Very often, in recipes for sweet desserts and homemade baking, invert syrup is found among the necessary ingredients. Of course, you can buy it in ready-made form. But those housewives who prepare such products often, it is more expedient to make this ingredient independently at home. It will be absolutely easy to implement, especially since there will be right recipes at hand, which we will describe below.
How to make invert sugar syrup at home - recipe
Ingredients:
- granulated sugar - 300 g;
- water filtered - 130 ml;
- citric acid - 1/3 tsp spoon without a slide.
Preparation
For the preparation of invert syrup at home, we will need a steel saucepan or stewpot with a thick bottom, as well as a special thermometer for measuring the temperature of caramel.
In the "right" vessel, pour sugar and pour hot water, then place it on the plate of the plate, adjusting it to a weak heat, and warm with continuous stirring until all the crystals are dissolved. After boiling the contents add citric acid and mix. Continue cooking the mixture to a temperature of 107-108 degrees (measure with a thermometer). This will take an average of twenty to forty minutes. The syrup should not boil strongly - the fire should be the most minimal.
The finished syrup after cooling should form a thick thread (4-5 mm), if the drop is taken with two fingers and quickly squeezed and unclamped. Also in a cooled form, the product is very similar in texture to liquid light honey. If this has turned out for you, it means that the technology of preparation was met correctly and the ready substance - invert syrup of the highest quality.
How to cook invert syrup at home - recipe with soda
Ingredients:
- granulated sugar - 700 g;
- water filtered - 290 ml;
- citric acid - 5 g;
- food soda - 5 g.
Preparation
Sour taste of invert syrup can be neutralized by adding baking soda in the process. This step is necessary if the acidity of the product exceeds the desired concentration or is undesirable for the preparation of one or another dessert. How to cook such a syrup?
Initially, the technology of invert syrup preparation with soda practically does not differ from the previous version. Sugar sand is mixed in the required proportions with hot water. The dishes for this are chosen necessarily with a thick bottom and should not be made of aluminum. After boiling the sugar with water and dissolving all the sweet crystals, citric acid is added. After that, the mixture must be mixed, cover the container with its lid and, without stirring, heat the contents at the lowest heat to a temperature of 107-108 degrees.
After reaching the desired result, lift the lid and let the syrup cool to 70 degrees. Depending on the temperature in the room and the diameter of the vessel, this may take from ten to twenty minutes.
Now, baking soda is poured into a dessert spoon and a little bit of boiled hot water. We introduce the soda solution into a container with syrup and mix thoroughly. At this time, intense foaming will occur, which will gradually subside, and the foam disappears. In the process of cooling a few more times you need to mix the product with a spoon. As a result, a transparent invert syrup should be obtained, which after cooling will have a texture and color of the young liquid honey.
Inverted syrup may well replace honey in recipes, where its use is provided. This fact will be especially welcomed by those who use the product contraindicated. In addition, invert syrup will be an excellent substitute for maple or corn syrup, as well as treacle. Products based on it for a long time retain their taste and do not sugar. Store the invert syrup in a refrigerator.