Invert syrup: step by step recipe with photo for easy preparation

Invert syrup, also known as golden syrup, is commonly used to make pies and various desserts, which brings them good taste. This dessert has a beautiful amber color, rich fruity aroma and creamy texture. And for those who are allergic to honey, they can use this syrup instead.

Pick your recipe

According to Wikipedia, invert syrup is a mixture of glucose and fructose. Compared to sucrose (granular sugar), which we use every day, syrup is sweeter. Products made with it tend to retain moisture, have a delicate texture, and thus improve the sensation in the mouth. This ingredient is often used in bakery and pastry shops. It is also used in the process of making jelly, ice cream, ganache, pastries, candies, yoghurts and sweets.

The difference between homemade syrup and store-bought

Creating your own syrup is not too complicated and time-consuming. And also your homemade syrup is definitely superior in quality, and you know exactly what it contains, unlike processed syrup, which is likely to have various additives sold in supermarkets. All you need is sugar, water and lemon.

Other types of classic invert sugar

There are additional sources of invert sugar on the market, both natural and artificial. These include:

• Artificial honey

Technically the same as inverted sugar syrup, this product is called artificial honey, due to its honey taste.

• Simple syrup

Used in bars, it is a heated mixture of sugar and water, which creates different levels of invert sugar. Use this mix for cocktails.

• Maple syrup

Maple syrup contains a small amount of invert sugar, but this type is often used to create higher levels of cooking, for sweets, lollipops, ice cream and the like.

• Honey

Bees produce the invertase enzyme, which allows them to naturally destroy most of the sucrose into the reverse sugar form of glucose and fructose.

The nutritional value

One tablespoon of invert syrup contains 58 calories and 14.6 g of carbohydrates in the form of sugar. It does not contain fat, protein, fiber or cholesterol. Not a significant source of any vitamins or minerals.

Invert syrup step by step recipe (homemade golden syrup)

Description:

This recipe produces about 300 grams of delicious syrup. But if you want to halve the portion of sugar, you should not reduce the water. Water evaporates too quickly and the syrup does not have time to turn into a golden color.

Ingredients:

• 50 milliliters of fresh lemon juice (1 large lemon), strained

• 400 grams of sugar (white or brown), you can use 1 \ 2 white and 1 \ 2 brown

• 200 milliliters of filtered water

Instruction:

1. Squeeze the juice from one large lemon, and do not discard the peel. Strain the juice through a fine strainer or you can use several layers of gauze. Measure 50 milliliters of lemon juice and set aside for now.

   

2. Prepare a glass of filtered water.

3. Mix sugar and 200 milliliters of filtered water in a small stainless or ceramic pan. The deeper the pan, the better. Do not use a pan made of aluminum or cast iron. Heat over medium heat to a boil.

   

   A.

4. If there is too much foam, use a clean spoon, carefully remove as much foam as you can.

5. Add lemon juice and lemon peel (you can also without peel). Continue cooking until the mixture reaches a boil. Put on a low temperature and allow the solution to boil for 40-60 minutes.

6. Once lemon juice has been added, do not mix syrup from this point on.

7. While sugar is boiling, check the syrup every 10 minutes. If you notice any crystalline masses appearing on the walls (near the surface of the syrup), take a culinary silicone brush and a glass of water. Dip it in water and clean the walls of the pan so that the water flows into the syrup. This helps prevent sugar crystallization.

   

   A.

8. After 35 minutes, watch the syrup closely. You should notice that the color of the syrup becomes darker and more bubbles appear on the surface in the last 10 minutes of preparation.

9. When the color of the syrup turns yellow, measure it using a cooking thermometer. The temperature should be between 110 and 115 degrees. If the temperature of the syrup is elevated, and the color is still pale, you can add more water and boil a little more.

10. When the syrup is ready, remove the peel of the lemon, remove the pan from the heat, and let it cool completely.

    

11. Using a spoon or ladle, pour the invert syrup into a clean, airtight jar and store at room temperature.

12. The syrup will be ready for use after 24 hours. After 2-3 days, the bubbles will disappear, and the acidity will significantly decrease, thereby creating a fruity aroma and a more concentrated taste.