What is inverted sugar? The sugar we normally use to make our pastry is formed by several sucrose molecules. A sucrose molecule, in fact, is the union of a glucose molecule with a fructose molecule. Making inverted sugar implies, precisely, divorce between these two molecules, glucose and fructose. This divorce, usually, does our stomach when we digest sugar, because the necessary qualities are given for this to happen: there is moisture, acidity and heat. Therefore, to make inverted sugar at home we will only need to add a little water, an acid and heat to sugar. Do you want to continue knowing more about inverted sugar? Keep reading that in recipes, we give you all the keys to know how to make invert sugar and what it is for.
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| Ingredients to make invert sugar: |
| 150 milliliters of water (preferably mineral) 350 grams of sugar (1¾ cups) 3 grams of tartaric and malic acid or a teaspoon of lemon juice 2 grams of sodium bicarbonate sodium bicarbonate |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make invert sugar:
1. To make this invert sugar recipe, it is best to use the gasifying envelopes that sell for pastries. They are double sodas envelopes, where the exact amount you have to put for the recipe is already. There are several brands, but they all carry a white and another color or points. Some brands also tell you just what each envelope wears. One of the envelopes contains tartaric and malic acid, but that you can replace with a teaspoon of lemon juice, and another on includes sodium bicarbonate, which you will use without a possibility of substitution.
Trick: The exact amount of envelopes is 3.3 grams of tartaric and musical acid and 2.2 grams of sodium bicarbonate.
2. Put the water, better mineral, and heat it over medium heat. When it starts boiling, add the sugar and remove.
3. Add the tartaric and wiper acid (or the teaspoon of lemon juice if you don have envelopes), remove and cook over low heat for about 7-8 minutes.
4. Remove the fire mixture, add the sodium bicarbonate and remove.
5. Bicarbonate will make invert sugar spume. Remove from time to time while you let it cool to make less and less foam.
6. Once cold, pour the homemade invert sugar in a hermetic jar and guide it in the fridge.
Trick: We recommend that you put in the jar the date of elaboration of inverted sugar.
7. And you already have your invert sugar recipe ready to be used. As you can see, it has a consistency similar to that of a syrup, which is why it is also known as inverted sugar syrup. Will endure well saved in the fridge up to 1 year.
