Homemade Golden Syrup Recipe for Mooncake

Name: Golden Syrup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 600 gr sugar; 300 gr water; 45 gr lemon juice; 4 lemon slices; 60 gr water; 1 gr baking soda

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Golden syrup recipe coming right up! This homemade version is incredibly easy, with just sugar, water, and a splash of lemon juice. No fuss, no fancy gear—just a trusty syrup that’s perfect for mooncakes and other sweet treats. Bonus: it only gets better as it sits!

Homemade golden syrup recipe in a jar and in a small cup with some lemons on a table.

Golden syrup (轉化糖漿) is that shiny, amber-colored syrup you often see in jars—sweet, caramelized, with a hint of tang. Traditionally, it’s a must-have for making classic mooncakes, especially the Hong Kong-style baked kind. It gives the mooncake skin that rich golden color and soft, tender bite. (Not to be confused with snow skin mooncakes or flaky red bean pastries—this one’s all about the classic!)

But here’s the fun part: golden syrup isn’t just for mooncakes. Add a spoonful to your favorite drinks like Lemon Ginger Drink or Lemongrass Pandan Tea for a sweet twist with a citrusy edge. You can even swirl it into cakes, cookies, or a cold drink with mint and ice for a refreshing treat on a hot day.

This homemade golden syrup recipe is easy to make and keeps beautifully. One batch, and you’ll always have a jar of liquid gold ready to sweeten the moment!

Why You Will Love This Recipe

Foolproof & fuss-free – No candy thermometer needed! Just three basic ingredients and a bit of patience.
Pantry-friendly – Everything you need is probably already in your kitchen: sugar, water, and lemon juice. That’s it!
Perfect for mooncakes – This syrup gives that beautiful golden sheen and tender texture to traditional mooncake skin.
Gets better with age – The longer it sits, the deeper the flavor. It’s like syrupy magic aging in your pantry.
Versatile sweetener – Drizzle it on pancakes, mix into desserts, or stir into drinks—it’s not just for mooncakes!

Recipe Ingredients

How to Make Golden Syrup

Step by step process photos of cooking the sugar and lemon in a sauce pan.

STEP 1. In a saucepan, combine the sugar, 300 g water, and lemon slices (Image 1). Place the pan over medium heat. Once it starts to boil, reduce the heat to low (Image 2). Let it simmer gently for about 35 minutes, or until the syrup turns a rich brown color and the lemon slices look wrinkled (Image 3). Remove the lemon slices and set them aside (Image 4).

Step by step process photos of pouring the baking soda mixture into the syrup.

STEP 2. In a small bowl, dissolve the baking soda in 60 g of water (Images 5, 6). Continue simmering the syrup for another 10 minutes to allow it to thicken slightly. Once it reaches a deeper color and a thicker consistency, turn off the heat. Carefully pour the baking soda solution into the syrup (Image 7). The mixture will bubble up (Image 8)—this is normal! The baking soda helps neutralize the acidity of the syrup.

Pouring the syrup through a strain into a container.

The bubble in the syrup subsides, leaving clear golden syrup.

STEP 3. Strain the syrup into a clean container (Image 9) and let it cool completely at room temperature.

STEP 4. As it cools, the bubbles will subside on their own, and the syrup will thicken further (Image 10). Once fully cooled, transfer it to a jar and store in the fridge.

Pro Tips

Go low and slow – Keep the heat low and let the syrup simmer gently. Rushing it will lead to crystallization or bitterness.
Don’t stir once it boils – After the sugar dissolves, resist the urge to stir. Swirling the pan gently is okay, but stirring can cause the syrup to crystallize.
Use fresh lemon juice – It helps prevent crystallization and adds that lovely hint of tang to balance the sweetness.
Color test – The syrup should be a rich amber, like honey. Too pale? Keep simmering. Too dark? It may have gone a bit bitter—take it off earlier next time.
Let it age – Like a fine wine, golden syrup gets thicker and more flavorful as it sits. Store it in a clean jar and let it rest for a few days before using it in mooncakes.
No thermometer needed – But if you want to be precise, aim for a temperature around 110–115°C (230–240°F) for a thick, pourable consistency.

FAQs about Golden Syrup Recipe

What is golden syrup made of?

Golden syrup is made with just three ingredients: sugar, water, and a bit of acid—usually lemon juice. That’s it! The result is a thick, golden-colored syrup with a caramelized, slightly tangy flavor.

Is golden syrup the same as corn syrup or honey?

Nope! While they’re all sweeteners, golden syrup has a richer, deeper flavor thanks to the caramelization process. It’s also thicker than corn syrup and not as floral or runny as honey.

Can I use golden syrup in drinks?

Absolutely! Stir it into your iced lemon ginger drink, lemongrass pandan tea, or even sparkling water with mint. It adds sweetness with a little tangy flavor.

Why is lemon juice used in this recipe?

Lemon juice helps prevent the sugar from crystallizing by breaking it down into glucose and fructose. Plus, it adds a nice tangy touch that balances the sweetness.

A small cup of homemade golden syrup with lemons on a table.

Storage

This syrup stays fresh for up to 1 month in the fridge. For longer storage, you can freeze it for up to 3 months—just be sure to thaw it in the fridge before using. Let it come to room temperature if it thickens too much, and always use a clean spoon to keep it fresh.

More Asian Drink Recipes

Did you try this recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below and share it on Instagram, Facebook, and Pinterest!

Thank you! – Claudia

Golden Syrup

5 from 1 vote

Print Pin Rate

Course: Desserts, Drinks

Cuisine: Asian, Chinese

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: gr

Calories: 7kcal

Author: Claudia

Ingredients

Instructions

In a saucepan, combine the sugar, 300 g water, and lemon slices. Place the pan over medium heat. Once it starts to boil, reduce the heat to low. Let it simmer gently for about 35 minutes, or until the syrup turns a rich brown color and the lemon slices look wrinkled. Remove the lemon slices and set them aside.
In a small bowl, dissolve the baking soda in 60 g of water. Continue simmering the syrup for another 10 minutes to allow it to thicken slightly. Once it reaches a deeper color and a thicker consistency, turn off the heat. Carefully pour the baking soda solution into the syrup. The mixture will bubble up—this is normal! The baking soda helps neutralize the acidity of the syrup.
Strain the syrup into a clean container and let it cool completely at room temperature.
As it cools, the bubbles will subside on their own, and the syrup will thicken further. Once fully cooled, transfer it to a jar and store in the fridge.

Video

Notes

Go low and slow – Keep the heat low and let the syrup simmer gently. Rushing it will lead to crystallization or bitterness.

Don’t stir once it boils – After the sugar dissolves, resist the urge to stir. Swirling the pan gently is okay, but stirring can cause the syrup to crystallize.

Use fresh lemon juice – It helps prevent crystallization and adds that lovely hint of tang to balance the sweetness.

Color test – The syrup should be a rich amber, like honey. Too pale? Keep simmering. Too dark? It may have gone a bit bitter—take it off earlier next time.

Let it age – Like a fine wine, golden syrup gets thicker and more flavorful as it sits. Store it in a clean jar and let it rest for a few days before using it in mooncakes.