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

[@mauritiusdunfagel9473]

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

[@gwenrobinson3521]

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.

[@LifeInNotions]

+Gwen Robinson Ha ha! Thanks so much, Gwen! x

[@TruthSerumBarton]

Life In Notions this will go better the second time- you did a great job! But that caramelization part doesn’t really need to be stirred

[@Sunfrogg]

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

[@bridybartsch2756]

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

[@lindaehlers9829]

This is so funny 🤣 I love it

[@Tsiri09]

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!

[@BryansGMa]

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

[@helenmortlock784]

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

[@mauritiusdunfagel9473]

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

[@jacqueline3433]

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

[@GunnySGT1911]

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.

[@mamirengsi]

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

[@jacksprat429]

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

[@liviatelecan4501]

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. ;-)

[@FG2M]

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!

[@mauritiusdunfagel9473]

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

[@interestedparty.643]

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

[@catrionalesleymoffat9715]

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!!

[@AP-tk5nx]

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

[@joannliddon]

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

[@AmandaThornton-x1w]

😂😂😂😂😂😂 thank you for the therapy...... Never laughed so much,feeling great now!!!

[@christinagray3735]

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

[@madihanaj4503]

What about adding lemon juice?

[@ahfk1990]

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!

[@seemabshakeel5690]

I laughed😂 the faces he makes are hilarious

[@ambercunningham5693]

Love tim's tasty treats 💙

[@mauritiusdunfagel9473]

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!

[@beautyfox6683]

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. 😋

[@rozsa7828]

has to have citrus in it lemon

[@rachellelangheld6756]

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

[@theovanstaden5766]

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!

[@mddell58]

*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.*

[@LifeInNotions]

Golden syrup is used in a lot of British desserts and baking recipes. It can be drizzled on porridge or pancakes, used in cakes and steamed puddings etc.

[@josieprofi2398]

Im American and YES we do have golden syrup. Its at least a southern thing. My family has made this since I was very young. I believe its just regular syrup or i.e. Butter Syrup. Butter can be added, hence the name butter syrup. But its all the same. Good luck my friend...

[@cha2117]

I think the closest substitute you have is corn syrup

[@GunnySGT1911]

We have it in Michigan, but you do need to look for it. If your local grocery stores don't stock it (check the import aisle) then check your local homebrew (beer/wine) shop. They often will have it. Failing that...Amazon.

[@robinbarrett1158]

I bought some from Amazon but haven’t used it yet. That’s why I started watching this video. I want to figure out what it is.

[@lynclarke6184]

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

[@mslollie8317]

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

[@katzcradul]

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.

[@timeaton5710]

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

[@roykemambu1260]

Tim Eaton and if u would’ve spell carmelised right you will not get a hate comment

[@GunnySGT1911]

With all the stirring, he ended up just evaporating out the water.

[@dtschuor459]

I thought perhaps he had let the heat up too high, but thanks for the tip. I have read that stirring, rather than swirling, was a serious error.

[@mariaconsuelothomen]

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.

[@mauritiusdunfagel9473]

By God, you’ve done it!😜

[@jb6050]

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'.

[@marjb9893]

🤣🤣🤣🤣 I am dead watching this .. lol - men and stirring is not a good mixture lmao - well done fella that's the best laugh I've had in months

[@beautyfox6683]

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

[@Google_Does_Evil_Now]

For water 300mls is 300 grams. That's the wonderful metric kilo system based on volume and weight of water. 1cm3 of water is 1 gram. It is 1 to 1. If you can measure a container then you know the weight of the water it can hold. So a 1 liter bottle of water is 1 kilo. This only works for water, other liquids have different weights by volume. Is the Imperial system similar? For example is 1 pound weight also 1 cup or some other sensible choice?

[@SuperScorpio1956]

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

[@poedameron8198]

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

[@suzanmurady1133]

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 ‌🙉😢😥

[@mauritiusdunfagel9473]

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

[@saranellkaufmann7358]

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

[@fixeywong2516]

Add lemon juice

[@kitchentoolss]

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

[@RashidAli-vz2jl]

you should have put more water in the beginning.

[@BryansGMa]

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@Hackbridge1963]

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

[@jamesoliver6625]

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

[@pmacorky]

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

[@mariaconsuelothomen]

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

[@joecollins8387]

Killing me with laughter

[@rozsa7828]

water i did same first

[@mauritiusdunfagel9473]

Yours came out darker.

[@daisylee298]

Too funny

[@kevinhuynh9074]

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

[@elduderino7767]

less viscous ;)

[@jesseb.8171]

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

[@mauritiusdunfagel9473]

You look American! No offense!