Homemade Invert Sugar Syrup
Invert sugar is made by cooking ordinary sugar with water and a small amount of acid, which hydrolyses the sucrose. The result is a clear syrup that is sweeter than regular sugar, with properties that make it extremely useful in pastry.
Servings :1 small jar
Ingredients
- 250 g granulated white sugar
- 120 g water
- 0.3 g citric acid
Instructions
- Combine all the ingredients in a saucepan.
- Cook over the heat until the syrup reaches 114°C (237°F). Do not stir while it cooks.
- Check the temperature with a probe thermometer – accuracy matters here.
- Leave to cool, then transfer to a clean jar.
Equipment
- Saucepan
- Probe thermometer
- Clean glass jar
Notes
Store the jar tightly closed at room temperature or in the fridge.