Can I make invert syrup in situ when making candy?
There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °F/116 °C then let cool. However, is there a way I can be lazy when making candy and in one pot invert about a quarter of the sugar to avoid having to make and store invert syrup and worry about if I have any?
The fact that many of the invert syrup recipes also say to not go past whatever temperature, is a bit curious, will it begin to caramelize at a lower temperature (240 °F vs. 300 °C) or what's the issue? I'm not sure if I could just add 0.025% w/w tartaric acid to straight table sugar and call it good when I go up to 280 °F or 300 °F for soft/hard crack.
Best Answer
Yes, you can do it. In fact, most recipes for candy I have followed suggest to do it that way. Just add your acid before starting to heat the syrup, and proceed with the candymaking as usual.
I suspect that the reason the recipes for inverted syrup specify an upper limit for the temperature is because they are recipes for syrup. If you overheat them, you will get, as you noted, soft or hard crack, but not syrup. If this is what you need, you can do it, it is just not the intention of the recipe author, so they warn against it.
Pictures about "Can I make invert syrup in situ when making candy?"
What can I use instead of invert sugar?
Keeping these features in mind, here are some suitable options you can use as a replacement.- Liquid honey. Liquid honey is a similar consistency to trimoline and is an excellent substitute for any application where invert sugar is used. ...
- Glucose syrup. ...
- Molasses. ...
- Brown sugar. ...
- Corn syrup. ...
- Make your own.
Can you substitute corn syrup for invert sugar?
CAN I USE INVERT SUGAR IN PLACE OF CORN SYRUP ? Yes. Invert Sugar and Corn Syrup are very similar. They are both sweet and very smooth.At what temperature does sugar invert?
Making Invert Sugar In the inversion process, a solution of sugar is heated in the presence of an acid until it reaches 236\xb0 F (114\xb0 C). Clear invert syrup starts with white sugar and is heated very slowly to minimize Maillard reactions that would otherwise develop color and flavor in the syrup.Can I use glucose instead of invert sugar?
Glucose or corn syrup will not perform the same and are not acceptable substitutes in all cases, but both invert sugar and glucose can be used to help prevent simple crystallization in cooked syrups. Also, invert sugar is much sweeter than glucose.How to make inverted sugar
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Kristina Paukshtite, Karolina Grabowska, Castorly Stock, Donald Martinez