What happens if you freeze golden syrup

Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more.

Have you made any of these recipes? If you want to replace golden syrup in a baking recipe, use light corn syrup. If you store your fresh syrup in a sterilized glass jar in a dark and dry cupboard it should last a couple years — or even longer.

Over time, you might find some granulation in your syrup. Overall, properly stored, golden syrup preserves well and will keep for a long time. A little lemon juice, however, would probably work in place of a slice. Speaking of glass jars, I really like Ball glass canning jars and use them for everything. Click here to grab a set of Ball wide-mouth canning jars. Golden syrup is one of the first international recipes I made after starting this blog. I looked at a bunch of recipes and watched videos to make sure I was doing it correctly.

The first time I made it, it turned out perfectly! The second time it dried out. The third and fourth times? Again, perfect. A few months ago I made caramel for the first time, and you probably know that you swirl — but do not stir — caramel. Maybe swirling would be better, since you swirl caramel? But…then again, the goal is to turn the syrup a nice caramel-y color and flavor. I used the same saucepan, the same burner, and the same temperature so that the only difference between three batches of golden syrup was swirling vs stirring.

First, I made a batch using only the swirl method. There was some crystallization around the sides of the pan, but the syrup tuned out perfectly. Then, I made a batch and stirred frequently during the first round of simmering. This batch dried out and I tossed it.

For the third batch I stirred just a few times just after adding the sugar. This batch also had some crystallization around the side but the syrup turned out perfectly. That said, if you prefer to stick to just swirling, do that! Carefully swirl the saucepan a couple times to combine the water and sugar. Heat uncovered to a simmer over medium heat.

If your syrup dries out before it turns golden, the problem is that the water evaporated before it reached the caramelization temperature. Simple syrup is used in drinks, most often. The high sugar content makes that difficult, but it will still keep longer without spoiling. Maple syrup is one of the most common syrups in the world, and especially famous in Canada. Fruit syrups are nearly the opposite. Even though they have quite a bit of sugar, they will go bad fairly quickly.

You can keep it in your fridge for a few days, or you can freeze it for several months. It will freeze solidly and thaw almost exactly as it went in. To make your own, you simply need the fruit of your choice, sugar, and water.

Remove the seeds, stems and peeling from your fruit and bring it to a boil with your sugar and water. Once your fruit is cooked, mash it up well and continue to simmer until it turns syrupy. You can strain it for a nice smooth, thin syrup or blend it for a thicker syrup. Finally, store-bought corn syrups, pancake syrups, and caramel syrups are very shelf-stable, similar to their store-bought chocolate syrup cousins. They are not likely to freeze well.

Depending on the quality of your fudge, it may last anywhere from one week to a month. Ironically, the better the quality — meaning the fewer preservatives — the shorter the lifespan will be. Unopened maple syrup is fine to be stored at room temperature, but can opened maple syrup be stored at room temperature as well?

You might be able to get away with storing maple syrup at room temperature when it is opened, but, you will find that the taste and texture of the maple syrup might deteriorate sooner than what it might if it is kept in the refrigerator. It is safer than to just store the maple syrup in the fridge and use it within 6 months.

Keeping the open maple syrup at room temperature can also quicken the growth of mold. Imitation maple syrup is made mostly of corn syrup and has a small amount of maple syrup, or even artificial maple syrup, mixed in to give it that rich taste. These store-bought imitation syrups are often made with preservatives, which means that these syrups can be kept at room temperature for a longer period of time. You do not need to refrigerate these imitation syrups, but it is a good idea to do so just to be safe.

You often do not need to freeze these imitation syrups either to prolong their shelf life, as the preservative allow them to keep for long enough to be enjoyed before spoiling. While maple syrup does not actually freeze, it can be placed in the freezer to prolong its lifespan and quality. The maple syrup will not turn frozen in the freezer, but it will thicken more than what the consistency usually is.

Freezing the maple syrup helps to slow down the deterioration of the color, quality, and taste of the maple syrup. The chemical reaction that happens when the maple syrup is exposed to oxygen does start the count down to the maple syrup spoiling, so keeping the maple syrup in a tightly sealed container in the freezer allows it to stay fresher for longer, and close by for when you need a topping for your pancakes and waffles!

Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong. Along my journey, I actually really fell in love with writing about food. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me!

Save my name, email, and website in this browser for the next time I comment. Foodsguy Freezing How To.