Invert syrup

Hello, everyone!

We are suggesting a recipe for the invert syrup! In many recipes, it can be used as a substitute for glucose (for example, in some glaze recipes).

1. Place 300 g (10.60 oz) of sugar in a stewpan with a thick bottom, and pour 130 g (4.60 oz) of warm water. Put the saucepan over a low heat, and bring the syrup to a boil; add 1/3 teaspoon of the lemon acid, and stir.
2. Next, let the syrup boil on the low heat! I draw your attention to the fact that the syrup should be boiling! Cover the syrup, and cook it for 20 to 30 minutes.

There are two criteria for the readiness: 

- reaching the temperature of 107-108C (224 to 226F);

- thick thread test: place a syrup drop in the ice water, and then rub it between your fingers. When you separate the fingers, a thick thread of syrup should be pulled.

When I cooked the syrup for the first time and focused on the thick thread, I digested it and it turned out to be more amber in color. The correct syrup should be golden brown, like a very light honey. Therefore, the next time I was guided by the temperature of the syrup, and not by the cooking time or the "thick thread" test.

The syrup may appear thin immediately after cooking, but it thickens as it cools. Pour the syrup into a jar, close the lid, and you can store it in the fridge for several months.