Invert Sugar Syrup

I’ve referenced invert sugar quite a bit over the last week. But did you know that you can actually buy it in a jar? You can. I did. Then I took a picture. This is nothing more than a plain ol’ everyday sucrose syrup that’s been heated and treated with an acid (tartaric or citric, probably). You can make this yourself of course, but some bakeries and/or confectioners would just as soon buy it pre-made. Who am I to argue?

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6 Responses to Invert Sugar Syrup

  1. tracy says:

    r invert sugar and glucose interchangeable in recipes? (marshmallow, caramels, frosting…) tx, tracy

    • joepastry says:

      Hey Tracy!

      To some extent, yes. They serve very similar functions in that they are crystallization inhibitors and keep sugar-intensive applications limber. However they do have some differences. Invert sugar syrup has more water than glucose. Also they have different tastes as I mentioned. Invert sugar will taste quite a bit sweeter than glucose syrup. But if you’re only adding a small percentage to a preparation you can probably get away with it.

      Cheers and thanks for the question!

      - Joe

  2. Marcel says:

    THANK YOU for presenting this sweet information so clearly. I’m also working on understanding interchangability in recipes between corn syrup, glucose and invert sugar.

    • joepastry says:

      It is my pleasure, Marcel. Let me know if I can be of any help to you as you proceed!

      - Joe

  3. candide001 says:

    How does the price of the pre-made you found compare with the cost of making it yourself? From what I’ve seen on-line, it’s much more expensive than the DIY version, which basically makes itself. And if you stock up on sugar when it’s on sale, DIY is very cheap indeed.

    • joepastry says:

      There’s no comparison: home made is far cheaper. Excellent point. But there definitely is a market for it in some quarters.

      Thanks Candide!

      - Joe

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