Comments on: Invert Sugar

By: Eddy Van Damme

Eddy Van Damme — Sun, 29 Jan 2012 15:32:13 +0000

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.

By: Eddy Van Damme

Eddy Van Damme — Sun, 29 Jan 2012 15:29:09 +0000

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.

By: Eddy Van Damme

Eddy Van Damme — Sun, 29 Jan 2012 15:27:26 +0000

Hi Roy,
Wine making is not my expertise so I do not have an answer for you…
My best,
Eddy

By: Roy Brumbaugh

Roy Brumbaugh — Sun, 29 Jan 2012 02:35:54 +0000

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

By: Eileen Ziff

Eileen Ziff — Sat, 28 Jan 2012 07:20:12 +0000

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?

By: cindy

cindy — Fri, 27 Jan 2012 18:47:56 +0000

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

By: Eddy Van Damme

Eddy Van Damme — Sat, 21 Jan 2012 14:26:42 +0000

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

By: Jen

Jen — Fri, 20 Jan 2012 23:39:24 +0000

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

By: Eddy Van Damme

Eddy Van Damme — Sun, 15 Jan 2012 15:40:02 +0000

Hi Angela,
For sure you can replace corn syrup with invert sugar. I am pretty certain you will like the result.
My best,
Eddy.

By: Angela LaPorte

Angela LaPorte — Fri, 13 Jan 2012 20:23:32 +0000

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