Invert syrup, also known as golden syrup, is commonly used for making cakes and various desserts, which brings them good taste. This dessert has a beautiful amber color, rich fruity aroma and creamy texture. And for those who are allergic to honey, this syrup can be used instead.
According to Wikipedia, invert syrup is a mixture of glucose and fructose. Compared to sucrose (granulated sugar) that we use every day, the syrup is sweeter. Products made with it tend to retain moisture, have a delicate texture and thus improve mouthfeel. This ingredient is often used in bakery and pastry shops. It is also used in the preparation of jellies, ice cream, ganache, baked goods, hard candies, yoghurts, and candies.
Difference between homemade syrup and store bought
Making your own syrup is not too difficult and time consuming. Also, your homemade syrup is definitely superior in quality, and you know exactly what it contains, as opposed to processed syrup, which is likely to have various additives sold in supermarkets. All you need is sugar, water and lemon.
Other types of classic invert sugar
There are additional sources of invert sugar on the market, both natural and artificial. These include:
Artificial honey
Technically the same as inverted sugar syrup, this product is called artificial honey due to its honey-like taste.
Simple syrup
Used in bars, it is a heated mixture of sugar and water that creates different levels of invert sugar. Use this cocktail mix.
Maple syrup
Maple syrup contains small amounts of invert sugar, but this type is often used to create higher cooking levels, for candy, lollipops, ice cream, and the like.
Honey
Bees produce the enzyme invertase, which allows them to naturally break down most of the sucrose into the reverse sugar form of glucose and fructose.
The nutritional value
One tablespoon of invert syrup contains 58 calories and 14.6 grams of carbohydrates as sugar. It contains no fat, protein, fiber, or cholesterol. Not a significant source of any vitamins or minerals.
Step by step invert syrup recipe (homemade golden syrup)
Description:
This recipe produces about 300 grams of delicious syrup. But if you want to halve your sugar intake, you shouldn't cut your water either. The water evaporates too quickly and the syrup does not have time to turn golden.
Ingredients:
- 50 ml fresh lemon juice (1 large lemon), strained
- 400 grams of sugar (white or brown), you can use 1/2 white and 1/2 brown
- 200 milliliters of filtered water
Instructions:
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Squeeze the juice from one large lemon, and do not discard the peel just yet. Strain the juice through a fine strainer or you can use several layers of gauze. Measure 50 ml lemon juice and set aside for now.
Image - Prepare a glass of filtered water.
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Combine sugar and 200 ml of filtered water in a small stainless or ceramic saucepan. The deeper the pot, the better. Do not use an aluminum or cast iron pot. Heat over medium heat until boiling.
Image - If there is too much foam, use a clean spoon and gently remove as much foam as you can.
- Add lemon juice and lemon peel (without peel). Continue cooking until the mixture reaches a boil. Put on a low temperature and let the solution boil for 40-60 minutes.
- Once the lemon juice has been added, do not stir the syrup from now on.
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While the sugar is cooking, check the syrup every 10 minutes. If you notice any crystalline masses appearing on the walls (near the surface of the syrup), use a silicone cooking brush and a glass of water. Dip it in water and scrub the sides of the pot so that the water flows into the syrup. This helps prevent sugar crystallization.
Image - Watch the syrup more closely after 35 minutes. You should notice that the color of the syrup gets darker and more bubbles appear on the surface in the last 10 minutes of cooking.
- When the syrup turns yellow, measure it with a cooking thermometer. The temperature should be between 110 and 115 degrees. If the syrup is hot and the color is still pale, you can add more water and boil a little more.
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When the syrup is ready, remove the lemon peel, remove the pan from the heat, and let it cool completely.
Image - Using a spoon or ladle, pour the invert syrup into a clean, airtight jar and store at room temperature.
- The syrup will be ready to use in 24 hours. After 2-3 days, the bubbles will disappear and the acidity will be significantly reduced, thereby creating a fruity aroma and a more concentrated taste.
Note:
- As the syrup thickens, there will be a lot of splatter on your stove if you use a small container.
- It is very important to cook the syrup slowly so that the water does not evaporate quickly. The longer the syrup is cooked, the darker it will become, and the more sugar will be inverted. If the water is allowed to evaporate too quickly, a lighter syrup will result.
- To check if the syrup is ready or not, add a few drops of still hot syrup to a small bowl of water. If the syrup dissolves in water, it must be cooked further. If the syrup solidifies into small lumps, it is overcooked. Perfect syrup when it falls to the bottom of the bowl in the shape of a ball.
