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Invert Sugar

Invert Sugar

Invert Sugar

Invert Sugar
Author: 
Recipe type: Sryup
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 2 pounds
 
Although invert sugar is close in function to honey or corn syrup, it is not honey or corn syrup so is well tolerated by FODMAP Free dieters ... make this and have it on hand for all your baking needs!
Ingredients
  • 4 Cups + 6 tablespoons Extra fine granulated sugar
  • 2 cups Water
  • ¼ teaspoon Cream of tartar
Instructions
  1. In a non reactive saucepan, mix together sugar, water and cream of tartar until dissolved.
  2. Over medium high heat, bring sugar mixture to a boil.
  3. Once the mixture starts to boil, use a pastry brush dipped in water to "rinse" any sugar stuck to the side of the pan.
  4. Reduce heat to medium and boil the mixture to until it reaches 235°F on a candy thermometer (approximately 12-18 minutes). Do not stir. **
  5. Remove mixture from heat and cover the pan.
  6. Let cool at room temperature.
  7. Store invert sugar in an air tight container in the refrigerator.
Notes
To confirm whether it is done, the mixture should form thin threads when dropped in cold water; the longer you cook it, the harder the sugar will become when cooled.

This "thread" stage is used when making syrups, jelly, fruit liqueur, and some icings.

It will last for at least 6 moths.

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What is Inverrt Sugar?

Invert sugar is used extensively in confectionary for preparations such as ganache, jellies, fudge, and taffy and in the preparation of sorbets and ice cream. It has the consistency of corn syrup or honey and has the ability to control crystallization; it creates a smoother feel in finished dish (such as ice cream or ganache). Invert sugar attracts and holds the water and will help keep fillings for chocolates and fudge moist and tender for much longer. Invert sugar also contributes to the Maillard reaction (caramelizing) and consequently will aid the browning process. It is also used in certain baked goods to increase tenderness and moistness and intensifies aromas, especially in sorbet and certain chocolate ganache applications. With so many desirable attributes in confectionary and baking, the question why use invert sugar, is no longer a mystery. [Thanks, Chef Eddy for that description of the marvelous uses of invert sugar -- http://www.chefeddy.com/2009/11/invert-sugar]

 

1 ping

  1. Is Molasses a FODMAP trigger? » Living FODMAP Free

    […] a teaspoon of clear vanilla to the invert sugar […]

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