Homemade Invert Sugar
Homemade Invert Sugar
Ingredients
- 1000 gram granulated sugar
- 400 gram water
- 9 gram cream of tartar
Instructions
- 1
Combine the granulated sugar, water, and cream of tartar in a medium-sized saucepan. Stir gently to combine the ingredients.
⏱️ 2 min
- 2
Place the saucepan over low heat. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the mixture but not touching the bottom of the pan.
⏱️ 1 min
- 3
Slowly heat the mixture, stirring occasionally to dissolve the sugar, until the temperature reaches 237°F (114°C). This process should take approximately 10-15 minutes. Do not let the mixture boil rapidly.
⏱️ 15 min•🌡️ 237
- 4
Once the invert sugar reaches the target temperature, carefully remove the saucepan from the heat. Allow it to cool slightly before transferring to a clean, airtight container, such as a mason jar. Store at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Invert Sugar
- 1000 gram granulated sugar
- 400 gram water
- 9 gram cream of tartar
Instructions
- 1
Combine the granulated sugar, water, and cream of tartar in a medium-sized saucepan. Stir gently to combine the ingredients.
⏱️ 2 min - 2
Place the saucepan over low heat. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the mixture but not touching the bottom of the pan.
⏱️ 1 min - 3
Slowly heat the mixture, stirring occasionally to dissolve the sugar, until the temperature reaches 237°F (114°C). This process should take approximately 10-15 minutes. Do not let the mixture boil rapidly.
⏱️ 15 min•🌡️ 237 - 4
Once the invert sugar reaches the target temperature, carefully remove the saucepan from the heat. Allow it to cool slightly before transferring to a clean, airtight container, such as a mason jar. Store at room temperature.
⏱️ 2 min