Invert Sugar
This recipe will show you how to create invert sugar with just 3 ingredients. Use this inverted sucrose for example to extend the shelf life of your baked goods or prevent crystallisation in ganaches.
Servings: 250 ml
Notes
Most supermarkets have small packages of citric acid on their baking shelves. If you can’t find any, you can also use fresh lemon juice, which will also totally work.
Lemons contain around 5 % citric acid, that’s why you can replace some of the water with lemon juice. Just make sure you don’t get any fruit pulp into it. When you want to use lemon juice, press it through a sieve.
Ingredients
Invert Sugar (with citric acid)
- 250 g Sugar white
- 100 g Water
- 2,5 g Citric Acid
Invert Sugar (with lemon juice)
- 250 g Sugar white
- 50 g Water
- 50 g Lemon Juice
Equipment
- 1 Small pot
- 1 250 ml Jar
- 1 Kitchen Scale precise
Instructions
- Give all of the ingredients into the pot.
- Cook on medium heat until the sugar is dissolved and starts to bubble.
- Stir occasionally until the mixture reaches 114 °C. Don’t overheat it or it won’t be the right viscosity when cooled down.
- Pour it hot into a clean jar, close the lid and let it cool down at room temperature completely.
- You can easily store this at room temperature for months.
