Inverted Sugar Recipe

What is invert sugar? The sugar that we normally use to make our pastries is made up of several sucrose molecules. A sucrose molecule, in fact, is the union of a glucose molecule with a fructose molecule. Making inverted sugar implies, precisely, the divorce between these two molecules, glucose and fructose. This divorce, normally, is already done by our stomach when we digest sugar, since the necessary qualities are given for this to happen: there is humidity, acidity and heat. Therefore, to make inverted sugar at home we will only need to add a little water, an acid and heat to the sugar.

Do you want to continue knowing more about inverted sugar? Keep reading that in this article we give you all the keys to know how to make inverted sugar and what it is for.

Ingredients to make Invert Sugar:

• 150 milliliters of water (preferably mineral)
• 350 grams of sugar (1¾ cups)
• 3 grams of tartaric and malic acid or a teaspoon of lemon juice
• 2 grams of baking soda

How to make Invert Sugar:

1. To make this inverted sugar recipe, it is best to use the carbonating envelopes that are sold for confectionery.
2. They are double envelopes of sodas, where the exact amount that you have to put for the recipe already goes.
3. There are several brands, but they all have a white envelope and a colored or dotted envelope.
4. Some brands also tell you exactly what each envelope has.
5. One of the sachets contains tartaric and malic acid, but which you can substitute with a teaspoon of lemon juice, and another sachet includes sodium bicarbonate, which you will use without the possibility of substitution.
6. Tip: The exact amount of the sachets is 3.3 grams of tartaric and malic acid and 2.2 grams of sodium bicarbonate.
7. Put the water, preferably mineral, in a saucepan and heat it over medium heat. When it starts to boil, add the sugar and stir.
8. Add the sachet of tartaric and malic acid(or the teaspoon of lemon juice if you don’t have sachets), stir and cook over low heat for about 7-8 minutes.
9. Remove the mixture from the heat, add the packet of baking soda and stir.
10. The baking soda will cause the invert sugar to foam. Stir from time to time while you let it cool so that each time it foams less.
11. Once cool, pour the homemade invert sugar into an airtight jar and store in the fridge.
12. Tip: We recommend that you put the date the invert sugar was made on the jar.
13. And you already have your inverted sugar recipe ready to be used.
14. As you can see, it has a consistency similar to that of a syrup, which is why it is also known as invert sugar syrup. It will keep well stored in the fridge for up to 1 year.