Recipes of the USSR. invert syrup. Invert syrup: recipes, properties, advantages, preparation technology Liquid invert syrup what to do

Today we will prepare invert syrup - this is a replacement for glucose, corn syrup and honey, if for some reason you cannot use it. This is an excellent substitute for molasses, which is needed in the manufacture of many confectionery products to give the dough a golden hue, and most importantly, to increase shelf life.
Invert syrup is very easy to prepare at home, so that you can then add it to various fillings and creams, thereby preventing sugaring (especially important in products with a lot of sugar, such as marshmallows).

To prepare it we will need:

Granulated sugar - 350 gr.
Water - 150 ml.
Citric acid - 2 g.
Baking soda -1.5 gr.

How to cook at home

Take a saucepan with a thick bottom and a tight-fitting lid without a hole for steam to escape. Pour water (150 ml) into a saucepan, add sugar (350 g), and over medium heat, without covering and stirring, wait until the sugar dissolves.

Add citric acid (2 g.)

As soon as the syrup boils, reduce the heat to low, cover tightly with a lid and cook the syrup to a temperature of 108 C-110 C.

If you don't have a thermometer, use the cooking time as a guide; the process will take about 20 minutes. During this time, it is better not to lift the lid. The color of the finished syrup, depending on the intensity of the fire, can range from light yellow to amber.

Add soda to the slightly cooled syrup to neutralize the citric acid in the syrup. An active reaction will occur, you will see foam that will settle after 20 minutes.

During this time, you need to stir the syrup several times so that the foam disperses faster.

If the foam has not completely gone away after half an hour, add 1 tablespoon of water and heat the syrup over the fire again. Perhaps the citric acid was too strong, so this amount of baking soda was not enough to neutralize the acid.

When the reaction is complete and the foam has subsided, the syrup can be poured into a jar for storage.

From this amount of ingredients, approximately 400 grams of finished syrup is obtained. It should be stored in a hermetically sealed jar at room temperature. Shelf life is about a month. The hot syrup is quite liquid, but after cooling completely it becomes thick and has a consistency similar to honey.

When you see words like glucose syrup, molasses, or corn syrup in a recipe, do you immediately close the recipe? But you can prepare invert syrup at home from simple and affordable products and replace any of these rare ingredients!

What is invert syrup used for? It will be useful for making marshmallows, marshmallows, it can be used in bread recipes and even replace glucose syrup in a mirror glaze recipe. I will not describe the chemical reactions that occur during the cooking of syrup, I will only tell you what the main difference between invert syrup and regular sugar is. Invert syrup has anti-crystallization properties; in other words, baked goods, marshmallows, cream or ganache prepared with this syrup will not become sugary during storage and will remain in their original form longer.

I will give three options for preparing invert syrup, the ingredients are the same, there are slight differences in the preparation technology.

The simplest invert syrup recipe

Granulated sugar - 300 g
Hot water - 130 ml
Citric acid - 1 g (about 1/3 level teaspoon)

Place sugar in a saucepan, pour in hot water, cook, stirring, over medium heat. Bring to a boil, add citric acid, stir and reduce heat to low. Cover with a lid and cook for 25-35 minutes.

After about 25 minutes, check the readiness of the syrup; this can be done using a thermometer (the temperature should be 108 degrees) or test on a thick thread. Place a small amount of syrup on a saucer of ice water, grasp the drop between your thumb and forefinger, and squeeze and unclench several times. If you see a thread of syrup 4-5 mm thick, the syrup is ready; if the thread is thin, cook the syrup for another 10-15 minutes.

Cool the finished syrup and pour into a glass jar. Store at room temperature for up to a month or in the refrigerator for 2-3 months. The finished syrup is similar to liquid honey, light yellow in color; after cooling it becomes thicker.

Recipe for invert syrup with baking soda

Sugar - 350 g
Hot water - 155 ml
Citric acid - 2 g (2/3 tsp without a slide)
Baking soda - 1.5 g (1/4 tsp without a slide)

Pour hot water over sugar and bring to a boil. Add citric acid to the syrup and cook over low heat at a gentle simmer for 45 minutes. Remove from heat, let cool slightly for 5-10 minutes. Dilute baking soda in half a teaspoon of water and add to the syrup, stir. The syrup will begin to foam a lot, as it should. After 5-10 minutes, foaming will stop. Strain the syrup through a sieve and pour into a jar.

A quick option for making invert syrup

Sugar - 350 g
Hot water - 150 g
Soda - 5 g
Lemon juice - 5 g

Place sugar, water and lemon juice in a saucepan and place over medium heat. Stirring constantly, bring to a boil and simmer for another minute without stirring. Cool the syrup for 5 minutes and add baking soda. Wait 5-7 minutes until the foaming stops, strain the syrup through a sieve. This is the cooking option I show in the video. This method of preparing syrup is good because it can be prepared quickly and the color of the finished syrup is almost transparent, like glucose syrup.

Invert syrup video recipe

Important points in preparing invert syrup are a thick-walled pan and minimal heat. If these conditions are not met, the syrup may quickly darken and you will get , which, of course, is also tasty, but is not suitable for our purposes. If there are no suitable dishes in the house, you can put a saucepan with syrup in a larger bowl with water. The result will be something like a water bath.

I hope the preparation of invert syrup at home will be successful, share your experience in the comments. Subscribe to the newsletter to find out more recipes with and without invert syrup, cook with pleasure!

Often in recipes for confectionery products (croissants and buns, various cakes, cream and ganache, ice cream, marshmallows) an ingredient such as invert syrup is mentioned. Many people mistakenly believe that it is just sugar dissolved in water, but in reality this is not entirely true. We will tell you what invert syrup is, how to prepare it at home, where and how to use it.

What is invert syrup

Invert syrup is a specific type of syrup that contains approximately equal amounts of glucose and fructose. Compared to sugar syrup, invert syrup has a sweeter taste, burns at lower temperatures, and dissolves well in water. It does not crystallize and helps maintain the softness, moisture, airiness and aroma of the finished confectionery product. Using invert syrup, you can improve the structure of the dough, which is especially important for gluten-free baking.

The name trimolin is also found in confectionery recipes. Initially, this was the name of the brand that produced this ingredient, but later the name took root. Trimoline is an inverted sugar that does not have any odor, in the form of a paste. It is used in the same way as invert syrup.

The main properties of invert syrup include:

It preserves the color and taste of the product, which is why it is often used in the production of soft drinks, juices and canning.
It is highly hygroscopic, which helps slow down the staling of the product (especially important for dietary foods, marshmallows, soft candies, etc.).
Prevents crystallization of sucrose.
Prevents the formation of ice in finished products during the freezing process.
Easily fermented with yeast.

To prepare invert syrup, sucrose is used; it is this that, under the influence of hydrolysis, breaks down into fructose and glucose. To prepare it at home you will need:

150 ml water
350 g sugar
2 g citric acid
2 g baking soda

In a thick-bottomed saucepan, mix sugar, water and citric acid, bring to a boil, reduce heat and simmer covered for 45 minutes. Then remove the saucepan from the heat, add soda and stir continuously until the foaming process ends. Use the finished syrup immediately or store in the refrigerator in a tightly closed jar for up to 1 month.

Rules for using invert syrup

When using invert syrup, you must remember the following general rules for its use:

Due to the fact that invert syrup burns, it is necessary to reduce the baking temperature by 15 degrees.
The volume of invert syrup in baked goods should not exceed 25% of the total amount of sugar required in the recipe.
The volume of invert syrup in ganache should not exceed 10% of the total mass of sugar.
To prepare ice cream, you should not take more than 30...50% of invert syrup from the total mass of sugar.
Do not use to make caramel.

How can you replace invert syrup?

A very common question is: what can replace invert syrup in a recipe? There are several analogues that, to one degree or another, have the same properties as invert syrup:

Honey. In its composition, honey is close to invert syrup, but unlike it, it has a pronounced taste, which is not suitable for all products. In addition, honey can cause an allergic reaction. When replacing invert syrup with honey, the ratio must be 1:1.
Fructose-glucose syrup (isoglucose, high fructose corn syrup, etc.). Produced industrially. It has almost identical properties to invert syrup.

What is invert syrup? This is a sugar syrup in which, when heated and reacted with acid, sucrose is broken down into fructose and glucose. A sugar solution is necessary for the preparation of certain types of confectionery products with a high sugar content. It has anti-crystallization, moisture-binding properties, and extends the shelf life of products without changing taste. In some types of creams, sweet fondants, marshmallows, glazes, etc. Invert syrup is definitely included. This syrup, of course, can be replaced with more expensive and similar in properties syrups - corn or maple. But invert is much easier to prepare and costs less. It contains sugar, water and citric acid.

Required ingredients:

300 g granulated sugar;
130 ml. hot water;
1 g citric acid (about 1/3 teaspoon).

How to cook:

Pour sugar into a small saucepan or saucepan with a thick bottom.

Heat the water in the microwave, it should be hot, and pour boiling water over the sugar.

Place the saucepan on the stove, stir the syrup and bring to a boil over low heat.

Add citric acid to the hot syrup and stir.

Continue to simmer the solution over low heat for 30 - 35 minutes. During cooking, do not forget to stir the syrup periodically.

Our task is to boil the syrup to the consistency of a “thick thread”. If your saucepan or saucepan is wide, the syrup will boil down a little earlier and vice versa. My saucepan is not wide, rather deep and it took 35 minutes to cook.

To make sure it's ready, scoop a little syrup into a dry spoon and transfer it to a saucer. Blow a little, dip the back of the spoon into the solution and pull.

If you have a thick thread, then the syrup is ready. You can also check the readiness of the syrup using two fingers, grab a little syrup and try to squeeze and unclench them. A thick thread will also appear between your fingers.Invert syrup should be light yellow in color and have the consistency of liquid honey.

Pour the finished syrup while it is hot into a small container. Do not forget that after cooling it will be even thicker and will need to be removed from this container.

As a result, from the proposed amount of products, we got 320 g of invert syrup, prepared at home.

The shelf life of invert syrup is about a month at room temperature, and in the refrigerator up to 3 months. Add syrup to confectionery products and enjoy the taste.

Today I will show you how to prepare invert syrup at home, following the cooking technology. Many people may not realize what invert syrup is for, but in fact, it is a very good thing. It serves as a replacement for molasses during the preparation of various confectionery products in order to slow down the process of their “aging”. It can also be added to the dough to give it a beautiful golden hue. It is also added to various creams and fillings to prevent sugaring during storage. Recently, mirror glaze, to which it is also added, has become very popular. To create delicious marshmallows, you also can’t do without it.

If you don’t know what you can replace honey with in baked goods, such as gingerbread dough, then it can easily be replaced with just such a syrup. So if you are allergic to honey, this recipe will definitely come in handy. Invert syrup is obtained by heating water, sugar and citric acid, during which the inversion process occurs, which consists in the splitting of sucrose into fructose and glucose. Citric acid is used for the inversion process. Below I will tell you in detail how to make invert syrup and cook it so that you get it right the first time. The step-by-step recipe for invert sugar syrup at home is very simple, the main thing is to do everything step by step and not to rush anywhere.

Ingredients:

Water – 155 ml.
Sugar – 350 g
Citric acid – 2 g
Soda – 1.5 g

Yield of finished product: 400 ml.

Technology for preparing invert syrup at home

To prepare, I prepare water, sugar and citric acid. At this stage, you don't need soda yet.

Pour water into a thick-bottomed saucepan, add sugar and citric acid. I mix all this and put it on fire.

As soon as the mixture boils, reduce the heat to low and cover the saucepan with a lid. It is advisable to take a lid without a hole for steam to escape. You need to cook at a minimum temperature.

After 40 minutes I open the lid and during this time, the liquid became a beautiful amber color. All this time I did not open the lid or stir. The recipe for invert syrup is very simple and I think you are already convinced of this.

When the resulting liquid has cooled down quite a bit, add soda to it and stir vigorously.

During mixing, a lot of foam is formed as the soda reacts. Soda is needed here in order to neutralize citric acid. The foam will go away completely only after 30 - 40 minutes. During this time, I actively stir this mixture several times.

When there is no more foam, I pour it into a jar. The consistency is quite liquid at first, but after a couple of hours it will look like honey. Be sure to screw the lid on the jar tightly. Now the important information is how long invert syrup is stored. If you do not store it in the refrigerator, the shelf life is 3 - 4 weeks, but if in the refrigerator, then the shelf life increases to 2 months.

Now you know what you can use to replace honey in a recipe and I hope it will be useful to you. I had never heard of it before, but lately it has started to appear in many desserts, so I had to study the information and take the risk of making it.

Here's how to prepare invert syrup at home, and as you can see, it requires a minimum of effort and is absolutely not difficult to make. Cook for your health and be sure to try new things.