RESEP GOLDEN SYRUP
Golden Syrup
Homemade Golden Syrup
Bahan
Cara Membuat
- Masukkan 115 gr gula pasir dan 57 ml air suhu ruang ke dalam panci, lalu nyalakan api sedang.
- Masak sampai gula larut dan muncul buih di pinggiran panci.
- Kecilkan api, lalu biarkan terus dimasak sampai berubah menjadi karamel.
- Goyang-goyangkan panci sebentar setelah gula berwarna karamel.
- Masukkan 507 gr gula pasir ke dalam panci.
- Tuang 296 ml air panas mendidih dengan hati-hati karena akan bergemuruh hebat.
- Masukkan 1 sdm jus lemon.
- Aduk dengan whisk sampai gula dan karamel larut.
- Setelah mendidih, kecilkan api sampai menjadi api lilin yang sangat kecil.
- Aduk lagi sampai sisa karamel benar-benar larut.
- Masak selama 17 sampai 20 menit dengan api sangat kecil.
- Tes kekentalannya: ambil sedikit sirup ke wadah kecil, dinginkan, lalu tarik dengan jari.
- Kalau sirup masih encer dan langsung menyatu kembali, masak lagi sekitar 1 menit lalu tes ulang.
- Kalau sirup sudah terasa lebih kental saat ditarik, matikan api.
- Angkat panci dari kompor dan biarkan sampai tidak terlalu panas.
- Pindahkan sirup ke wadah steril, lalu diamkan sampai benar-benar dingin dan mengental.
Ingredients
Steps
- Put 115 g sugar and 57 ml room temperature water in a saucepan, then turn the heat to medium.
- Cook until the sugar dissolves and bubbles appear around the rim of the pan.
- Lower the heat, then let it keep cooking until it turns into caramel.
- Swirl the pan briefly once the sugar has caramelised.
- Add 507 g sugar to the pan.
- Carefully pour in 296 ml boiling hot water, as it will sputter violently.
- Add 1 tbsp lemon juice.
- Whisk until the sugar and caramel have dissolved.
- Once it comes to a boil, lower the heat to the smallest possible flame.
- Stir again until any remaining caramel is fully dissolved.
- Cook for 17 to 20 minutes over that very low flame.
- Test the consistency: spoon a little syrup into a small dish, let it cool, then pull it with your finger.
- If the syrup is still thin and immediately runs back together, cook about 1 minute more and test again.
- Once the syrup feels noticeably thicker when pulled, turn off the heat.
- Take the pan off the stove and let it cool until it is no longer very hot.
- Transfer the syrup to a sterilised jar, then leave it until completely cool and thick.
Cook Mode
RESEP GOLDEN SYRUP
RESEP GOLDEN SYRUP
Bahan
Cara Membuat
- Masukkan 115 gr gula pasir dan 57 ml air suhu ruang ke dalam panci, lalu nyalakan api sedang.
- Masak sampai gula larut dan muncul buih di pinggiran panci.
- Kecilkan api, lalu biarkan terus dimasak sampai berubah menjadi karamel.
- Goyang-goyangkan panci sebentar setelah gula berwarna karamel.
- Masukkan 507 gr gula pasir ke dalam panci.
- Tuang 296 ml air panas mendidih dengan hati-hati karena akan bergemuruh hebat.
- Masukkan 1 sdm jus lemon.
- Aduk dengan whisk sampai gula dan karamel larut.
- Setelah mendidih, kecilkan api sampai menjadi api lilin yang sangat kecil.
- Aduk lagi sampai sisa karamel benar-benar larut.
- Masak selama 17 sampai 20 menit dengan api sangat kecil.
- Tes kekentalannya: ambil sedikit sirup ke wadah kecil, dinginkan, lalu tarik dengan jari.
- Kalau sirup masih encer dan langsung menyatu kembali, masak lagi sekitar 1 menit lalu tes ulang.
- Kalau sirup sudah terasa lebih kental saat ditarik, matikan api.
- Angkat panci dari kompor dan biarkan sampai tidak terlalu panas.
- Pindahkan sirup ke wadah steril, lalu diamkan sampai benar-benar dingin dan mengental.
Ingredients
Steps
- Put 115 g sugar and 57 ml room temperature water in a saucepan, then turn the heat to medium.
- Cook until the sugar dissolves and bubbles appear around the rim of the pan.
- Lower the heat, then let it keep cooking until it turns into caramel.
- Swirl the pan briefly once the sugar has caramelised.
- Add 507 g sugar to the pan.
- Carefully pour in 296 ml boiling hot water, as it will sputter violently.
- Add 1 tbsp lemon juice.
- Whisk until the sugar and caramel have dissolved.
- Once it comes to a boil, lower the heat to the smallest possible flame.
- Stir again until any remaining caramel is fully dissolved.
- Cook for 17 to 20 minutes over that very low flame.
- Test the consistency: spoon a little syrup into a small dish, let it cool, then pull it with your finger.
- If the syrup is still thin and immediately runs back together, cook about 1 minute more and test again.
- Once the syrup feels noticeably thicker when pulled, turn off the heat.
- Take the pan off the stove and let it cool until it is no longer very hot.
- Transfer the syrup to a sterilised jar, then leave it until completely cool and thick.
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