Ingredients
200 grams white sugar
50 ml water
1000 grams white sugar
600 ml boiling water
2 thick slices of lemon
Method
Sources
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dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
British baking staple — flapjacks, treacle tart, pancakes
Home carbonation — sparkling water, cocktail soda, flavored drinks
Measures sugar concentration for jams, syrups, fermentation
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
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Adjustable stand — hold cookbook or tablet at eye level while cooking
British baking staple — flapjacks, treacle tart, pancakes
Home carbonation — sparkling water, cocktail soda, flavored drinks
Measures sugar concentration for jams, syrups, fermentation
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
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Pour the 1st lot of sugar and water into a large pan. Let the sugar caramelise on a medium heat until it's a gorgeous dark golden colour Add the 2nd lot of sugar, the boiling water and the lemon and boil on low for 40-45 minutes until thick, don't stir At this stage don't be tempted to boil longer, the syrup will always look thin when hot but once it cools it will thicken. After cooling if you do think it's not thick enough, just put it back in the pan and boil again for another 5-10 minutes If you overdo it and it does come out too thick, make up another half recipe and add it to the hard syrup, boil together for half an hour and continue the jarring process Pour into steralised jars and seal. Syrup will keep for a year in a cool dark place. The longer it sits the tastier it will become. Remember to label the jars, you should get 3 x 300g