If you are a baker or a confectioner, you may have come across recipes that call for inverted sugar. Inverted sugar is a type of sugar syrup that has a different chemical structure than regular granulated sugar. It is commonly used in recipes to enhance flavor, improve texture, and increase shelf life. In this step-by-step guide, we will walk you through the process of making inverted sugar at home. Let’s get started!

What is Inverted Sugar?

Inverted sugar is a mixture of glucose and fructose, whereas regular granulated sugar is made up of sucrose. The inversion process involves breaking down the sucrose into its simpler forms – glucose and fructose. This process increases the sweetness of sugar and makes it easier to digest.

Ingredients:

  • 2 cups of granulated sugar
  • 1 cup of water
  • 1/4 teaspoon of cream of tartar

Step 1: Dissolving the Sugar

In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir the mixture over medium heat until the sugar has completely dissolved.

Step 2: Adding Cream of Tartar

Once the sugar is fully dissolved, add in the cream of tartar. This ingredient acts as a catalyst to speed up the inversion process.

Step 3: Bringing it to a Boil

Turn up the heat to high and bring the mixture to a rapid boil. Stir occasionally to prevent the sugar from sticking to the bottom of the pan.

Step 4: Testing for Consistency

To test if the inversion process is complete and the syrup has reached the desired consistency, drop a small amount of the syrup into a glass of cold water. If it forms a soft, pliable ball, then it is ready. If the syrup is still too runny, continue boiling and test again after a few minutes.

Step 5: Cooling and Storing

Once the desired consistency has been achieved, remove the saucepan from heat and let it cool. Once cooled, transfer the inverted sugar syrup to a clean, airtight container for storage.

Usage and Storage Tips

  • Inverted sugar can be used as a substitute for regular sugar in recipes that require improved moisture retention, like fondant or ice cream.
  • Store the inverted sugar in a cool and dry place, away from direct sunlight.
  • The inverted sugar syrup can last for several months if stored properly.

Now that you know how to make inverted sugar at home, experiment with it in your favorite recipes and enjoy the enhanced flavors and textures it brings to your baked goods and confections!

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