Invert Sugar
- Makes
- 750 ml
- Prep time
- 5 min
- Difficulty
- easy
Invert sugar gets its name from its ability to rotate the plane of polarized light. During production, ordinary table sugar (sucrose) is split into glucose and fructose.
Ingredients
Tick off while cooking – nothing is stored
Method
First, make the sugar syrup in a tall pot. Heat the water to 50 °C, then add the sugar.
Slowly heat the water and sugar to 80 °C until the sugar has completely dissolved. Do not let it boil. Once the sugar is fully dissolved and the temperature has been reached, remove the syrup from the heat.
Now add the citric acid, stir well, and let the syrup cool to 65 °C.
Once the syrup has cooled, add the baking soda and stir it in well. This is when the conversion takes place, and the syrup will begin to foam.
After the syrup has cooled down, pour it into a bottle and store it in an airtight container. Stored this way, the syrup will keep for about a year.
Notes
I use invert sugar in ice cream, but also to sweeten liqueurs. Its resistance to crystallization benefits the ice cream, making it very creamy.
Invert sugar is about one third sweeter than regular sugar, so the amounts need to be adjusted and reduced accordingly when using it.
The invert sugar made here has a concentration of 70%.