Invert syrup is obtained by heating an aqueous solution of sugar with an acid, and an inversion process takes place, consisting in the decomposition of sucrose into fructose and glucose.
Description of preparation:
Acid is used for inversion (in our case citric acid). Invert syrup has anticrystallization and moisture-binding properties, which increases the shelf life of products without loss of quality. Creams, sugar fudge and other products made using invert syrup are not sugared during storage. Invert syrup can be used instead of corn syrup, confectionery glucose, maple syrup, molasses.
See the recipe, I will tell you how to cook invert syrup.
Ingredients:
- Sugar - 250 Grams
- Water - 130 Milliliters
- Citric acid - 1 gram
Servings: 1
How to cook "Invert syrup"
1. You will need sugar, water and citric acid for the syrup.
2. Put sugar in a saucepan and cover it with hot water, bring to a boil, add citric acid, dissolve it. Boil the syrup for about 20 minutes, but the liquid should not boil, but slowly slowly slowly blow bubbles. Bring the syrup to 109-110 degrees.
3. Ready syrup consistency should be liquid, like honey. Color from light golden to amber. After cooling, the syrup will become noticeably thicker, so do not overcook it!
4. Pour syrup into jars, screw on caps and store in the refrigerator for up to 3 months.
5. Done!
Source: povar.ru