Need recipe for invert sugar
says to use 1 teaspoon of lemon juice to 1lb of sugar and 20 minutes. The two parts sugar and 1part water says to simmer for 5 to 7 minutes. These all seem rather imprecise because the consistency sounds like it might vary depending on how hot your burners are. The consistency of commercial inverted sugar is crisco like.
You could always try to use honey which contains natural inverted sugar.
And while it does improve mouthfeel and increases shelf life of truffles, if it's just for home use you don't really need to use inverted sugar in the recipes, though you might have to adjust the sweetness a little.
I was just looking for a recipe for invert sugar and found this one: 3 cups sugar, 1-1/2 cup water, 1/4 tsp. citric acid (or juice of half lemon).. Bring almost to a boil, stirring until sugar dissolves, then simmer lively for 30 min. This is for making candy and I hope it will work for my sorbet. see http://www.chocolatenews.org.
I read also that Golden Syrup could be used. Golden syrup is widely available in NZ, Australia, UK but more difficult to find in USA.
Another source recommends buying invert sugar from cake decorating supply shops.
Here's what you need: ( I have tried it at home)
1. Half pound raw cane sugar.
2. 1/6 teaspoon of citric acid
3. 1 large cup water
Mix all three of them in a pot and simmer at a low heat and keep stirring. It can take anywhere between 15 minutes to 1 hour. Once it starts to become sticky and golden brown, you are all set.
[Ref: http://www.invertsugarsyrup.com ]