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.