How to make invert syrup at home
If you decide to master the art of baking cakes, then in many recipes you can find such a product as invert syrup in the ingredients. Many will have questions: where to get it, is it possible and how to do it at home, what to replace it with? I'll try to simply answer your questions.
You will never think of the question of what to replace the invert syrup if you know how to cook it. You can make it yourself very simply. Indeed, it is very convenient to have ready-made invert syrup on hand at home. It can be used to replace syrup (corn, maple, etc.), honey or molasses. Invert syrup has a very high hygroscopicity, which allows you to keep confectionery and bakery products fresh much longer. And its anti-crystallization property will not allow the product to be candied and increase its elasticity and plasticity.
The recipe for invert syrup will require the presence of:
- 350 grams of granulated sugar,
- 155 milliliters of hot water,
- 2/3 tsp (without peas) or 2 grams of citric acid,
- ¼ tsp (without a slide) or 1.5 grams of soda.
How to make invert syrup at home
Pour sugar into a saucepan, which can be tightly closed with a lid, and pour very hot water, you can boil it. We put on low heat so that the sugar has time to dissolve and combine with water, and not sugar.
As soon as the first signs of boiling appear, pour in citric acid. With light movements, shaking the stewpan from side to side, we help the lemon dissolve. At this point, close the syrup with a lid, but make sure that weak signs of boiling are visible. You can't just stand there and warm up. We stand 35 minutes.
Remove the lid and remove from the fire. Leave the syrup alone for a couple of minutes. Now it's the turn of the soda, which we lightly dilute in water (do not pour it in its pure form), and watch how the fun reaction goes. Don't worry, everything will stop in a few minutes.
Pour the syrup into a jar with a tight lid. Let it cool down completely. It should be light and completely transparent. Invert syrup is ready.
