What is Inverted Sugar?

You may be astonished at the sweetness options that invert everyone loves sugar. Invert sugar is a sweetener with a higher viscosity and bolder sweetness. 

What is Invert Sugar?

Invert sugar is table sugar, also known as sucrose, broken down into glucose and fructose molecular links. This produces a clear, thick-as honey liquid with all the advantages of traditional sweeteners. Invert sugar can also be called inverted sugar syrup, trampoline, or invert sugar.

What are the benefits of Invert Sugar?

Invert sugar can be used in the same way as other sweeteners and sugars. Invert sugar has more benefits than its competitors.

1. Inverted sugar is sweeter than other sugar substitutes, so you can use less to get the same result.
2. It retains moisture which makes brownies and cookies chewier and more tender.
3. This prevents sweetbreads and desserts from drying out and extends their shelf life. Invert sugar is recommended for baking baked goods.
4. It slows down or stops crystallization. This is ideal for smooth-as-silk frozen treats such as ice cream, as well as kinds of frosting such as fondant, ganache, and icing.

What is Invert Sugar used for?

Invert sugar can substitute standard sugar, high fructose syrup, and simple syrup in desserts, candies and beverages.

Invert Sugar in Desserts:

Invert sugar retains moisture better than other sugars, making desserts more soft and chewy. This prevents desserts from drying out and extends their shelf-life. Invert sugar can be used in these desserts:

• Cookies
• Brownies
• Ice cream
• Sorbet
• Sweetbreads
• Icing
• Fondant
• Ganache

Invert Sugar in Candies:

Because it is slow to crystallize and resist, inverted sugar is often used as a sweetener in candies. Invert sugar has a long shelf-life for truffle fillings and candies. Invert sugar is a good choice for confectioners if they plan to ship their chocolate.

• Fudge
• Toffee
• Marshmallows
• Caramels
• Taffy

Invert sugar in beverages:

Invert sugar is a great choice for beverages because it dissolves completely in hot and cold drinks. Invert sugar is noticeably sweeter than other sweeteners. This makes it more cost-effective and allows for a greater variety of flavors. Invert sugar is great for everything, from coffee beverages to cocktails to beer or wine.

• Beer
• Wine
• Mocktails
• Cocktails
• Lattes
• Frappuccinos
• Iced coffees
• Mochas
• Kombucha

Invert Sugar vs. Sugar

Monosaccharide bonding is what makes sugar and invert sugar different. Granulated sugar, also known as sucrose, is a disaccharide of two monosaccharides bonded together: glucose (or fructose). Granulated sugar remains solid because monosaccharides are still bonded together.

Inverted sugar can also be called sucrose. Inverted sugar is also known as sucrose. However, glucose and fructose are separated during cooking with Citric Acid water, resulting in a liquid form.

Invert Sugar vs. High Fructose Corn Syrup

Invert sugar, and high fructose corn syrup are different because of their glucose to fructose ratio. Invert sugar is 1:1, but high fructose syrup has an enzymatic process that results in higher fructose and lower glucose levels. The end products’ viscosity, fluid thickness, and taste are similar.

Invert Sugar vs. Simple Syrup

Simple syrup is made from a 1:1 mixture of sugar and water. The sugar has been completely dissolved in the water to create a subtly sweet syrup. Inverted sugar is sugar and water in a 2:1 ratio, with citric acid added. It’s cooked in a temperature-controlled environment to manipulate the sugar molecules to split, resulting in higher viscosity and substantially sweeter syrup than simple syrup.

How to Make Invert Sugar?

Invert sugar is easy to make. It requires only a few basic skills and very inexpensive ingredients. You won’t need to worry about going bad because it can be kept fresh for several months.

Invert Sugar Ingredients

Before you begin the recipe, make sure you have all of these tools and ingredients!

Tools

• Pot with a heavy bottom
• Rubber spatula
• Pastry brush
• A small bowl of water
• Candy thermometer
• Glass jar with secure-fitting lid

Ingredients

• 4 cups of table sugar
• 2 cups of water
• 1/4 tsp. 1/4 tsp. citric acid

Invert Sugar Recipe

1. Add table sugar, water, citric acid, and salt to a large pot. Mix until everything is well combined.
2. Bring the mixture to a gentle boil over medium heat. It will take a while to boil the mixture on medium heat, so please be patient. Stir the mixture until it is all incorporated. Otherwise, the sugars will crystalize and result in hard, gritty sugar.
3. Turn down the heat and simmer for 20 minutes.
4. Keep the sugar crystals from sticking to the pot’s edges at bay by using a pastry brush that has been dipped into the water.
5. When the sugar reaches the softball stage, it is 234-236° Fahrenheit (or 112-114° Celsius). If you drop some sugar into cold water, it will curl into a softball.
6. When the temperature reaches the right level, turn off the heat.
7. Allow the sugar to cool to room temperature before pouring it into a glass container. When it cools, the sugar should thicken to corn syrup- or honey consistency.