Name: Homemade Invert Syrup
Cook time: 35 min
Total time: 40 min
Yield: 20 srv
Ingredients: Sugar — 350 g; Water — 150 ml; Citric acid — 2 g; Baking soda — 2 g

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 350 g Water 150 ml Citric acid 2 g Baking soda 2 g

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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