Name: Invert Sugar
Ingredients: ✔️ 1000g sugar⁣; ✔️ 400g water⁣; ✔️ 9g cream of tartar⁣; ⁣

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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.⁣

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