Inverted sugar syrup is often made by using basic sugar syrup, also called
simple syrup, which is a mix of water and sugar that is slowly cooked and then
boiled for about a minute to produce liquid syrup. Sugar syrup can be made in
varying degrees of thickness, so recipes for proportions of sugar to water will
differ. To create inverted sugar syrup, you add an acid (lemon, etc) to simple
syrup, in order to start the inversion process that will recompose the chemicals
of sugar into their simpler component forms of glucose and fructose.
Inverted sugar syrup can also be naturally occurring. You’ll find that products
like honey contain quite a bit of invert sugar. More often, people either buy
commercially made syrup, or make it themselves by combining acids (lemon
juice or cream of tartar are common) and simple syrup in a recipe. For
instance, if you make jam, you’ll also create invert sugar by adding acids to
sugar and water. At other times, making the syrup is an intentional process in
order to produce certain baked goods.
What is Invert Sugar???