Invert Sugar

Ainekset

✔️ 1000g sugar⁣

✔️ 400g water⁣

✔️ 9g cream of tartar⁣

⁣

Ohjeet

Place everything in a deep pot over medium-low heat. Stir gently until dissolved.⁣

Brush down any sugar granules on the sides of the pot with a wet pastry brush.⁣

Bring to 114°C (237°F), then remove from heat.⁣

Muistiinpanot

Cool before refrigerating so it doesn’t crystallize. Lasts up to 6 months. Some people store this in their pantry