Invert Sugar Syrup
Invert sugar syrup can be used as a corn syrup substitute or in candy and dessert making to control crystallization or create a smoother texture. It also acts as a preservative. Got this recipe online. I've also added a recipe for golden syrup which is a type of invert sugar. I haven't tried the golden syrup one yet and I don't yet completely understand what the different uses are between the two. Golden syrup can be used for pancake syrup.
Recipe:
2 pounds 3 ounces extra-fine sugar (I put regular sugar in the blender on low for a few seconds)
16 ounces water
1/4 teaspoon cream of tartar or citric acid
*Note: Do not half or quarter this recipe. Invert sugar is very prone to crystallization especially in smaller batches.
In a saucepan over med-low heat, stir to a boil the sugar, water and cream of tartar (Or citric acid). Once the mixture boils, wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Cover the pan for 2 minutes. Remove lid and continue cooking, without stirring, to 236°F. Remove from heat and cover the pan. Let cool at room temperature. Pour into a storage container and keep in the refrigerator. Will last at least 6 months. If it crystallizes, it was heated too quickly. You can still use it, just reheat to dissolve.
Golden Syrup:
600 grams sugar, divided
3 tablespoons cold water
1 cup + 5 tablespoons boiling water
1/4 of a fresh lemon
In a saucepan put 100 grams of sugar and 3 tablespoon cold water over medium heat and cook and stir until it turns a medium golden color. Carefully and slowly add in the boiling water. After all the water is in, add the rest of the sugar and mix it all together. When all the sugar is completely dissolved, add the lemon (which will keep it from crystallizing). Simmer on low for 45 minutes, remove lemon, pour into glass jar through fine sieve and allow to cool.
Recipe:
2 pounds 3 ounces extra-fine sugar (I put regular sugar in the blender on low for a few seconds)
16 ounces water
1/4 teaspoon cream of tartar or citric acid
*Note: Do not half or quarter this recipe. Invert sugar is very prone to crystallization especially in smaller batches.
In a saucepan over med-low heat, stir to a boil the sugar, water and cream of tartar (Or citric acid). Once the mixture boils, wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Cover the pan for 2 minutes. Remove lid and continue cooking, without stirring, to 236°F. Remove from heat and cover the pan. Let cool at room temperature. Pour into a storage container and keep in the refrigerator. Will last at least 6 months. If it crystallizes, it was heated too quickly. You can still use it, just reheat to dissolve.
Golden Syrup:
600 grams sugar, divided
3 tablespoons cold water
1 cup + 5 tablespoons boiling water
1/4 of a fresh lemon
In a saucepan put 100 grams of sugar and 3 tablespoon cold water over medium heat and cook and stir until it turns a medium golden color. Carefully and slowly add in the boiling water. After all the water is in, add the rest of the sugar and mix it all together. When all the sugar is completely dissolved, add the lemon (which will keep it from crystallizing). Simmer on low for 45 minutes, remove lemon, pour into glass jar through fine sieve and allow to cool.
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