ISO Invert sugar
Its almost Christmas fudge time and I can't find invert sugar. I already called McCall's. They don't carry it anymore and couldn't tell me where to find it. I'm not aware of any other places that sell confectionery supplies. Has anyone ever seen this stuff? It is a milky color. Thanks in advance.
mlukan
Nov 05, 2009 09:43AM
You can (if all else fails) make your own. Here is an extract from wikiP..
Inverted sugar syrup can be easily made by adding roughly one gram of citric acid or ascorbic acid, per kilogram of sugar. Cream of tartar (one gram per kilogram) or fresh lemon juice (10 millilitres per kilogram) may also be used.
The mixture is boiled for 20 minutes, and will convert enough of the sucrose to effectively prevent crystallization, without giving a noticeably sour taste. Invert sugar syrup may also be produced without the use of acids or enzymes by thermal means alone: two parts granulated sucrose and one part water simmered for five to seven minutes will convert a modest portion to invert sugar.
I used the citric acid method. We frequently produce inverts when cooking, as in when we make syrups etc. It's just that we don't realise it.
Permalink | Reply