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
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.
