Inverted syrup

Invert syrup is a fantastic substitute for honey. If you have an allergy to honey and it is included in your recipe, feel free to replace it with invert syrup. This syrup keeps your baked goods soft and fresh for a longer time. It is also used in making marshmallows, candies, meringues, mousses, and more. By following this step-by-step recipe, you will see just how easy it is to prepare at home.

Serves: 1 serving.

Calorie content: 272 kcal per 100 grams of the dish.

Cooking time: 60 minutes.

Ingredients

• sugar - 350 g;
• citric acid (crystalline) - 2/3 tsp (level);
• baking soda - ¼ tsp (level);
• water (hot) - 155 ml.

Cooking

1. Gather all the ingredients needed to prepare the invert syrup.

2. Measure out the required amount of sugar and pour it into a heavy-bottomed pot where you will make the syrup. Add 155 ml of hot water and place it over heat. Stir the mixture until it comes to a boil.

3. Measure out the required amount of citric acid.

4. Add the citric acid to the boiling sugar syrup and stir well. Cover the pot with a lid and reduce the heat to the lowest setting. It is crucial to avoid a vigorous boil; the liquid should barely bubble. If you have a clear lid, it will help you observe the cooking process. Tip: you can place a flame diffuser under the pot on a gas burner. This will ensure even and gentle heating. As a result, the syrup will be light and clear. Cook the syrup without stirring for 25 to 30 minutes.

5. After the time is up, remove the syrup from the heat and let it cool slightly for about 5 minutes. In the still hot syrup (80-90 degrees), add a pinch (1/4 tsp) of baking soda.

6. Stir the baking soda into the syrup, which will immediately create a thick, frothy layer on the surface. After about 10 minutes, the foam will subside and completely dissolve.

Your homemade inverted syrup is now ready. Pour it into a glass jar for storage. Seal it with a lid and keep it at room temperature, ideally between 15 and 20 degrees Celsius, in a dark place. This syrup can last for a month or even longer.

When warm, the syrup is still quite liquid. However, as it cools, it will thicken and take on a honey-like consistency. In a cooler environment, the syrup can become very thick, making it difficult to scoop with a spoon. Before using, you can gently warm the syrup in a double boiler.