Invert sugar- Invert Syrup- Trimoline
An advantage a professional pastry chef has is that certain key ingredients are readily available. One of these ingredients is invert sugar. Although invert sugar is close in chemical composition to honey, it is not found on most grocery store shelves. The good news is that homemade invert sugar is quickly made by anyone. For countless confectionary or baking applications, a corn syrup substitute or replacement can be invert 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. Its ability for controlling crystallization and creating a smoother mouth feel in these products is the main reason why it is used in the first place. Invert sugar is hygroscopic which leads to a reduction of available water in food preparations, resulting in a longer shelf life of countless products. It lowers the spread of bacteria and basically acts as a preservative. The humectant properties of invert sugar are high and will keep products such as fillings for chocolates and fudge much longer moist and tender. Invert sugar also contributes to the Maillard reaction (caramelizing) and consequently will aid the browning process.
Also utilized in certain baked goods like Madeleine’s and brioche where invert sugar is used to increase tenderness and moistness. For all the above mentioned attributes of invert sugar the one I am most excited about is that invert sugar 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.
For many years confectioners and pastry chefs have added glucose and or corn syrup into boiled sugar applications to prevent these syrups from crystallizing. In these syrups, substituting corn syrup with invert sugar is something I have done for some time with parallel results.
In confectionary applications such as ganache, invert sugar can be the sole source of sweetener, but in the case of sorbet, gelato, ice cream or cakes only about 5-10% percent of sugar is replaced with invert sugar.
Getting it all together!
Invert sugar has a long shelf life so make a batch and keep it in your refrigerator in a well sealed container for at least 6 months. This way whenever you need to make a pound cake extra moist or control crystallization in gelato or make truffles extra creamy you are set to go!
Invert sugar
Yield: 2 lb 3 oz (1 kilo)
| 4 Cups + 6 Tablespoon | (2 lb 3 oz) | Extra fine granulated sugar | 1 kg |
| 2 cups | (16 fl oz) | Water | 480 ml |
| ¼ Teaspoon | ( ¼ tsp) | Cream of tartar or citric acid | 1 g |
- If you have an induction cook top or an electric stove use these options instead of gas. In a non reactive saucepan stir to a boil the sugar, water and cream of tartar (Or citric acid).
- Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Any additional water added to the pan from this process, has no effect on the final outcome.
- On medium heat without stirring boil the mixture to 236°F (114°C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 moths.
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Jeff,
Making a small batch of invert sugar is very difficult. Even though your product is crystallized (from heating a bit too high and using a small batch) you can still use it in products where it will be melted. Examples are sorbet, ice cream etc
This is the first I have heard of invert sugar. I love that it can be a substitute for corn syrup and also the fact that it has a long shelf life. Thanks Chef for sharing this recipe. I’m making a batch right now!
Hi Chef – I followed the recipe however once I cooled it overnight covered in the pan, there was a crisp layer of sugar (is that wrong?) underneath it was beautiful like very thick Karo syrup. I wasnt sure if I should leave that harder sugar layer out, however I poured it all into jars and refrigerated as instructed. The next day, I went to use it for the chocolate caramel recipe and it was crystalized into opaqueness and hard. How do I correct this? thanks, Chef!
Hi Celia,
This usually happens when it is cooked slightly too long (Too high of a temperature)
You can still use it. Reheat and scale the amount you need.
Eddy
Hi Chef Eddy -
Thanks for the help – i check my thermometer (it was off!), used a much smaller pot, sifted the sugar to get rid of any particles and after 2 more attempts – I think I finally got it! thanks for your help. Going to test it out with caramels
Hi Chef Eddy.
Kudos on the great article.
I am interested in invert sugar for brewing purpose.
I need amber invert syrup. I have read i can add golden syrup to clear invert to get it darker.
If i continue to hold the the temp at 114 Celsius for another 20 – 25 mins to gain more colour
am i correct in assuming it should still keep its viscosity and not crystallize? leaving me with amber invert syrup.
Thank you
You mentioned in your directions to “stir to a boil” isn’t it best NOT to stir when cooking sugar? I was taught that stirring will cause sugar to get on the sides of the pan and cause crystals? I was also told to just make sure the the surgar is moisten in the water and to leave it alone and let it come to a boil?
Now I know why you mentioned about using invert sugar in the pound cake. Too much different. the result with the invert sugar is tender, moist and it keep soft for more days.
I baked the pound cake without it and it was hard the 3rd day.
It’s a great recipe, and can be easily homemade! Since it’s an ingredient for other desserts like pound cakes, it comes in handy. Thanks!
I made this today (for the first time) and when I checked on it (pretty much cooled down) there are some ‘crystals’ on top and at the bottom of the pot, not so much but noticeable… the syrup is also really thick… I’m not sure if it’s supposed to be like that but I’m pretty sure the crystals are because the heat was too high (the thermometer was taking forever to reach 236°F on medium heat so I increased it to medium high, should I have been more patient?).
The main question though is whether I can use this a-little-bit crystallized invert sugar in candy making (like your Belgian chocolates)? That was kind of the plan tomorrow so I really hope I can…
Thanks a lot! -Ellen
Are the ratios the same for cooking with invert sugar vs. granular sugar? Or do I need less invert sugar in place of granular sugar?
Thanks!
Could one use this to make basterdsuiker? If so, would know the ratio to white or brown sugar?
Thanks
Hi Chris, That I do not know.
Eddy
Hi Sam,
Only replace a maximum of granulated sugar with invert sugar. Using more will create problems in your baked or non baked goods. Check out the article on invert sugar.
My best,
Eddy
I was wondering can I use invert sugar to make Red Velvet Cupcakes? The recipie asks for corn syrup, so I’m just wonderin if I can use this instead.
Thank you
Hi Angela,
For sure you can replace corn syrup with invert sugar. I am pretty certain you will like the result.
My best,
Eddy.
Hi Chef,
Is it okay to use invert sugar only(no powdered sugar at all) for buttercream frosting? Also, can I use glucose powder instead of powdered sugar?
Thanks,
Jen
I assume you would like to have a butter cream which is smoother and does not have a sandy feeling on the tongue. Using invert sugar instead of powdered sugar is not a good idea. However what may be a good option is using fondant. http://www.chefeddy.com/2010/02/fondant/ This is not a rolled type of fondant. However instead of using fondant, I strongly suggest you try to make a French or Italian style butter cream for an ultimate result. I do not have any recipes for either on my online magazine, but perhaps someone on here can help you out. In “On Baking”, a baking text which I co-author we have excellent recipes for them as well. A brand new edition of this book will be released in February of 2012.
My best, Eddy
Hi Chef
I am trying to make the chewiest oatmeal cookie. I have a great base recipe to start with and I’m curious as to what % of granulated white sugar I can substitute for inverted sugar? Should I increase the % of brown sugar as well?
I have just started working with inverted sugar and would also like to know the different properties between inverted sugar and glucose. Hope you can help.
CHEERS
CINDY
Can I make organic invert sugar using organic sugar which is slightly brown and has larger grains? If so can I use the same weight of sugar to water?
I have noticed that products sold by wine supply stores for the purpose of conditioning wine contain invert sugar….fructose and gluclose….they are quite expensive. They also contain potassium sorbate which I have on hand. I was considering using your receipe and adding my potassium sorbate and using in the same way as the commmercial “wine conditioner”. Your thoughts.
Roy
PS the advantage of using invert sugar is that it will not start a renewed fermentation
Hi Roy,
Wine making is not my expertise so I do not have an answer for you…
My best,
Eddy
Eileen,
Although I have not made invert sugar using organic sugar, I would think that it works the same using the same amount of water and sugar. Give it a try!
My best,
Eddy.
Hi Cindy,
Replacing about 5-10% of sugar with invert sugar is a good start. Whether it is regular or brown. Give it a try!
My best,
Eddy.
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