Invert syrup (corn syrup substitute)
4 servings
30 minutes
Inverted syrup is a versatile substitute for corn syrup widely used in American cuisine to add softness and preserve freshness in baked goods. Its history is tied to confectionery arts, where it became an essential ingredient due to its ability to prevent sugar crystallization. It is made simply: first, sugar is dissolved in hot water and boiled with citric acid, then baking soda is added, causing a vigorous foaming reaction. The result is an amber-colored syrup with the consistency of liquid honey. Its taste is sweet with a hint of caramel. It is used in candies, glazes, baking, and also in home culinary experiments to improve dessert texture.
1
Dissolve sugar in hot water, bring the solution to a boil, then add citric acid. Cover the pot with a tight-fitting lid and simmer the syrup on low heat for 45 minutes.
- Sugar: 350 g
- Water: 115 ml
- Citric acid: 2 g
2
After boiling the syrup, we cool it slightly and add a soda solution (dissolve soda in a dessert spoon of water). This will cause vigorous foaming that lasts for 5-10 minutes. Once the foaming stops, the syrup is ready. It has a yellow color and the consistency of young liquid honey.
- Baking soda: 0.3 teaspoon
