How to make Invert Sugar Syrup
Finally, I decided to make Invert Sugar Syrup. Wait! But what is Invert Sugar?
HOW TO MAKE INVERT SUGAR SYRUP ?
- Many recipes, such as Homemade Marshmallows, Candies, Caramels, and Peppermint Patties, use corn syrup. But it is not available everywhere. I’ve heard of invert sugar, but I thought it was too complicated to make, so I never looked it up. Not until recently.
- I was surprised to discover that Invert Sugar Syrup is actually quite simple to make. It’s derived from table sugar (sucrose). To make it, you only need three ingredients (table sugar, water, and acid) and a candy thermometer to measure the temperature.
WHAT IS INVERT SUGAR?
- Invert Sugar is a popular sweetener among pastry chefs.
- It can inhibit or slow down crystallization in candies, toffee, ice cream, fudge, icing, ganache, fondant, etc.
- It is also hygroscopic and can help keep baked goods fresher for longer.
- Additionally, invert sugar is easier to use for sweetening cold drinks than table sugar.
- And it’s simple enough to make at home using table sugar (sucrose), water, and acid (cream of tartar, citric acid, or lemon juice).
TOOLS YOU NEED
- Nonreactive Pan
- Cream of Tartar or Citric Acid
- Pastry Brush use it to brush down the sides of the pan with water to remove sugar crystals
- Kitchen Scale
- Candy Thermometer to measure the correct temperature of syrup
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INGREDIENTS
- Table Sugar
- Water
- Acid – you can use cream of tartar or citric acid. Lemon juice can also be used, but I haven’t tried it.
WHY DO I NEED TO ADD ACID?
- I had the same question when I first read the recipe. Here is a simple explanation:
- Basically, table sugar is a disaccharide. It’s made up of two sugar molecules, glucose and fructose.
- These 2 bond together.
- To break the bond between them, a hydrolysis reaction is used (a chemical reaction that involves water).
- The addition of acid helps to split sucrose (table sugar) into glucose and fructose.
Into a non-reactive pan (I used 3qt/3-liter stainless steel pan), add water, cream of tartar or citric acid, and granulated sugar.
DISSOLVE SUGAR
- Stir well to combine.
- Heat the mixture on low heat until all of the sugar is dissolved.
- You can check the wooden spoon for traces of crystals or rub the mixture between your fingers to detect them. If you feel a grainy texture, cook for a little longer to dissolve all of the sugar.
- Dissolving this amount of sugar can take approximately 10 minutes at low heat.
SUGAR CRYSTALS
- Once all of the sugar is dissolved, increase the heat to medium and stop stirring. Bring the mixture to a boil.
- At this stage, there will most likely be sugar crystals on the sides of the pot. You need to wash these down with a pastry brush dipped in water. Or alternatively, cover the pan with a lid for 2 minutes and let the steam and condensation wash them down.
- Attach a candy thermometer to the pan and continue cooking the syrup. Again, if you notice any sugar crystals on the sides, brush them with the pastry brush dipped in water. It’s important to dissolve any sugar crystals. If left behind, it will later cause a chain reaction, and crystallization will occur.
- Cook sugar syrup till it reaches a Soft Ball Stage (236-240°F). It took me about 60 minutes to make the invert sugar syrup from start to finish.
COOL TO ROOM TEMPERATURE
- Remove the pan with syrup from the heat. Cover the pan with a lid and let it cool to room temperature.
- Very important: when ready to pour it into the jar from the pot it was cooked in, double-check the sides of the pan. If you see any crystallized sugar on the sides of the pan, use a damp kitchen towel to gently rub those spots until the crystallized sugar is gone.
- When pouring it out of the pan, by accident, it’s easy to introduce crystallized bits to the invert sugar syrup, and then it’s a chain reaction; you can end up with all of the invert sugar syrup crystallized in just a few days.
HOW TO STORE INVERT SUGAR SYRUP
- This recipe makes about 4 cups of invert sugar syrup. I pour the cooled syrup into 2-pint jars. Then I seal the top with food wrap and close the jar with a lid. Store the invert sugar in the refrigerator. It keeps for up to 10 months.
- Invert syrup thickens as it cools and even more once refrigerated. As a matter of fact, don’t be surprised to find it solid when you take it out of the fridge. When I first took it out of the fridge, I could barely make a dent in it with a spoon.
- You can either let it sit at room temperature until it softens or microwave it in 10-second intervals until it becomes somewhat pourable.
USING INVERT SUGAR SYRUP IN RECIPES
Invert sugar syrup is 1.3 times (30%) sweeter than regular sugar. In recipes that use regular sugar, you can only substitute a portion of the sugar with invert sugar syrup.
- 10-20% in cookie recipes, pastries with butter
- 20-25 % in ice cream
- 50% in baked goods, including yeasted bakes
CAN I USE INVERT SUGAR IN PLACE OF CORN SYRUP ?
- Yes. Invert Sugar and Corn Syrup are very similar. They are both sweet and very smooth. Both also work as crystallization inhibitors. And they can help prevent or slow down crystallization in candies, toffee, ice cream, fudge, etc. I’ve used it to make Thick Caramel and Homemade Marshmallows with no issues. You can also use it in cakes and cookies to prolong their shelf life.
- Although Invert Sugar and Corn Syrup are very similar, there is a noticeable difference in sweetness. Invert Sugar is sweeter than Corn Syrup. Small adjustments need to be made to the recipe, or your finished product may be overly sweet.
MORE ABOUT INVERT SUGAR SYRUP
- You can learn more about this Sugar Syrup and find a Source Recipe
MORE DELICIOUS CANDY RECIPES
Invert Sugar Syrup Recipe
Make about 4 cups of inverted sugar syrup.Store in a glass jar in the refrigerator. Keep for 10-12 months.Serving size 1 tablespoon
Servings 64 servings
Calories 45kcal
Ingredients
Invert Sugar Syrup (imperial)
- 4 cup granulated sugar
- 6 tbsp granulated sugar
- 2 cup water
- 1 1/2 tsp cream of tartar
Invert Sugar Syrup (metric)
- 1 kg granulated sugar
- 480 ml water
- 5 grams cream of tartar
Instructions
Invert Sugar Syrup
- Into a non-reactive pan*, pour 2 cups(480ml) water, add 4 cups plus 6 tablespoons(1kg) of granulated sugar and 1½ tsp (5 grams) of cream of tartar.*I use stainless steel pot
- Heat the mixture on low heat until all of the sugar is dissolved. You can check if sugar is dissolved by rubbing the mixture between your fingers. Or stir with a wooden spoon and check for any sugar crystals on the spoon. If they are still sugar crystals, continue cooking until dissolved.
- Once sugar is dissolved, STOP STIRRING and increase the heat to medium. Bring the mixture to a boil. On the sides of the pan, you'll notice some of the sugar crystals stuck to the sides. This is normal. Brush the sides with a pastry brush dipped in water. Don't dip the brush in the syrup. Alternatively, you can cover the pan with a lid for a few minutes and let the condensation wash away any residual sugar crystals on the sides.
- While boiling, attach a candy thermometer and cook until the thermometer reaches Soft Ball Stage (236℉/114℃). Once it reaches this temperature, remove the pan from the heat and cover the pan with a lid. Let cool completely.
Storage
- Invert Syrup thickens as it cools. Pour it into a glass jar or other container that can be sealed tightly. I used 2 pint canning jars. Then cover the top with a food wrap and close with a lid. Store in the fridge. It keeps for at least 10-12 months.
Notes
- Can I use it in cookie dough to make cookies last longer? Yes, you can use 1 tablespoon of syrup per batch of cookie dough, like my Classic Vanilla Cut-Out Cookie Recipe.
- How to use invert sugar syrup? The syrup becomes firm in the fridge. Let it come to room temperature before using. I’ve been microwaving it in 10-second intervals until pourable.
- How to measure invert syrup? 1/4 cup of inverted syrup is approximately 85 grams. I use a digital scale.
- What does invert sugar taste like? Invert sugar is sweet, it has a very smooth texture, and it’s sweeter than corn syrup.
- Can invert sugar be used in place of corn syrup? –Yes. Invert Sugar and Corn Syrup are very similar. They are both sweet and very smooth. Both also work as crystallization inhibitors. Invert Sugar and Corn Syrup help prevent or slow down crystallization in candies, toffee, ice cream, and fudge. I’ve used it to make Thick Caramel and Homemade Marshmallows with no issues. However, there is a considerable difference in sweetness. Invert Sugar is sweeter than Corn Syrup. So minor adjustments have to be made, or the final product will be too sweet.
PIN IT for later
I made this a couple of weeks ago, and it’s perfect! Clear and thick without any crystallization at all. It pours straight from the fridge without being at all runny. Thank you!
HI Janice,
That’s fantastic.
What will you use it for?
Thank you SO MUCH for this recipe! I found a buttercream recipe by Sugarologie that has invert syrup as one of the syrups that can be used to make it. I looked online for it and could not find any at a reasonable price. In my search I came across your recipe. I am definitely making it to use in the buttercream recipe.
Hi Rachel,
Keep me posted how it goes. I can imagine it will make buttercream exceptionally smooth.
I followed your recipe this morning and poured the syrup into mason jars, covered them, and left them on the counter because i was going to make ice cream this evening. When I went to use it, I discovered it’s hard as a rock. I can’t get a spoon into it at all. What went wrong? Is there any way to salvage it?
Hi Niki,
Is it crystalized or just hard to spoon out?
If it’s the latter, you can microwave it in 20 second intervals until it gets more pliable. It’s very thick.
Was the mason jar sealed with a lid?
Hello, I was wondering if this would be the same sweetness as liquid glucose? Thank you!
Hi Katrina,
Actually, to my knowledge invert sugar syrup is sweeter than liquid glucose.
First of all, thank you for posting this! I have so many recipes that have called for this and I’ve always just subbed corn syrup as I didn’t want to buy a big amount from my suppliers. I never looked up a recipe for it because I had no idea you could actually make it. I figured, like corn syrup, it was just something you had to purchase. I’m excited to try this out the next time I run into a recipe that calls for it!
Hi Amber,
I love using it for so many things. Let me know if you have any questions.
Thank you.
Hani
Hello 👋🏻
I’ve been making icecream at home lately without a churner, so needed a lot of condensed milk.
Now condensed milk needs a lot of milk so that was getting expensive for me, so I decided to try one with corn syrup.
Now I didn’t wanna buy it cos that eliminates the purpose of making icecream at home, that is, all homemade, so I decided to diy it.
Well, this afternoon I tried a recipe-
1 cup sugar,3/4cup water and 1/4tsp citric acid.
After it cooled off, I chugged the syrup in freezer to see weather it’ll freeeze up. Sadly, it did. Rock hard frozen. Now I’m glad I did this before mixing it with some cream for icecream but I request you to help me here pls.
I was very happy that I syrup got ready in like 10mins 🤣 but was suspicious of it having a dark oil like . Well I guess I ended up cooking the sugar too much maybe? On high heat thinking it’ll be ready quicker 😅
Am I right? Would love your input here. I’ll try your recipe maybe tonight after dividing it by 4. Also my syrup was tangy and now I know y too. Ur using a 1/4tsp citric for 4 cups sugar while I used it for 1 😂😂 oh my
HI Lily,
how did the ice cream turn out? Yes, it’s 1/4 teaspoon. When invert sugar syrup cools it becomes very thick.
I store it in the fridge. Before using I gently re-heat it in the microwave just until pourable (5-second intervals)
Mine keeps crystalising after a couple of weeks. What am I doing wrong?
Hi Missy,
where are you keeping it?
Hi
At room temperature in a sealed jar. It’s fine for a week or so and then starts to crystalise.
Kind regards
Kaye
I store it in the fridge, right after I make it.
Hi
At room temperature in a sealed jar.
I recommend storing it in the refrigerator.
Looked lovely for a week or so, then crystallised rock hard. Not sure what I am doing wrong?
Hi Missy,
When you brushed the sides, did the brush get into the syrup?
I just made it and it turned milky white, hard and not sticky on the top. I don’t know what I did wrong
It’s important not to dip the brush in the syrup when brushing the side of the pan.
Thanks for posting the recipe; it is nice to know I can make this.
You can buy plastic lids for canning jars at the hardware store, Bed Bath and Beyond and Amazon
Hi Seth,
Thank you, great to know about plastic lids.
Hani
You can also use mayo lids. I keep mine for I this purpose
Hi Trish,
great idea!
I just made this yesterday and I don’t think it’s crystallized? I see a lot of people saying theirs did next day. I used it for a macaron ganache filling, going to test out today! So excited!! Thank you for this well-written, easy to follow recipe!
Hi Maira,
I’m glad it worked for you. Thanks for stopping by.
When I make it, I keep it well covered in the fridge, usually I have very little issues with crystallization
Although i did not use your recipe but chanced upon reading your article as i search on storage of inverted sugar. Please allow me to add that this worked with lemon juice which i used. Great article by the way xo
Hello,
that’s wonderful to know, thank you for sharing. How much lemon juice did you use?
Does using citric acid make it last longer than compared to using lemon juice?
Hello,
I don’t think so.
Is this more like a glucose? Most inverted sugars I’ve used like trimoline or nevuline are much more grainier. I’ve had to use in some recipes both glucose and trimoline.? Just curious. About the science behind it. Thank you
Hi Jacquie,
Yes, it’s silky smooth.
I’m surprised your trimoline (inverted sugar, invert sugar syrup) was grainy. I wonder if it was crystallized?
Glucose syrup is very similar to trimoline and is often suggested as substitute.
Trimoline also has some emulsifying properties and Glucose syrup has thickening properties.
Glucose syrup and corn syrup are not always a good substitute for invert sugar. Mostly yes, but it depends on the recipe.
Hi Hani – I made some invert sugar yesterday – however I think I added a little bit too much citric acid – the mixture is quite solid. I can microwave it – do you think it will be still usable?
Hi Stefanie,
did you refrigerate? It becomes very thick once it’s refrigerated. I just microwave it in 5 second intervals until it’s more pliable, usually 2 5 second intervals are enough or 3-5 sec. Then it should be easier to spoon or pour it out.Keep me posted how it goes. I just love how smooth it. 🙂
Question for using it to keep moisture in baked goods. Do you substitute it for all of the sugar in a recipe, or just replace a portion of the sugar with invert? I’ve read that it’s sweeter, and if you’re replacing all the sugar you would use 80% of the weight of the original. But I’m mostly just trying to keep my Christmas cookies from turning to sad rocks in the time it takes to get mailed places. I’ve been looking for how much sugar to replace with invert sugar and it’s rather difficult to figure out. If you have any ideas or resources for that I would greatly appreciate it.
Hi Candice,
You don’t want to replace all of the sugar with invert sugar syrup. What kind of cookies are you making?
To start with I would replace about 2-4% of the total amount of sugar used in your recipe with invert sugar.
I my recipe for cut out cookies I use about 1 tablespoon (recipe has 200 grams granulated sugar).
Hi Hani, You mention that the Invert syrup is sweeter than corn syrup and adjustment have to be made in recipes. Do you have a ball park figure/conversion rate? Example my caramel recipe calls for 2 cups corn syrup how much would you suggest using inver instead? Thanks!
Hi Robert,
I usually work with smaller volumes so I usually omit a 1 to 3 tablespoons. With 2 cups I’d say use 15% less and rest add water or other liquid you are using.
Hani – Can or should you use Invert in Royal Icing? Just curious about applications for this. I make chocolates, so I know I can use it there, but will it work in RI? Thanks! LisaMarie
Hi LisaMarie,
yes, you can use it in royal icing.
Hello Hani
I made the invert but scaled it down to a quarter if the recipe. The next day 80% of the jar had totally crystallised with only a couple of teaspoons still liquid! What have I done wrong? Tried three times now, sugar supplies running low locally!! Could it be because I am trying to make a smaller quantity that it is not cooking for long enough?
Hi Kaye,
I haven’t tried it with the scaled down recipe. When cleaning the sides, do you remember, do you dip the brush into the syrup? I just tested 2 batches:
first one I dipped the brush in the syrup and 2nd one I just use the lid method, to wash down the sides. Latter one is still clear no crystallization, 3 weeks later. First one crystallized few days later.
I store in the fridge.
Also, very important, when ready to pour it into the jar from the pot you cooked it in, double check the sides of the pan, if you see any crystallized sugar on the sides of the pan, take a damp kitchen towel and rub those spot until crystallized bits are gone. When pouring it out of the pan, be accident, it’s easy to introduce crystallized bits to the invert sugar syrup and then it’s a chain reaction.