Inverted Sugar

Invert Sugar Syrup

• Into a stainless steel sauce pan, pour water, add sugar and cream of tartar or citric acid. Stir well.
• Heat the mixture on low heat, stir until all of the sugar is dissolved. 
• Once sugar is dissolved, STOP STIRRING and increase the heat to medium to high and bring the mixture to a boil.
• At approx 105 degrees (c), the mixture will clarify, you will see it happen as it boils up and settles down and clears up - this is your way to know you are on the right track
• If you have sugar crystals forming on the side of the pan, you can brush them down with a clean pastry brush that was dipped in water - do not let the pastry brush touch the mixture - an easier way it to put the lid on the pan for a few mins and the condensation will wash it down for you and get rid of the crystals.
• When your mixture reaches 114 degrees (c) - you have reached soft ball stage of sugar making process - remove from the heat and place the lid on it and leave it to cool.
• The inverted sugar will become super thick when it cools so this is how you know, you nailed it.
• Pour into sterlised jars, lid them and place into the fridge
• They will keep for up to 6 months which is awesome!

What can you use Inverted sugar for? Oodles of stuff!

• Russian Marshmallows
• Regular marshmallows
• Italian marshmallows
• Cakes
• Cookies
• Candy/lollies
• Fudge
• Cupcakes and so much more

FAQ :

Can I use Glucose instead of inverted sugar if the recipe calls for and I don't have any? In most cases no. Inverted sugar has a different chemistry and will yield different results. This recipe is so easy to make and lasts ages, just making you lazy thing! And it's wayyyy cheaper than buying it premade! Come on... give it a go!

Why do we use inverted sugar? So many reasons but the main one is to prolong the shelf life of a product. For example, regular marshmallows without inverted sugar are around 3 to 5 or up to 7 days. Inverted sugar will take their shelf life up to 10 to 12 days.