Recipe of Homemade invert sugar for baking.
Homemade invert sugar is an essential ingredient in baking that transforms the texture of your creations. If you're looking to achieve moister cakes, creamier ice creams, and doughs that don't crystallize, this recipe is for you. Made with just four basic ingredients (sugar, water, lemon, and baking soda), this homemade version lets you control quality and avoid commercial additives. It's ideal for amateur and professional bakers who want to improve their results without complications.
The process is simple: dissolve the sugar in water with lemon, bring to a boil at 100°C, then cool to 50°C before adding the baking soda. This step neutralizes acidity and stabilizes the syrup. The result is an amber liquid that, when used instead of regular sugar, adds moisture and softness to your recipes. You can use it in cakes, pastries, doughnuts, glazes, and ice creams, replacing up to 30% of the total sugar in ice creams and 20% in baked goods.
Additionally, this preparation is easy to store in an airtight jar, keeping for weeks. Dare to try it and you'll notice the difference in every bite.
Cook
30 min
Servings
4
Ingredients
Directions
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1
In a saucepan, put the sugar, water and lemon juice and bring to a boil until it reaches 100 degrees
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2
At that time remove from the heat and wait with a thermometer for it to drop to 50 degrees. More or less 15-20 minutes
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3
When it reaches that temperature, add a flat teaspoon of baking soda and wait for it to cool completely.
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4
It will create a whitish layer above. Remove, strain and pour into an airtight, ready-to-use jar
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5
In ice cream, the proportion to be replaced over normal sugar is 30% of total sugar and 20% in pastries as a reference for your preparations. But like everything in this life, the best thing is to try and rectify if necessary and to your liking.