Inverted Syrup (Corn Syrup Substitute)
Baking and Desserts • American
Description
In many culinary recipes, corn syrup is required. Its substitute is inverted syrup, which can be made at home unlike corn syrup. The main qualities of the syrup — why it is used — are its anti-crystallization properties and lack of odor. Some use honey as a substitute for corn syrup, but honey has a distinct smell and taste (which is not always acceptable). Very important! When boiling the syrup, use a pot with a thick bottom and cook on very low heat with a barely noticeable simmer. Otherwise, the syrup can easily be overcooked — it will become dark brown and too thick. Inverted syrup can be prepared in advance. Store in a well-sealed glass container at room temperature.
Ingredients
- Sugar 10 oz
- Water 5 fl oz
- Citric Acid 0 oz
- Activated Baking Soda ¼ teaspoon
Step-by-Step Guide
Step 1
Dissolve the sugar in hot water. Bring the solution to a boil, then add the citric acid. Cover the pot tightly with a lid and simmer the syrup on low heat for 45 minutes.
Step 2
After cooking the syrup, let it cool slightly and add the baking soda solution (for this, dissolve the baking soda in a dessert spoon of water). This will cause vigorous foaming that lasts for 5–10 minutes. Once the foaming stops, the syrup is ready. It has a yellow color and the consistency of young liquid honey.
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