Light invert syrup
Origin of the recipe
Invert syrup is a sugar syrup in which sucrose has undergone hydrolysis—the breakdown of fructose and glucose by water in the presence of acid. This process causes the plane of polarization of light in the syrup to rotate to the left (invert). Natural honey has a similar polarization. Invert syrup preserves the color and flavor of foods well, preventing staling, crystallization, and the formation of ice crystals during freezing.
What do you need for cooking?
Ingredients
-
Refined sugar
-
Water
-
Citric acid
-
Soda
Kitchen utensils
- Bowl
- Spoon
- Ladle
- Jar
Step-by-step recipe
Step 1:
Pour refined sugar into a ladle and fill it with water.
Step 2:
Place the saucepan on the fire and, stirring very rarely, bring to a boil.
Step 3:
When the sugar and water begin to boil, stop stirring.
Step 4:
Bring to 108 degrees and add citric acid. Stir.
Step 5:
Heat the syrup to 110 degrees and remove from heat.
Step 6:
Let the syrup sit for 5 minutes to cool.
Step 7:
Add baking soda to the syrup and stir.
Step 8:
Stir occasionally until the reaction is complete. If the foam disappears, the reaction is complete. Pour into a jar and store at 15-20 degrees Celsius.
Cooking tips
It is very important to use refined sugar, not granulated sugar - it is purer.
If you don't have a thermometer, you can check the syrup's readiness another way. Drop a drop of syrup onto a plate, let it cool slightly, and then scoop it up between two fingers. If the syrup doesn't break when you separate your fingers, the temperature of 108 degrees Celsius has been reached.
