Invert syrup
Description
The dish is prepared without unnecessary complications. An acid (in our case, citric acid) is used for inversion. Inverted syrup has anti-crystallization and moisture-binding properties, which extends the shelf life of products without loss of quality. Creams, fondant, and other confections made with inverted syrup do not crystallize during storage. Inverted syrup can be used instead of corn syrup, confectioner's glucose, maple syrup, or molasses. See the recipe—I'll explain. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. For the syrup, you will need sugar, water, and citric acid.
- 2
Step 2
2. Place the sugar in a saucepan and pour in hot water. Bring to a boil, add citric acid, and dissolve it. Simmer the syrup for about 20 minutes; the liquid should not boil vigorously, but only slowly and occasionally release small bubbles. Cook the syrup until it reaches 109–110°C.
- 3
Step 3
3. The finished syrup should have a consistency similar to honey, with a color ranging from light golden to amber. After cooling, the syrup will become noticeably thicker, so be careful not to overcook it!
- 4
Step 4
4. Pour the syrup into jars, seal with lids, and store in the refrigerator for up to 3 months.
- 5
Step 5
5. Done!