Invert Sugar





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!



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    5 Discussions

    I've never heard of Invert Sugar before. How you you use it? is it a sugar substitute?

    1 reply

    It's used a lot in candy making when you need to have a smooth creamy texture like the goodness that is in the center of Cadberry Eggs. It also has its place in the homebrew scene.
    And no it really isn't a substitute for regular sugar...

    distilled water only or is tap or filtered ok?
    you mixed mesurements
    is that 6 Oz so 6/16th of lbs?

    1 reply

    Filtered water would be fine. Not sure I understand how I "mixed measurements". 1/2 lb = 8oz or 226g. Hope that helps.