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Looking for Invert Sugar

afarooqs Nov 23, 2009 12:39 PM


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?


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  1. Professor Salt RE: afarooqs 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:


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

    4 Replies
    1. re: Professor Salt
      ClamHappy RE: Professor Salt 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
        afarooqs RE: Professor Salt 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?

        1. re: afarooqs
          Professor Salt RE: afarooqs 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.


          1. re: afarooqs
            AAQjr RE: afarooqs 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.

        2. Servorg RE: afarooqs 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
            joshekg RE: Servorg 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. h
            Harry Nile RE: afarooqs Nov 23, 2009 09:58 PM

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

            1. t
              tastycakes RE: afarooqs 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.

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