How To Make Invert Sugar At Home (Step-By-Step)
Inverted sugar is not only useful in improving the texture and shelf life of baked goods, but it can also be used to improve the quality of spirits by creating a smoother, well-rounded drink due to its high fermentability, making it a secret ingredient for bakers and distillers alike. Here's how you can make make invert sugar for home brewing.
Equipment
- Large saucepan
- Pastry Thermometer
- Wooden spoon
- Glass jar or airtight container for storage
Ingredients
- 4 cups granulated sugar
- 2 cups water
- 1/4 tsp citric acid (or edible acid of choice)
Instructions
- Step 1: Pour the sugar and water into the saucepan.
- Step 2: Heat the mixture over medium heat, stirring constantly until the sugar dissolves.
- Step 3: Add the citric acid and stir.
- Step 4: Insert a thermometer and stir occasionally until it reaches 236℉ (113℃). This can take anywhere from 20 to 30 minutes.
- Step 5: Remove it from the heat and let it cool to room temperature.
- Step 6: Transfer to a glass jar or airtight container for storage.
Notes
Storage:
Store the syrup at room temperature for 6 months to a year.