Please prepare 2 weeks in advance for the golden syrup to mature before using. The golden syrup can be stored in closed glass containers up to a year at room temperature. The longer the syrup matures, the more fragrance and favour it would bring up.

How To Make Homemade Golden Syrup

1. In a pot, combine sugar and water. Add all the slices of lemon. 
2. Heat the mixture over medium heat until it comes to a boil. Once boiling, reduce the heat to low and let it simmer for about 45 - 60 minutes, or until a small drop of the syrup no longer spreads when tested. If it still spreads, continue simmering. The syrup will gradually turn an amber color.
3. Once done, turn off the heat and allow the syrup to cool. Transfer it to a clean, airtight jar. For best results, let it sit for two weeks before using.

1. When the syrup is still hot, it looks watery and runny. Once it cools down, it becomes a lot thicker.
2. The longer you cook the syrup, the darker it becomes. 
3. Please do not cook on high heat, or you’ll lose all the water before the syrup turning to amber colour.
4. The syrup will turn hard after cooling down if you cook for too long.  Because of  loosing too much water. If this happen, just add some more water and cook again to your preferred consistency (vice versa, if the syrup is too runny, you can also heat it up and cook again)