Invert Sugar

Invert sugar- Invert Syrup- Trimoline

An advantage a professional pastry chef has is that certain key ingredients are
readily available. One of these ingredients is invert sugar. Although invert
sugar is close in chemical composition to honey, it is not found on most
grocery store shelves. The good news is that homemade invert sugar is
quickly made by anyone. For countless confectionary or baking applications,
a corn syrup substitute or replacement can be invert sugar.

Invert sugar is used extensively in confectionary for preparations such as

ganache, jellies, fudge, and taffy and in the preparation of sorbets and ice
cream. Its ability for controlling crystallization and creating a smoother
mouth feel in these products is the main reason why it is used in the first
place. Invert sugar is hygroscopic which leads to a reduction of available
water in food preparations, resulting in a longer shelf life of countless
products. It lowers the spread of bacteria and basically acts as a preservative.
The humectant properties of invert sugar are high and will keep products
such as fillings for chocolates and fudge much longer moist and tender. Invert
sugar also contributes to the Maillard reaction (caramelizing) and
consequently will aid the browning process.

Also utilized in certain baked goods like Madeleine’s and brioche where invert
sugar is used to increase tenderness and moistness. For all the above
mentioned attributes of invert sugar the one I am most excited about is that
invert sugar intensifies aromas, especially in sorbet and certain chocolate
ganache applications. With so many desirable attributes in confectionary and
baking, the question why use invert sugar, is no longer a mystery.

For many years confectioners and pastry chefs have added glucose and or
corn syrup into boiled sugar applications to prevent these syrups from
crystallizing. In these syrups, substituting corn syrup with invert sugar is
something I have done for some time with parallel results.

In confectionary applications such as ganache, invert sugar can be the sole

source of sweetener, but in the case of sorbet, gelato, ice cream or cakes only
about 5-10% percent of sugar is replaced with invert sugar.

Getting it all together!

Invert sugar has a long shelf life so make a batch and keep it in your
refrigerator in a well sealed container for at least 6 months. This way
whenever you need to make a pound cake extra moist or control
crystallization in gelato or make truffles extra creamy you are set to go!

Invert sugar

Yield: 2 lb 3 oz (1 kilo)
4 Cups + 6 (2 lb 3 oz) Extra fine granulated 1 kg
Tablespoon sugar
2 cups (16 fl oz) Water 480 ml
¼ Teaspoon ( ¼ tsp) Cream of tartar or citric 1g
acid

1. If you have an induction cook top or an electric stove use these options
instead of gas. In a non reactive saucepan stir to a boil the sugar, water
and cream of tartar (Or citric acid).
2. Once the mixture boils wash away any sugar crystals stuck to the side of
the pan with pastry brush dipped in water. Any additional water added
to the pan from this process, has no effect on the final outcome.
3. On medium heat without stirring boil the mixture to 236°F (114°C).
Remove from heat and cover the pan. Let cool at room temperature.
Store in a refrigerator. Invert sugar will last at least 6 moths.