Very often in recipes for sweet desserts and homemade baked goods, invert syrup is found among the necessary ingredients. It can, of course, be purchased at finished form. But for those housewives who often prepare such products, it is more advisable to make this ingredient yourself at home. It will be absolutely easy to implement this, especially since you will have at hand the right recipes, which we will describe below.
How to make sugar invert syrup at home - recipe
Ingredients:
- granulated sugar – 300 g;
- filtered water – 130 ml;
- citric acid – 1/3 teaspoon without a slide.
Preparation
To prepare invert syrup at home, we will need a steel saucepan or stewpan with a thick bottom, as well as a special thermometer for measuring the temperature of the caramel.
Pour granulated sugar into the “correct” bowl and pour in hot water, then place it on the stove burner, setting it to low heat, and heat it with continuous stirring until all the crystals dissolve. After the contents boil, add citric acid and stir. We continue cooking the mixture to a temperature of 107-108 degrees (measured with a thermometer). This will take an average of twenty to forty minutes. The syrup should not boil too much - the fire should be as minimal as possible.
After cooling, the finished syrup should form a thick thread (4-5 mm) if you take a drop with two fingers and quickly squeeze and unclench them. Also, when cooled, the product is very similar in texture to liquid light honey. If you get one, it means that the preparation technology was followed correctly and the finished substance is invert syrup of the highest quality.
How to make invert syrup at home - recipe with soda
Ingredients:
- granulated sugar – 700 g;
- filtered water – 290 ml;
- – 5 g;
- baking soda – 5 g.
Preparation
The sour taste of invert syrup can be neutralized by adding baking soda during preparation. This step is necessary if the acidity of the product exceeds the desired concentration or is undesirable for preparing a particular dessert. How to prepare such a syrup?
Initially, the technology for preparing invert syrup with soda is practically no different from the previous version. Granulated sugar mixed in required proportions With hot water. The dishes for this must be chosen with a thick bottom and should not be made of aluminum. After boiling sugar with water and dissolving all the sweet crystals, citric acid is added. After this, the mixture must be mixed, cover the container with a lid and, without stirring, simmer the contents over low heat to a temperature of 107-108 degrees.
Once the desired result is achieved, lift the lid and let the syrup cool to a temperature of 70 degrees. Depending on the room temperature and the diameter of the vessel, this may take ten to twenty minutes.
Now take baking soda into a dessert spoon and add a little boiled hot water. Add the soda solution into the container with the syrup and mix thoroughly. At this time, intense foaming will be observed, which gradually subsides and the foam disappears. During the cooling process, you need to stir the product with a spoon several more times. The result should be a transparent invert syrup, which after cooling will have the texture and color of a young
Invert syrup can easily replace honey in recipes that call for its use. This fact will be especially welcomed by those for whom the use of the product is contraindicated. Invert syrup is also a great substitute for maple syrup, corn syrup, or molasses. Products based on it retain their taste properties for a long time and do not become sugary. Invert syrup must be stored in the refrigerator.
- a sweet syrup consisting of a mixture of glucose and fructose, a small part of sucrose and water. This syrup is obtained as a result of simple manipulations with ordinary sugar at home, namely by heating an aqueous solution of sugar and acid.
So what's good invert syrup and what is it for:
— Inexpensive replacement for molasses, corn or maple syrups, confectionery glucose or even liquid honey.
- Anti-crystallizer. It will not allow sweet creams, fudges, preserves, jams, etc. to become sugary. Keeps marshmallows in good quality for a long time, without weathering. In ice cream, it greatly reduces the size and number of crystals, and also significantly softens the ice cream.
— Invert syrup by 20-25% sweeter than sugar due to the presence of free fructose crystals in it, that is, you can get the same sweetness with less use of the sweet source, which reduces the calorie content of the product.
— The syrup has good moisture-binding properties, so baked goods will not dry out and become stale so quickly and will last longer without loss of quality. For example, cookies remain soft for a long time and are stored well.
— Keeps dessert sugar fudges shiny and prevents surface cracking (drying out).
Now, for a more correct understanding of the essence, a little useful information. We need sucrose (more commonly just sugar) to break down into glucose and fructose. To do this, water is added to sugar. From a chemical point of view, the production of invert syrup is the hydrolysis of sucrose. Even with room temperature a solution of sugar and water will turn into invert syrup, but you will need to wait several years. Therefore, to speed up the process, the temperature is increased and acid is added (it does not react, it is only a catalyst). I usually use citric acid- the best option at home. The inversion itself takes about 40-45 minutes. The water is then evaporated to obtain a thick syrup. This may take another 10-15 minutes.
Ingredients
- sugar 1 kg
- water 440 ml
- lemon acid 1/4 tsp
The question may arise: “Why so much syrup?” I believe that if you are going to make syrup, then it is desirable that the output be a large amount of syrup, which will be enough for many dishes for several months. Fortunately, invert syrup is stored for quite a long time, it will last 6 months, and during this time it will already be used up.
Preparation
We prepare everything necessary ingredients. We will need a small saucepan, preferably with a thick bottom, and a cooking thermometer. 
Pour 1 kg of sugar into a saucepan with a thick bottom and pour 440 ml of water. Bring to a boil over medium heat, stirring constantly with a spatula until the sugar dissolves. If foam appears, remove it with a spoon. 
Reduce the heat on the stove to low and add 1/4 teaspoon of citric acid and mix lightly. At a low boil under closed lid cook the syrup for at least 40-45 minutes. We close the lid so that the water participates in hydrolysis and does not evaporate ahead of time. Then we remove the lid, turn up the heat on the stove to medium and cook the syrup until it reaches the consistency and color we want. This may take another 10-15 minutes. 
The higher the temperature we bring the syrup, the darker and thicker it will be. If you want to get a lighter syrup, then you should cook to a temperature of 108-110°C, but the syrup itself will not be thick. The golden-colored syrup of young honey concentration is achieved by boiling to a temperature of 112-113°C. There is an option to get a dark one thick syrup, it is achieved by cooking to a temperature of 118-120°C. 
If you don't have a thermometer, then things get more complicated. But there is a good way to test invert syrup. You need to scoop up a little syrup with a spoon and cool it with ice water, then you will immediately understand what the consistency of the syrup is when it has cooled. But, keep in mind that while the syrup is cooling on the spoon, it is still cooking in the saucepan and changes its state to become thicker, although you don’t see this when it’s hot.
The color of the syrup is determined by the fructose that is included in the syrup. The caramelization temperature of fructose is 110°C, that is, above this temperature, fructose gradually begins to color the syrup brown. The question arises: is it possible to make a transparent thick invert syrup? Answer: at home this is practically impossible; it is necessary to evaporate the water at a temperature below 110°C, thereby not caramelizing the fructose. This can take hours! In industrial conditions this is much easier to do; vacuum evaporators are used there.
So, the syrup is cooked, what next? That's it. There is an opinion that the syrup should be quenched with soda in order to neutralize the acid added earlier. I don't do this and the syrup works correctly for me. It's all about the concentration of citric acid. In many recipes there is obviously a lot of it, and if the syrup is not quenched with soda, then it turns out to be too sour. In my case, the syrup is not sour. Moreover, only liquid syrup can be deacidified (that is, quenched with soda) without harming it, since in this process a large amount of foam is formed in the syrup and in thicker variations, carbon dioxide will not leave the syrup, but will remain in it in the form of cloudiness and a large number of bubbles. The syrup may also have an unpleasant soda taste and may be bitter.
How can you tell if you got invert syrup or not? I am of the opinion that if the resulting syrup behaves like an invert syrup, namely, it does not crystallize like sucrose itself, and prevents it from crystallizing, then it is still an invert syrup. Regular sugar syrup will begin to sugar the next day, especially if at least one sugar crystal has gotten into it.
Pour the finished syrup into a glass or plastic container. In the photo it looks like the syrup is liquid like water. This is because the syrup is still very hot, and when it cools down it will become a good viscous consistency. It is best to store at room temperature for several months. In the refrigerator, the syrup may become too thick and difficult to work with. 
Ready! This particular syrup, in the photo, was boiled to 110°C. As you can see, it is not too thick and viscous, but almost completely transparent. 
This syrup was boiled to a temperature of 112-113°C. The color became darker, took on a nice golden color and also became thicker. 
This invert syrup was boiled to 115°C. It is amazingly viscous and has a pleasant color. This syrup can be useful for baking, adding a nice color to cookies and other pretzels. 
Now new culinary horizons are opening up for you and you can do something that was previously inaccessible. Experiment to your heart's content!
From the recipe you will learn what invert syrup is needed for and how to prepare it at home.
How often do you pass by recipes in which one of the ingredients is invert syrup? Making it at home is not that difficult!
Invert syrup is 10% sweeter than regular syrup sugar syrup. It is usually used in baking, as it is hygroscopic and protects products from becoming stale. In addition, homemade invert syrup in dough containing soda enhances the leavening effect. It is also used in the production of caramel, as it prevents the appearance of sugar crystals in them. It is also a very important component of glazes, fondants, and soufflés. Stock up on this the right product and see its wonderful properties!
The inversion process involves splitting beet sugar into glucose and fructose during cooking. This happens when sugar syrup is heated in the presence of an acid (lactic, tartaric, acetic or citric). Citric acid is most often used, as it does not give an undesirable taste to products.
Be careful that the syrup does not darken. This can happen during prolonged cooking or cooking in untinned containers. In the future, the syrup may darken when stored at high temperatures. The time for neutralizing the acid in the syrup is given conditionally, since this process may take a little time. The foam should completely disappear.
Output: 0.5 l
Preparation time: 5 minutes
Cooking time: ≈1–1.5 hours
Ingredients:
- Granulated sugar – 3 cups
- Water – 1.3 cups
- Citric acid – 0.5 teaspoon
- Baking soda – 0.3 teaspoon
How to make invert syrup at home: step-by-step recipe
Dissolve sugar in hot water.
Bring the syrup to a boil over medium heat while stirring constantly.
Pour citric acid into the pan with sugar syrup.
Stir the invert syrup, close the container tightly with a lid and cook at a low boil for about 25–30 minutes without stirring.
Cool the homemade invert syrup to a temperature of 70 ° C (about 20 minutes) and add soda.
In invert syrup, the process of neutralizing citric acid with soda will begin, accompanied by foaming.
Gradually the syrup becomes transparent, straw-colored.
Pour homemade invert syrup into small jars, seal tightly and store in the refrigerator for about 3 months.
Have you ever come across recipes in which molasses is one of the ingredients? For sure. And what did you do in such cases? Have you closed a recipe you liked (for example, a classic English Christmas cake), because it’s impossible to find this very treacle?
If you stock up on invert syrup, you can cook any dish that contains molasses or corn syrup (and this, by the way, includes not only baked goods, but even Bloody Marys and Caesar dressing). Making a substitute for capricious sweet ingredients - invert syrup - at home is quite simple.
Ingredients
- granulated sugar - 350 grams
- hot water - 155 ml
- citric acid (crystals) - 2 grams, which is two-thirds of a teaspoon
- baking soda - 1.5 grams, which is a quarter of a teaspoon
Preparation
Large photos Small photos
On a note
Do not cook the syrup for too long as it will change color from light to dark and take on a caramel flavor.
If, after adding soda, foam remains on the surface of the syrup for a long time (longer than 15 minutes), taste the syrup. If it is sour, it means that not all citric acid has been neutralized. Add some water and heat it up.
Boil the syrup in a heavy-bottomed saucepan with a tight-fitting lid to minimize evaporation.
Store the finished syrup in a well-tightened glass jar at room temperature.
Did you know that:
Invert syrup is used not only as a substitute for molasses in homemade baking. Many manufacturers of cakes, pastries, and bread use it in production, as indicated in the ingredients.
A little chemistry. Invert syrup is obtained by hydrolytic splitting of sucrose into fructose and glucose. In other words, as a result of the slow boiling of sugar syrup with citric acid (inversion), sucrose is split into glucose and fructose in equal quantities.
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In sweet recipes you can often find such a “beast” as glucose syrup (glucose). Few non-professionals know what it is and where to buy it. It is not sold in regular grocery stores! That's right. You can find glucose syrup in specialized confectionery stores or order it online. It can be replaced with molasses (although it is also not so easy to buy) or liquid honey, but then the finished product will have a honey taste and smell. Or you can do it differently - cook invert syrup! It is not difficult! There you are step by step recipe with photo.
Take 300 g of sugar.
Place it in a small saucepan with a thick bottom.
Pour 130 g of hot water into it.
Place on low heat and cook, stirring, until the sugar dissolves.
Bring to a boil, add citric acid (1/3 tsp) and stir.
Reduce the heat to low, cover with a lid and wait)
Once the syrup reaches a temperature of 107-108 degrees, it is ready! We can check this using a cooking thermometer...
...or testing on a thick thread. Scoop up some syrup with a spoon and cool quickly by dripping onto ice or ice water. Grab a drop of syrup and quickly clench and unclench your fingers. If a thick thread stretches, then the syrup is ready!
The correct invert syrup, after cooling, is similar in color and consistency to light liquid honey.
We pour it into a jar with a lid and safely store it in the refrigerator for several months, from time to time using it to our confectionery interests :)
Now about the nuances. It is extremely important to cook in thick-walled saucepan and at the lowest possible, excuse the oxymoron, fire! I heard that some housewives even periodically remove the pan from the stove for a couple of minutes during cooking so that the syrup does not heat up too quickly.
It is also very important not to overcook the syrup so that it does not darken, because then the icing based on it, for example, will be difficult to paint in bright colors. If you overcook it completely, it will become too thick and taste burnt sugar. To be honest, despite all the tricks, my syrup always reaches the desired temperature, color and consistency earlier than they usually write in recipes: not in half an hour, and especially not in 45 minutes, but already in 20 minutes (usually even less). And it works! You don’t need to focus on the consistency of the hot syrup; it will seem liquid to you, but after cooling it will thicken. However, this is clearly demonstrated by a test on a thick thread, for which a drop of syrup is cooled.
I would like to note that, at the request of TV viewers, I recently weighed the finished syrup. From this amount of products I got 325 g. It would have come out more if I had poured the syrup into the jar while it was still warm. And I left it overnight in the cauldron in which I cooked it; it cooled down and thickened considerably, and some of the syrup remained on the walls when transferring.
And further. In the vast majority of recipes, it is customary to add soda at the end. It acts as a neutralizer, suppressing acid. But I never do this, and my syrup does its job perfectly, and the taste of lemon is not noticeable in it at all. So maybe I'm brewing invert syrup and not academically, but the most important thing is that I can do it! Which means you can do it too.
