Invert syrup: a step-by-step recipe with photos, how to make it at home

Making invert sugar syrup is a simple process, and this essential confectionery ingredient can even be made at home. Homemade invert syrup, a classic step-by-step recipe for which is available on our website, takes about 30 minutes to prepare and can easily replace the popular Trimoline syrup in mirror glazes, creams, mousses, and other desserts.

A step-by-step recipe for invert sugar syrup with photos of each step.

Nutritional value per serving

278.4 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 69.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

To make invert syrup at home you will need:

a saucepan with a thick bottom (to invert the sugar, it must be heated very hot, but not allowed to caramelize);
culinary thermometer (the correct temperature is very important when cooking);
silicone spatula (for mixing);
silicone brush (for cleaning the sides of the saucepan from sugar foam);
airtight container (for storing finished syrup).

A step-by-step recipe for invert syrup with photos

How to Make Invert Syrup at Home – A Classic Pastry Chef's Recipe

Ingredients

Servings

Sugar

360 G
Water

160 G
Soda

1 G
Citric acid

1.5 G

Preparation

Step 1

If you only have a measuring cup, but don't have scales to hand to count off 1 gram, then simply take 1/2 teaspoon of citric acid (remove the top with a knife) and 1/3 teaspoon of baking soda, also without a slide.

Also, prepare some boiled water at room temperature to make a baking soda solution (the baking soda must be diluted). Dissolve the baking soda in the water and set it aside for now.

Please note that you cannot dilute baking soda in hot water, otherwise it will immediately extinguish and lose its potency.

Step 2

During the preparation process, the invert syrup is heated, for which we will need a saucepan with a thick bottom.

Pour 360 grams of sugar into a saucepan and add 160 grams of hot boiled water (this will help the sugar dissolve faster).

Step 3

Place the sugar solution on low heat and, gradually stirring, bring to a boil.

If foam forms during the heating process, it must be removed immediately and the sides of the pan cleaned with a wet brush, otherwise the syrup may crystallize and be spoiled.

Step 4

Add citric acid to the boiling sugar solution.

After adding the acid, the mixture will turn white and begin to foam, but when stirred, the foam will quickly subside.

Step 5

Once the foam subsides, stop stirring the syrup. Cover the saucepan with a lid and simmer for about 20 minutes over low heat until the temperature reaches 100°C.

If the lid has holes, you can cover them with toothpicks, as shown in the photo. This will prevent moisture from evaporating.

Step 6

After 20 minutes, check the syrup's temperature and assess its quality. The mixture should be clear, as shown in the photo.

If the temperature is too high, the syrup will darken. This means you've overcooked the mixture.

You can also determine the readiness of the mixture at this stage without a thermometer. To do this, place a teaspoon of syrup on a saucer. If the mixture is properly boiled, the spoon will noticeably stick to it, and when you lift it, sugar threads will form.

Step 7

Remove the saucepan from the stove, let the mixture cool to 80 ℃ and add the soda solution to the hot syrup.

The solution will foam as the acid neutralizes. To speed up the process, stir the syrup slowly with a silicone spatula.

Step 8

The optimal temperature for boiling syrup is 108-110°C. If the syrup is boiled to 114°C, it will become thicker and the air bubbles formed during the acid quenching process will be more difficult to escape.

We can say that the acid neutralization process is complete if no new air bubbles form when stirring the syrup.

Step 9

Pour the finished syrup into a storage container. Let it cool completely and remove any air bubbles, uncovered.

Step 10

After 3 hours the syrup will become clear and transparent.

By tightly closing the container with a lid, the syrup prepared by yourself can be stored at room temperature for 1 month, or in the refrigerator for up to 3 months.

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