Golden Syrup Recipe

We found this tastes different to 'real' golden syrup - which is made as a by product of refining cane sugar rather than by partially inverting refined sugar. But it is very good anyway.
We have made it with cane sugar and with white sugar. I think with cane sugar you could miss out the caramelising step as it is more flavourful and coloured anyway. On the whole I prefer the cane sugar version as it has more taste.
The first time we made it we used lemon slices and the second ascorbic acid. The lemon slices gave a definate lemony flavour to the final product which could be nice depending what you plan on using it for.


Ingredients
For caramelised sugar
100g Sugar (white or cane - or any you fancy)
25 ml Water

For the main syrup
500g Sugar (same as above - ie whatever you fancy)
300 ml Water
1 tsp vitamin c (ascorbic acid - or you can use 2 slices lemon or 1 tsp citric acid)

Instructions
Put the ingredients for the main syrup in a pan and boil gently.

If using a darker more flavoured sugar miss this step and just add this sugar and water to the main pan too. 
Make the caramelised sugar (to add colour and flavour) by putting the sugar and water in to a small pan and heating without stirring until the mixture starts to brown (about 8-10 mins probably), when this happens swirl in the pan slowly so it doesn't burn, continue heating until a dark gold colour is reached (a little bit darker than the finished product is going to be but don't burn). Add this to the main pan.

Continue to heat the until the mixture reaches a temperature of 110 degrees (or a little higher if you want the syrup stiffer). Probably about 40 - 60 mins

Put in to glass jars while hot (if it is too runny when it cools just heat for a little longer - if too stiff reheat with a little water and re-jar)

Golden syrup made with white sugar

Golden syrup made with cane sugar