue, 31 Aug 2021 18:59:46 +0000

In reply to Adina. Do you know if I can immediately use the syrup for mooncakes? I didn’t plan ahead and already prepared my lotus seeds and I don’t want to leave them in the fridge.

By: Leilehua Yuen

Leilehua Yuen — Thu, 26 Aug 2021 01:05:07 +0000

I need to try this! Thank you! And I need to make moon cake!

By: Indri

Indri — Mon, 16 Aug 2021 23:15:33 +0000

Hi Maggie, thanks for sharing this wonderful recipe. I’ve tried to make it yesterday but it’s still so runny but when I make it, it already reached 231°F. What can I do with this? Should I simmer it back until the water reduce even more? Thank you

By: Dawn St.Germain

Dawn St.Germain — Sat, 12 Jun 2021 21:58:14 +0000

This made my life so much easier, and the cost for my mooncakes went down greatly, I made the whole recipe from scratch, was so much more enjoyable to giveaway as gifts that way. Thank you for education.