What is Invert Sugar?

Invert sugar is an edible mixture of glucose and fructose, which are both simple sugars. Invert sugar indeed is “sweeter than sugar” – in fact, it's 125% sweeter than ordinary white table sugar. That's one of the reasons bakers love it: it packs a stronger punch with less product. It is not found on most grocery store shelves. The good news is that homemade invert sugar is quickly made by anyone. Invert sugar has a long shelf life so make a batch and keep it in your refrigerator in a well sealed container for at least 6 months.

Uses

Invert sugar is used extensively in confectionary for preparations such as ganache, jellies, fudge, and taffy and in the preparation of sorbets and ice cream. Its ability for controlling crystallization and creating a smoother mouth feel in these products is the main reason why it is used in the first place. Invert sugar is hygroscopic which leads to a reduction of available water in food preparations, resulting in a longer shelf life of countless products. It lowers the spread of bacteria and basically acts as a preservative. The humectant properties of invert sugar are high and will keep products such as fillings for chocolates and fudge much longer moist and tender. Invert sugar also contributes to the Maillard reaction (caramelizing) and consequently will aid the browning process.

For many years confectioners and pastry chefs have added glucose and or corn syrup into boiled sugar applications to prevent these syrups from crystallizing. In these syrups, substituting corn syrup with invert sugar is something that can be done with parallel results. In confectionary applications such as ganache, invert sugar can be the sole source of sweetener, but in the case of sorbet, gelato, ice cream or cakes only about 5-10% percent of sugar is replaced with invert sugar.

How to Make Invert Sugar at Home

The process of removing chemical bonds in sugar to release sucrose may sound complicated and difficult, but it's actually a fairly quick process that is easy to follow. All you need is sugar, water, and an acid to break up the sucrose molecules.

Invert Sugar and Corn Syrup are very similar. They are both sweet and very smooth. Both also work as crystallization inhibitors. And they can help prevent or slow down crystallization in candies, toffee, ice cream fudge etc. Even though Invert Sugar and Corn Syrup are very similar there is a considerable difference in sweetness. Invert Sugar is sweeter than Corn Syrup. So small adjustments have to be made to the recipe or your finished product can be overly sweet.

1. Follow a 2:1 ratio of sugar to water. If you want to make 4 cups of invert sugar, use 4 cups of sugar and 2 cups of water.
2. Mix in 1/4 of a teaspoon of cream of tartar or citrus acid.
3. Keep the heat low until all the sugar is dissolved, stir frequently.
4. Once sugar is dissolved, stop stirring and increase the heat to medium until the mixture is boiling.
5. At this stage there will most likely be sugar crystals on the sides of the pot. You need to wash these down with a pastry brush dipped in water. Or alternatively cover the pan with a lid for 2 minutes and let the steam and condensation to wash them down. If left behind it will later cause a chain reaction and crystallization will occur.
6. Use a candy thermometer to monitor heat. Once mixture reaches 236F you can remove the mixture from heat, cover with a lid and let it cool completely before use.
7. Store the invert sugar in the refrigerator. It keeps for at least 6 month. Syrup will thicken in the fridge. Don’t be surprise that it may appear hard as cement when you take it out to use it. You can either let it sit at room temperature until it softens or microwaved it in 10 second intervals until it is somewhat pourable.