What is Invert Syrup?
Let’s take a look. Invert syrup is a golden colored liquid syrup that is made up of equal parts fructose and glucose. Invert liquid syrup can be created artificially for inclusion in confections and baked goods (just to name a few,) it also occurs naturally in both honey and fruit. Invert sugar syrup is used as a substitute for sucrose and it is quite a bit sweeter than sucrose. When used in baking this miraculous syrup adds a golden color to baked treats. Invert syrup can be produced by adding an acidic element such as lemon juice to sugar and boiling the mixture until a thicker syrup is formed. The boiling of this sticky mixture breaks down sucrose to fructose and glucose to give it the smoother properties that are valued in it’s inclusion in confections. Invert sugar syrup can also be formed by adding sucrose and water and the resulting mixture can be used in confections particularly for extending their shelf life. Why is invert sugar syrup used? Besides adding a decadent golden bro
