Name: Homemade Invert Syrup
Cook time: 35 min
Total time: 40 min
Yield: 20 srv
Ingredients: Sugar — 12.3 oz; Water — 5.1 fl oz; Citric acid — 0.07 oz; Baking soda — 0.05 oz

Homemade Invert Syrup

A thick amber syrup used as a full replacement for corn or starch molasses.

5.0 (1) 40 min Cooking 35 min Easy 20 srv Vegan Vegetarian

Ingredients

Sugar 12.3 oz Water 5.1 fl oz Citric acid 0.07 oz Baking soda 0.05 oz

Nutrition

Per serving: ≈ 69.0 kcal, P 0.0 g, F 0.0 g, C 17.8 g
Total (for 20 srv): ≈ 1380.0 kcal, P 0.0 g, F 0.0 g, C 355.0 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking

Cooking

In a heavy-bottomed saucepan, mix sugar with water and bring to a boil over medium heat, stirring constantly.
Add the citric acid, mix thoroughly, and reduce the heat to a minimum.
Cover the saucepan with a lid and simmer on low heat for 30–35 minutes (the mixture should acquire a light golden color).
Remove the saucepan from the heat and let the syrup cool slightly (about 5 minutes).
Add the baking soda dissolved in 1 teaspoon of water. The mixture will foam up significantly (acid neutralization is taking place).
Mix and leave until the foam completely disappears. Pour the finished syrup into a glass jar and let it cool completely.

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