Zlatni sirup (Golden syrup)

Sastojci: 300ml vode, 800g šećera od trske, 2 kašike limunovog soka.

Priprema:

1. Stavite šećer i vodu u šerpu i promešajte da se sjedine. Pustite da prokljuca da, stalno mešajući da ne zagori dok se šećer ne rastvori.

Mešajte veoma pažljivo da šećerna voda ne prska po ivicama šerpe.

2. Lagano umešati limunov sok. Smanjiti vatru na vrlo tiho i lagano krčkati, nepokriveno.

 

NEMOJTE ponovo mešati sirup.

3. Pustite da se krčka na veoma tihoj temperaturi 50-60 minuta ili duže dok šećer ne postane boje ćilibara.

Ako koristite termometar, temperatura treba da bude 120 C.

Napomena: Ako vam je sirup previše gust i čvrst, možete ga ponovo zagrejati, dodajući malo vode. Ako je vaš sirup previše redak, morate ostaviti da se sirup duže karamelizuje.

Ingredients: 300ml water, 800g cane sugar, 2 tablespoons lemon juice.

Preparation:

1. Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Let it boil.

Stir very gently to prevent sugar water from splashing up the sides of the saucepan.

2. Gently stir in the lemon juice. Reduce the heat to a very low and gentle simmer, uncovered.

DO NOT STIR the syrup again.

3. Let it simmer on very low for 50-60 minutes or longer until the sugar is a rich amber color.

If you're using a thermometer the temperature should be about 120 C.

Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too thin then you need to let the syrup caramelize longer.