So OK, I’ve been working on a recipe for golden syrup for my mooncakes since I’m told it can be made at home. So far I’ve been meeting with limited success.
But first, what is golden syrup? In Chinese cooking it is an a.) invert sugar syrup that is b.) cooked to the soft ball stage, about 235 degrees Fahrenheit, and is c.) golden.
My product above meets criteria a and b. It doesn’t meet c, which is the problem. But then how can you create “golden” syrup when color in syrup comes from caramelization and caramelization doesn’t happen until 300 degrees Fahrenheit?
This syrup is only cooked to 230 degrees Fahrenheit for the simple reason that if it’s cooked to a higher temperature it ceases to be syrup in the pourable sense and becomes candy, then caramel. So how do you get the color? Recipes I’ve seen for Chinese golden syrup say that all you need to do to get the color is cook the syrup at a very low temperature, bringing it up to 235 degrees over the course of about an hour. Which makes no sense. Of course I tried it anyway, but the results were the same.
So I’m going to try something else here in a minute. Back with my next report shortly.