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Looking for Invert Sugar

a
afarooqs Nov 23, 2009 12:39 PM

Hi,

I am trying to find Invert Sugar to make a dessert but can't find it in super markets (whole foods, etc.).

Does anyone know where I could find this item in Los Angeles or Orange County area?

Thanks.

  1. t
    tastycakes Nov 24, 2009 09:48 AM

    invert sugar is just sugar in a liquid form that does not crystallize. you can use corn syrup or glucose.

    1. h
      Harry Nile Nov 23, 2009 09:58 PM

      Surfas has it on their Web site ( www.culinarydistrict.com ) -- item # 31396.

      1. Servorg Nov 23, 2009 01:28 PM

        If you get stuck there was a previous discussion over on the CH Home Cooking board on how to make it: http://chowhound.chow.com/topics/579899

        1 Reply
        1. re: Servorg
          j
          joshekg Nov 23, 2009 11:08 PM

          I regularly make it when brewing British beers. I start with raw sugar and add a very small amount of water and 1 gram of cream of tartar per kilo of sugar and then boil for 20-30 minutes. This is much cheaper than searching out golden syrup, etc.

        2. Professor Salt Nov 23, 2009 01:25 PM

          Is it a British recipe? Lyle's Golden Syrup is a type of invert sugar syrup from England. It's a very viscous cane sugar syrup that has a medium caramel color and flavor. Here's a photo:

          http://www.flickr.com/photos/rsp_phot...

          I buy Lyle's at Indian groceries in Tustin / Artesia. Cost Plus World Market also carries it.

          4 Replies
          1. re: Professor Salt
            ClamHappy Nov 23, 2009 01:28 PM

            Try calling Surfas in Culver City, (310) 559-4770, I think they may carry it.

            1. re: Professor Salt
              a
              afarooqs Nov 23, 2009 05:03 PM

              Hi PS,
              I am trying to make a chocolate truffle and the recipe comes from a chocolatier. For that I have to use Invert Sugar. Will Lyle's Golden Syrup work for this purpose? Or do I need something more precise since it might change the recipe because of the caramel flavor you mentioned?
              Thanks!

              1. re: afarooqs
                Professor Salt Nov 23, 2009 08:52 PM

                I'm not enough of a chocolate guy to answer that question. You might post that on the Home Cooking board. Someone there should be able to answer.

                http://chowhound.chow.com/boards/31

                1. re: afarooqs
                  a
                  AAQjr Nov 23, 2009 10:33 PM

                  I'd go to Surfas and get Invert sugar. or try buying a small amount from a pastry shop you are friendly with.

                  If your just using a small amount just use Corn syrup (Karo) . It's the best substitution.

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