Inverted Sugar Syrup

I have recently done a recipe that called for inverted sugar, an ingredient that I have not come across before.  It is used by Patissieres because it crystallises less easily than normal sugar,  and baked items made from it tend to retain moisture more easily so have a longer shelf life.  It can bought commercially but is quite expensive. Fortunately it is also relatively straightforward to make.


The basic recipe is a ratio of 100% Sugar : 50% Water : 1% Citric Acid.

To make c. 500g of syrup is

  • 500g sugar
  • 250g water
  • 1/5g (1/4 tsp) citric acid or cream of tartar

The mixture is simmered for 30-40 minutes until it reaches 115C, and can then be stored in sterilised jars for 6-12 months.

You are aiming for a thick syrup as per the photograph below.  My version above above was probably a little too liquid.

Screen Shot 2018-08-12 at 16.49.14


The Method

  • put clean jars and lids in an oven set to 140C for 30 minutes
  • put your ingredients in a pan
  • bring to the boil
  • once boiling do not stir as this could trigger the mixture to crystallise
  • simmer for c. 40 minutes until the syrup reaches 115C (about reduced to half the original volume)
  • if you want to use the syrup immediately cover and allow to cool
  • if you want to use it later, pour it into sterilised jars and seal the lid tight


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