How to Make Golden Syrup from Scratch! Tim's Tasty Treats 

You one good-humored guy. I love the little laugh I hear occasionally.

I loved golden syrup when I was stationed in England in the 80's. I can find it here, but it's EXPENSIVE. thank you for the recipe!

I’m seventy, live in the US, and I haven’t laughed so much in a year!

I love this guy and the giggling girl in the background. It’s what makes life fun!

Such a fun video! You had me laughing and cheering you on all the way. Love the spirit of your family, no matter how many legs they have.

Actually this is a sugar syrup flavoured and coloured with caramel. The preparation has 2 steps: preparing the caramel and diluting and re-thickening and sterilizing like for fruit jams. When preparing the caramel DO NOT STIR just leave it be until it reaches the desired darkness. There is no need to pour the water on top of the hot caramel. You can leave it to cool down first (it will continue to darken while cooling) and, then, add water. Alternatively, first add the rest of sugar that will cool somewhat the caramel, then add the water. Now, you stir all you want to dissolve everything in water. Boil to the soft ball stage. Test either with a sugar thermometer or, traditionally, with a drop in cold water or on a cold plate, exactly as you do with fruit jams. Easy, peasy. ;-)

You’ve made my day. I needed a good laugh. So glad your golden syrup turned out. 😂👏👏👏👏

I think Tod switched to the metal spoon to make it easier to scrape up the caramelized bits off the bottom of the pan, much as you did. I use wooden spoons all the time to make caramel. Never had any issues with crystallization. Great video. I love seeing when things don't go as expected. I think it's a great opportunity to learn more.

Thank you for sticking it out and showing us the real process. I feel like some of the other videos skipped the water boiling off leaving dry sugar ungolden and hard to imagine being right......but if you keep it on the heat it melts and then turns gold. Whew!

Love that you just kept going! Most real cooking demo I’ve ever seen!

I have just come across this video after wathcing the 'other one' and throwing out my set sugar - what a hero you are for keep going! I am now prepared for a while at the hob to keep stirring! Thankyou

This video was hilarious but I did learn things from it. Good job!

Haven’t had such a good laugh in a long time. Thanks for the fun.😂

I laughed😂 the faces he makes are hilarious

I saw in another video that adding lemon stops the crystalizing of thr sugar

Thank you ..thank you...thoroughly enjoyed it......oh my . . .

This is such a fun video to watch! 😀 Love that you're keeping it real 👌🏻

Loved & laughed at the video. Saw myself in here somewhere. Some recipes work & others are a test. Keep at it, was good advice.

has to have citrus in it lemon

I needed a good laugh and you surly came through, I hope you got better at making golden syrup

Such a laugh...I watched the video you watched and saw your comment and link, I'm so glad I watched yours!! Very informative and entertaining!!

What about adding lemon juice?

Just mad e it. Easy easy peasy and cheap to make. Mine didn’t go to crystallised salt stage. You’re so funny.

lol i think its better to go buy golden syrup, here in south africa we get Illovo golden syrup made from cane sugar and its very nice, thanks for the video!

I love it , but i will keep watching to the end lol

Pro tip: you can use a wet pastry brush to wipe down the sides of the pan as the sugar cooks. I agree with the other comments about not stirring once the sugar initially melts - letting it sit until you get that golden color and also use a candy thermometer!

I made my syrup with raw sugar. U know I figured if your syrup came back from dried suger death that I was already ahead. Well I did have a difference it dident go dry It went so frothy way up the sides I had to change to a big boiler. But in the end i have a wonderful syrup. Thanks to u i figured i couldent do any worse and maybe like you end up with a wonderful syrup. Thanks great #receipe. 😋

I went through all the stages you went through. Came up with pretty much the same solurions. I had the hard sugar crust at the bottom. You need to add water then stand back. I could never get it dark enough!

You don't have to stir the sugar. Just let it dissolve on its own until it get bubbly & golden in color.

Cane sugar is sweeter than beet sugar, so if you use cane sugar to make Golden Syrup the resilt Will be much sweeter than the original.

Love tim's tasty treats 💙

Just a couple of ideas. Get a candy thermometer! LOL They're cheap and you really need one. (I saw your orange fudge video and a candy thermometer would have let you know precisely when you got to the soft ball stage.) Although very entertaining, you worked much too hard on this video. Metal vs wooden spoon is irrelevant. Once your sugar was wet, you should not have stirred. That's what causes the crystals to form. I could get real technical here and tell you that the stirring lengthens the sugar molecules and on and on but will refrain. (Adding a bit of corn syrup at the very start would also keep the long strand of sugar from forming. Corn syrup is magical like that.) No need to have done all the scraping, as it going to melt down when the temp got high enough anyway. Your syrup was stingy because you almost went too far in your boil-down. You almost got to a soft-crack stage which would have been a bridge too far. Another thing that helps with keeping crystals from forming is to put a glass lid on the pot. (Glass because you want to see what's going on and to prevent a boilover.) Condensation forms on the lid and then drips down on the side of the pot washing the crystals back down into the boiling solution. You don't want to keep the lid on the entire time because after all, the entire process is about evaporating the water, but it does help. Just remember, stirring is your enemy. Frankly, I would just have browned my sugar in a skillet until it was the appropriate color, carefully added my water and lemon, and then cooked down to a syrup consistency. It would be so much less labor intensive. Fun video though. Golden syrup is very expensive here in the U.S. This is a great option.

stiring was the big mistake , leave it alone to caramelise and it would have been okay

You are hilarious!!! Thank you for the entertainment!!!

*Curious. I'm an American. We don't have golden syrup here, nor, have we heard of it. Trying to think of how it would be used. Thank you.*

I believe that sugar beet sugar you used is the culprit of the dry chystallization you experienced in your recipe.🤔🤔

Add lemon juice

dont give up keep going😪 you will do it well done we will learn from your lesson 😊but one thing please dont stir😭😭😠 untill syrup turn to goldn color and dont afriad to add boling water ‌🙉😢😥

You started off so authoritatively. I think I would have stopped when the stuff started looking like Kosher Salt!

The constant stirring was the mistake. NO STIRRING!....

That happened to me too and I gave up. I didn’t stir it all the time.

Hi fellow... if one keeps stirring constantly the hot syrup it prevents it from caramelizing. You ended up making what is known as a 'dry caramel'.

Do u mean 300 mls of boiling water. Not 300 grams?

By God, you’ve done it!😜

Very nice and informative vlog. Thank you for sharing. 🌹 🌹 🌹 🌹 🌹 Have a wonderful day. Visit if you like Indian food recipes.

I now know what not to do! Thanks 👍🏾🇬🇧

Oh my!! You cook like I do.... LOL

Do not stir. Rather, keep at hand a pastry brush and a cup of water..

Once sugar has dissolved STOP stirring. When adding hot water you stir again

Killing me with laughter

you should have put more water in the beginning.

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

water i did same first

Yours came out darker.

Too funny

You make too low 🔥 fire so the sugar To be never melt out.. little bit more fire please..hhhaaa

less viscous ;)

Is all the giggling and sound effects like young kids necessary?

You look American! No offense!