Inverted Syrup (Corn Syrup Substitute)

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

In many culinary recipes, corn syrup is required. Its substitute is inverted syrup, which can be made at home unlike corn syrup. The main qualities of the syrup — why it is used — are its anti-crystallization properties and lack of odor. Some use honey as a substitute for corn syrup, but honey has a distinct smell and taste (which is not always acceptable). Very important! When boiling the syrup, use a pot with a thick bottom and cook on very low heat with a barely noticeable simmer. Otherwise, the syrup can easily be overcooked — it will become dark brown and too thick. Inverted syrup can be prepared in advance. Store in a well-sealed glass container at room temperature.

Ingredients

Sugar - 12.3 oz
Water - 4 fl oz
Citric Acid - 0.1 oz
Activated Baking Soda - ¼ teaspoon

Step by Step guide

Step 1

Dissolve the sugar in hot water. Bring the solution to a boil, then add the citric acid. Cover the pot tightly with a lid and simmer the syrup on low heat for 45 minutes.

Step 2

After cooking the syrup, let it cool slightly and add the baking soda solution (for this, dissolve the baking 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.