Treacle Recipe Without Molasses | Homemade Lemon Sugar Syrup
A simple homemade treacle syrup made with sugar, lemon, and water — no molasses needed! Perfect for dark fruitcakes, puddings, and caramel-flavored desserts.
Equipment
- 2 pans or sufurias
- Measuring Cup
- Lemon squeezer (optional)
- Heatproof container or glass jar for storage
- Spoon for stirring
Ingredients
- ½ cup sugar
- ¾ cup water (divided)
- 1 medium-sized lemon
Instructions
- Squeeze the Lemon:Begin by squeezing half of the lemon. Strain out the seeds and keep the juice aside for later use.
- Caramelize the Sugar:In a pan, combine ½ cup sugar and ¼ cup water. Place it over medium–high heat and swirl the pan occasionally as the sugar dissolves.Once all the sugar has dissolved, reduce the heat slightly and let it simmer gently. Add the lemon juice gradually, a little at a time.Now lower the heat to the lowest setting and allow the mixture to simmer until it turns a golden-brown caramel. Keep a close eye on it so it doesn’t burn. (This takes about 10–12 minutes. The lemon helps prevent sugar crystals from forming, ensuring your treacle stays smooth.)
- Boil the Remaining Water:In a separate pan, heat the remaining ½ cup of water together with the rest of the lemon juice until it comes to a boil. Turn off the heat once it boils.Begin this step about 2 minutes before your caramelizing sugar reaches a golden-brown color so the hot water is ready for the next step.
- Combine Carefully:Gradually pour the hot lemon water into the caramelized sugar mixture—slowly and from a safe distance, as the mixture can bubble vigorously.Stir gently until all the water is incorporated.
- Simmer and Finish:Bring the mixture back to a boil, then reduce the flame and let it simmer for 2 to 3 minutes. Your homemade treacle will thicken slightly as it cools.
- Cool and Store:Turn off the heat and pour the treacle into a heatproof container (not plastic). Allow it to cool completely. As it cools, it will thicken into a rich, glossy syrup.Once cool, transfer it to a clean, airtight jar. You can keep it for several weeks and use it whenever you bake fruitcakes, puddings, or even drizzle over pancakes for that deep caramel flavor.
Video
Notes
Why This Recipe Works So Well
- Uses simple, budget-friendly ingredients.
- No molasses or hard-to-find syrup required.
- Lemon prevents crystallization and adds a fresh touch.
- Perfect for fruitcakes, Christmas cakes, and dark bakes.
- Store in a glass jar with a tight lid.
- Keep in a cool, dry place for up to a month.