Introduction: Invert Sugar
Invert sugar is sweeter than ordinary sugar and it is less likely to crystallize. Having a slightly different taste it is very useful in various types of cooking and food processing. Invert sugar is made from cane sugar or beets that is broken down into its elemental parts; glucose and fructose.
Invert sugar can be easily made at home by boiling a mixture of cane sugar, cream of tartar (citric acid may be used as a substitute), and water.
Step 1: Ingredients
Gather the necessary components:
1/2 pound (226g) cane sugar
1/8 tsp (1/2g) Cream of Tartar (Citric acid can be used)
3/4 cup (175ml) distilled water
Step 2: Making the Syrup
Heat on medium on an induction or electric cooktop rather than gas in a nonreactive sauce pan (stirring occasionally) until the mixture begins to boil.
Once the mixture has started to boil do not stir any longer.
The mixture needs to be cooked at a minimum of 236 degrees Fahrenheit (114c) for 20 minutes (for a lighter colored syrup) up to 2 hours (for a darker syrup).
While cooking it is helpful to brush down the sides of the saucepan with a wet pastry brush to help remove any sugar crystals that may have stuck.
Cover, let cool, then place into desired container into the refrigerator. Invert sugar can be stored for up to 1 year!