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Invert syrup
Invert syrup is an excellent substitute for honey. If you are allergic to honey and it is present in the recipe ingredients, you can confidently replace it with invert syrup. Baked goods come out soft and do not go stale for a long time. It is also used in the preparation of marshmallows, candies, meringues, mousses, and more. By following this step-by-step recipe, you will see how easy it is to make at home.
Preparation time: 60 minutes.
Ingredients
Show ingredients
- sugar - 350 g;
- citric acid (crystalline) - 2/3 tsp (not heaped);
- baking soda - ¼ tsp (not heaped);
- water (hot) - 155 ml.
Preparation
- Prepare the ingredients for making invert syrup according to the list.
- Measure the required amount of sugar and pour it into a heavy-bottomed pot where you will cook the syrup. Pour in 155 ml of hot water and place it on the fire. Stirring, bring to a boil.
- Measure the required amount of citric acid.
- Add the citric acid to the boiling sugar syrup, stir well. Cover the pot with a lid, reduce the heat to a minimum. It is very important that there is no strong boiling in the syrup, the liquid should barely be bubbling. It is good if you have a transparent lid to observe the cooking process. Tip: you can place a flame diffuser under the pot on a gas burner. This will provide even and minimal heating under the pot. As a result, the syrup will be light and transparent. Cook the syrup without stirring for 25-30 minutes.
- After the time is up, remove the syrup from the heat and let it cool slightly for 5 minutes. In the still hot syrup (80-90 degrees), add a pinch (1/4 tsp) of baking soda.
- Stir the soda into the syrup, and a thick foamy cap will immediately form on the surface of the syrup. After 10 minutes, the foam will subside and completely dissolve.
- The invert syrup is ready at home. Pour it into a glass jar for storage. Cover with a lid and store at room temperature (15-20 degrees) in a dark place. The syrup can be stored for a month or more.
In its warm state, the syrup is still liquid, but after cooling, it will thicken and resemble honey. In a cool place, the syrup thickens significantly, making it difficult to scoop with a spoon. Before use, the syrup can be warmed in a water bath.
