Golden Syrup Recipe

Golden Syrup Recipe by Auntie Yochana

Mooncake Golden Syrup

Aunty Yochana recipe posted below. She mentions it can be kept for at least 10 months to 1 year before use. When it mellows, the skin is more fragrant, colour is nicer and most importantly, easier to handle.

Ingredients:

1000 gm. sugar
600 gm. Hot water
2 slices Lemon

200 gm. coarse sugar
50 gm. water

Method:

(1) Into wok, add water and coarse sugar and cook over medium heat.
*2) Into saucepan, boil 600 gm. water.
(3) When sugar in wok turns caramel in colour, swirl the wok but do not stir.
(4) Pour in the hot water and then pour in the 1000 gm. of sugar and 2 slices of lemon. When boiling, reduce to low heat and boil mixture for 45 mins. until thick.
(5) When cooled, store in bottles and you can keep for a very long time. 

Yochana's NOTES: No need to put the golden syrup in the fridge. Just keep inside your cabinet well do. The longer you keep, the better it is for your mooncake paste. I normally make the syrup and keep it for a year before I use it. Fresh mooncake syrup is more sticky when you use it.
I can guarantee you that the moon cake syrup will not turn bad even after 2 yrs. Sugar is a preservative and it helps to preserve the syrup.