Invert Sugar Syrup

• servings: 64 servings
• active time: 2 minutes
• total time: 1 hour 2 minutes

Ingredients

4 cup granulated sugar

6 tbsp granulated sugar

2 cup water

1 1/2 tsp cream of tartar

1 kg granulated sugar

480 ml water

5 grams cream of tartar

Directions

Invert Sugar Syrup

Into a non-reactive pan*, pour 2 cups(480ml) water, add 4 cups plus 6 tablespoons(1kg) of granulated sugar and 1½ tsp (5 grams) of cream of tartar.*I use stainless steel pot

Heat the mixture on low heat until all of the sugar is dissolved. You can check if sugar is dissolved by rubbing the mixture between your fingers. Or stir with a wooden spoon and check for any sugar crystals on the spoon. If they are still sugar crystals, continue cooking until dissolved.

Once sugar is dissolved, STOP STIRRING and increase the heat to medium. Bring the mixture to a boil. On the sides of the pan, you'll notice some of the sugar crystals stuck to the sides. This is normal. Brush the sides with a pastry brush dipped in water. Don't dip the brush in the syrup. Alternatively, you can cover the pan with a lid for a few minutes and let the condensation wash away any residual sugar crystals on the sides.

While boiling, attach a candy thermometer and cook until the thermometer reaches Soft Ball Stage (236℉/114℃). Once it reaches this temperature, remove the pan from the heat and cover the pan with a lid. Let cool completely.

Storage

Invert Syrup thickens as it cools. Pour it into a glass jar or other container that can be sealed tightly. I used 2 pint canning jars. Then cover the top with a food wrap and close with a lid. Store in the fridge. It keeps for at least 10-12 months.

Nutrition

• Calories: 45 kcal