Invert sugar syrup Ingredients： sugar: 600g water 300g lemon juice 45g water 60g 1/4 cup baking soda 1g 1/4 teaspoon Turn off the heat when temperature reaches 260°F-262°F（127°C-128°C））
its been yearsince ive looked for a recipe of inverted sugar. I remember finding some 3 but instructions werent clear, i tried but failed miserably. But this is simply perfect. Im so happy
This is sold as regular baking product in the UK. We call it golden syrup, but I had no idea it could be made so easily at home! I will definitely give this a try
Wow this is very informative, correcting the common notion that we should'nt stir the boiling sugar-syrup or else its gonna go sticky then hardens. The awesome end result here too is amber thick sugar syrup, appearance is exactly like honey! Ever thank u Madam for a generous sharing of this magic recipe!
A year later; finally got around to doing this. It's a really beautiful product for being made out of sugar! Here in the US, sugar is the cheapest thing in the store, half the store is devoted to selling sugary products. I'm in Florida where we produce the sugar in the first place....nothing against Sucrose, but it definitely lacks character. So, I made some syrup, mostly to use in mixing up different kinds of drinks, since dry sugar doesn't dissolve easily in cold liquids. Plain clear sugar syrup will do for this but the Invert Syrup seemed more interesting. Also, I happened to have a lemon. It came out well. I didn't bother to neutralize it since I might use it to make lemonade or other beverages, it can be a little tart. There was a little bit of lemon flavor, so I got excited and put in about half the lemon cut up (skin and all). Now there's some delicious brown liquid that is like lemon-flavored honey! I ate some with a spoon, it's really good! Got a little lost here, I'll try to stick closer to the recipe next time. Meanwhile I think I'm about to have the best lemonade of my life later today.
Thank you,my wife was so happy watching you,she finally found with englisg subtitle,she wants to learn how to make moon cakes too,watching from Canada.
Yay! Beautiful video, good translation, and the simplest recipe yet! Good explanation too. We can buy invert sugar or honey (I live in the honey state) but they are expensive and we have so much sugar! This seems like a good thing to have in the kitchen, it probably will never spoil!
Usually for the traditional golden syrup for mooncake we can store for years and have to wait for minimum 2 weeks before usage. So how about this recipe? Does the longer the better rule apply for this?
@NickPicker WI Your pompous comment is so rude! And no, this is not "basically a variation of light caramel." Entirely different process, and totally different taste. But, you do you, Boo!
@lisahinton9682 I do not understand why you are so offended by my comment. It isn't intended to be pompous, I genuinely learned from this and appreciate her showing us how to make it. Caramel is made by boiling sugar and water until it turns color, adding butter, then adding cream. This recipe follows that method, but adds different ingredients to chemically change the mixture. It's neat. To me, it's similar to making caramel - not unachievably difficult to do, requires skill and knowledge but a very similar process. That's all I was saying.
Wow, this is so easy! I really appreciate this thorough tutorial on making inverted sugar. Thank you! By the way, you are using the juicer backward! :-) Put the cut side down, and then squeeze. The lemon (or lime) half will end up "inside out" once you've squeezed all the juice out, and all you'll have is the rind and the fibrous part that separates the fruit segments. My explanation may be complicated but basically, put the fruit in the opposite way and you'll be able to squeeze every bit of juice out, and all that will remain is the inside out peel. (I hope this makes sense and you try it! I used to do it backward, with poor results, too, until a friend was over one day and taught me!) Thank you again for such a helpful video, @小高姐的 Magic Ingredients, Xiao Gao Jie!
