Many housewives, reading a wide variety of baking recipes, came across an ingredient called “molasses.” And most of them immediately left this recipe without reading it to the end. Where can I get it, this molasses? There is no need to look for it, because it can be easily replaced with invert syrup.
Invert syrup is an aqueous solution of glucose and fructose with anti-crystallization properties. It is thanks to them that invert syrup is used as a substitute for molasses in the production of various confectionery products in order to slow down the “aging” process of the product, as well as to give the dough a golden hue.
Invert syrup is obtained by heating a sugar aqueous solution with the addition of acid, resulting in an inversion process. This process involves breaking down sucrose into glucose and fructose. Citric, hydrochloric, acetic and lactic acids are used for inversion.
Unflavored sugar invert syrups are used in the confectionery industry as a moisture-binding agent and anti-crystallizer. This syrup can also be used as a syrup for soaking sponge cakes. Complete or partial replacement of granulated sugar when preparing dough can significantly increase its plasticity, and also increases the shelf life of baked goods without reducing quality indicators.
In addition to dough, invert syrups are added to confectionery fillings and various creams in order to prevent sugaring during storage, which is especially important for those dishes whose recipes have a particularly high level of sugar. The use of such syrups is very convenient for pumping and dosing. When making fudge, invert syrup will prevent it from becoming sugary. One hundred grams of it contain 290 kcal. Invert syrup is stored at a relative humidity of up to 85% and a temperature from 0°C to +25°C for six months from the date of manufacture.
Invert syrup: preparation
To prepare invert syrup, you need to take forty-four parts of water to one hundred parts of sugar, i.e. For 100 grams of sugar you will need 44 grams of water. The sugar solution is brought to a boil with constant stirring, then acid is added to it and cooked for another 30 minutes. After this, a test is carried out for the “strings”; for this, a few drops of syrup are dropped from a spoon into cold water. If “strings” form in the water, then your syrup is ready. Then it must be cooled to a temperature of 80-90C and neutralized with a solution of bicarbonate of soda. However, neutralization is not always carried out; it is required if the inversion was done using hydrochloric acid. When inverting with organic acids, neutralization is only necessary if the finished syrup has a sour taste. So, if the inversion was carried out using 55% lactic acid, to neutralize it you will need 4 grams of bicarbonate of soda per 1 kg of sugar, to neutralize hydrochloric acid - 0.3 grams of bicarbonate of soda, to neutralize crystalline citric acid - 4.2 grams of bicarbonate of soda. In this case, soda should be introduced into the invert syrup in the form of a 10% solution. This procedure is always accompanied by violent foaming. After the syrup has cooled, it can be used.
Invert syrup recipe. You will need: 350 grams of sugar, ¼ teaspoon of soda, 2/3 teaspoon of citric acid, 150 ml of hot water. Pour sugar into a saucepan with hot water, mix thoroughly and bring to a boil over low heat. After this, add citric acid, stir and close the lid tightly. Next, you need to boil the syrup over low heat for another 30-40 minutes, cool, and add soda in the form of a solution. The color and consistency of invert syrup is similar to liquid honey.
Housewives who prepare confectionery products often come across this ingredient on the list of necessary products. If you are unable to buy the ingredient on store shelves, try making it yourself in your own kitchen.
Invert syrup - what is it?
Many recipes contain ingredients you may have never heard of. Housewives are often interested in how to invert sugar. Invert syrup is a substance that is an aqueous solution of fructose and glucose, which has anti-crystallization properties. It is obtained by heating a mixture of sugar and water and adding acid. The viscous substance will be an excellent substitute for some hard-to-find ingredients. You can buy unscented syrups in the store or make your own. The right product resembles honey and can be stored for up to six months.
Invert syrup - what is it for?
In the confectionery industry, invert syrup is used for some operations:
- giving the dough a golden hue;
- slowing down the aging of the product;
- impregnation of biscuit;
- creating fillings;
- breakdown of sucrose;
- making fondant.
How to replace invert syrup
It happens that you cannot buy the required ingredient. According to experts, you can replace invert syrup with the following products:
- molasses;
- corn syrup;
- glucose syrup.
Homemade invert syrup
- Cooking time: 2 hours.
- Number of servings: 2 persons.
- Purpose: for desserts.
- Cuisine: European.
The invert syrup recipe will require you to have a minimum set of ingredients. Knowing how to cook it is necessary for those who like to try new delicious dishes. Glucose syrup at home may be needed when making icing, mastic and other elements for decorating baked goods. It will greatly facilitate the independent creation of alcoholic drinks, for example, moonshine.
Ingredients:
- baking soda – ¼ tsp;
- water – 155 ml;
- granulated sugar – 350 g;
- citric acid – 2 grams.
Cooking method:
- Pour hot water into the pan, add sugar, stir until the crystals dissolve.
- Turn on low heat and wait until it boils. When the water starts to bubble, add citric acid.
- Cover the future syrup with a lid so that it fits tightly to the pan. Boil the substance until it turns golden brown. Remove the prepared liquid from the heat.
- Add a dessert spoon of water to the baking soda. Pour the resulting mixture into syrup. You will see a reaction with the release of abundant foam. The syrup will be ready when the process reduces activity. This will take approximately 15 minutes.
Invert syrup for mash
- Cooking time: 1 hour 50 minutes.
- Calorie content of the dish: 274 kcal.
- Purpose: for alcoholic beverage.
- Cuisine: European, Russian.
- Difficulty of preparation: medium.
Inverting sugar for mash is indispensable for moonshine brewing. This process involves the interaction of raw materials with yeast, during which fermentation should occur. However, this cannot be done quickly with cane or beet sugar. Yeast first carries out hydrolysis and then the reaction to produce alcohol. Alcohol production experts recommend decomposing sugar artificially, which can reduce the time it takes to make mash.
Ingredients:
- water – 1.5 l;
- citric acid – 9-12 g;
- sugar – 3 kg.
Cooking method:
- Pour water into the pan and heat to 70-80 degrees. Gradually add granulated sugar with constant stirring, observing the proportions.
- Wait until it starts boiling, boil the syrup, removing the foam. The liquid should acquire a uniform consistency.
- Reduce the flame intensity to minimum. Gradually add citric acid and stir.
- Cover the dish with a lid and increase the heat again. You need to cook the mixture at 80 degrees for about 1 hour.
- Cool the finished product to 30 degrees, pour into a container where fermentation will take place.
- Add water, yeast and granulated sugar to the substance in the amount necessary to obtain alcohol.
Mirror glaze with invert syrup
- Cooking time: 3 hours.
- Number of servings: 1 person.
- Calorie content of the dish: 342 kcal.
- Purpose: for dessert.
- Cuisine: European.
- Difficulty of preparation: medium.
Mirror glaze with invert syrup is often used to decorate confectionery, cakes and pastries. Its main advantage is its beautiful and bright appearance, which is achieved due to its glossy shine. The sweet contains invert sugar. To prepare this component, you will need special kitchen tools: a scale and a thermometer. They are important because accurate temperature and mass measurements are required.
Ingredients:
- leaf gelatin – 12 g;
- invert syrup – 150 g;
- water – 75 g;
- sugar – 150 g;
- white chocolate – 150 g;
- condensed milk – 100 g;
- food coloring – 3-4 drops.
Cooking method:
- Soak gelatin in ice water. Place finely chopped chocolate and condensed milk inside a tall blender glass.
- Take a saucepan, pour in water and liquid glucose, add granulated sugar. Place the dishes on the fire, dissolve the sugar crystals, gradually heating the mixture. However, you don’t need to stir with a spoon; you just need to move the saucepan a little in different directions.
- Wait until the mixture begins to boil and measure the temperature. Bring the reading to 103 degrees.
- Pour the hot mixture into the glass with chocolate. Squeeze the gelatin and add to the ingredients. Mix the ingredients.
- If you want a bold color, add a few drops of food coloring. Insert the immersion blender, holding it at a 45-degree angle. While turning the glass, use the device to punch the future glaze on glucose syrup. If you do everything correctly, the number of bubbles will decrease.
- The finished product should be wrapped tightly in cling film and refrigerated for 12 hours.
- You can heat up the edible decoration in the microwave or in a water bath, then use the blender again. The temperature of the sweet mass should be 30-35 degrees; strain it through a sieve into a jug with a spout. This measure is necessary if bubbles have formed. The glaze is ready.
Invert syrup mastic
- Preparation time: 1 day.
- Number of servings: 1-2 persons.
- Calorie content of the dish: 354 kcal.
- Purpose: dessert decoration.
- Cuisine: European.
- Difficulty of preparation: medium.
Mastic made from invert syrup is suitable for decorating cakes, pastries and other confectionery products. You can not only cover the product with fondant, but also sculpt various decorative elements from it. Making sweets at home is not easy, but with the proper patience, the housewife can cope with this task. Baked goods decorated with mastic with glucose syrup look beautiful and are suitable for special occasions.
Ingredients:
- sugar – 1 tbsp;
- water – 0.5 tbsp.;
- gelatin – 12 g;
- invert sugar – 85 g;
- corn starch – 100 g;
- salt;
- powdered sugar – 0.6 kg.
Cooking method:
- Pour gelatin with ¼ part of cold water. Mix the remaining liquid, salt, sugar, syrup, place on the stove, and bring to a boil. Reduce flame, cook for 8 minutes.
- Pour the boiling water mixture into the gelatin, beat with a mixer for 10-15 minutes. until a white mass is obtained.
- Sift the powdered sugar and add it to the mixture in parts, remembering to stir. To make a colored decoration, add dye at this stage. Mix all ingredients well and cover tightly with cling film. Leave for a day at room conditions.
- Sprinkle starch on the work surface of the table. Add the mastic and mix well.
Video: how to prepare invert syrup
Today I will show you how to prepare invert syrup at home, following the cooking technology. Many people may not realize what invert syrup is for, but in fact, it is a very good thing. It serves as a replacement for molasses during the preparation of various confectionery products in order to slow down the process of their “aging”. It can also be added to the dough to give it a beautiful golden hue. It is also added to various creams and fillings to prevent sugaring during storage. Recently, mirror glaze, to which it is also added, has become very popular. To create delicious marshmallows, you also can’t do without it.
If you don’t know what you can replace honey with in baked goods, such as gingerbread dough, then it can easily be replaced with just such a syrup. So if you are allergic to honey, this recipe will definitely come in handy. Invert syrup is obtained by heating water, sugar and citric acid, during which the inversion process occurs, which consists in the splitting of sucrose into fructose and glucose. Citric acid is used for the inversion process. Below I will tell you in detail how to make invert syrup and cook it so that you get it right the first time. The step-by-step recipe for invert sugar syrup at home is very simple, the main thing is to do everything step by step and not to rush anywhere.
Ingredients:
- Water – 155 ml.
- Sugar – 350 g
- Citric acid – 2 g
- Soda – 1.5 g
Yield of finished product: 400 ml.
Technology for preparing invert syrup at home
To prepare, I prepare water, sugar and citric acid. At this stage, you don't need soda yet.
Pour water into a thick-bottomed saucepan, add sugar and citric acid. I mix all this and put it on fire.
As soon as the mixture boils, reduce the heat to low and cover the saucepan with a lid. It is advisable to take a lid without a hole for steam to escape. You need to cook at a minimum temperature.
After 40 minutes I open the lid and during this time, the liquid became a beautiful amber color. All this time I did not open the lid or stir. The recipe for invert syrup is very simple and I think you are already convinced of this.
When the resulting liquid has cooled down quite a bit, add soda to it and stir vigorously.
During mixing, a lot of foam is formed as the soda reacts. Soda is needed here in order to neutralize citric acid. The foam will go away completely only after 30 - 40 minutes. During this time, I actively stir this mixture several times.
When there is no more foam, I pour it into a jar. The consistency is quite liquid at first, but after a couple of hours it will look like honey. Be sure to screw the lid on the jar tightly. Now the important information is how long invert syrup is stored. If you do not store it in the refrigerator, the shelf life is 3–4 weeks, but if in the refrigerator, the shelf life increases to 2 months.
Now you know what you can use to replace honey in a recipe and I hope it will be useful to you. I had never heard of it before, but lately it has started to appear in many desserts, so I had to study the information and take the risk of making it.
Here's how to prepare invert syrup at home, and as you can see, it requires a minimum of effort and is absolutely not difficult to make. Cook for your health and be sure to try new things.
Video recipe for invert syrup:
Have you ever come across recipes in which molasses is one of the ingredients? For sure. And what did you do in such cases? Have you closed a recipe you liked (for example, a classic English Christmas cake), because it’s impossible to find this very treacle?
If you stock up on invert syrup, you can cook any dish that contains molasses or corn syrup (and this, by the way, includes not only baked goods, but even Bloody Marys and Caesar dressing). Making a substitute for capricious sweet ingredients - invert syrup - at home is quite simple.
Ingredients
- granulated sugar - 350 grams
- hot water - 155 ml
- citric acid (crystals) - 2 grams, which is two-thirds of a teaspoon
- baking soda - 1.5 grams, which is a quarter of a teaspoon
Preparation
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On a note
Do not cook the syrup for too long as it will change color from light to dark and take on a caramel flavor.
If, after adding soda, foam remains on the surface of the syrup for a long time (longer than 15 minutes), taste the syrup. If it is sour, it means that not all citric acid has been neutralized. Add some water and heat it up.
Boil the syrup in a heavy-bottomed saucepan with a tight-fitting lid to minimize evaporation.
Store the finished syrup in a well-tightened glass jar at room temperature.
Did you know that:
Invert syrup is used not only as a substitute for molasses in home baking. Many manufacturers of cakes, pastries, and bread use it in production, as indicated in the ingredients.
A little chemistry. Invert syrup is obtained by hydrolytic splitting of sucrose into fructose and glucose. In other words, as a result of the slow boiling of sugar syrup with citric acid (inversion), sucrose is split into glucose and fructose in equal quantities.
Today we will prepare invert syrup - this is a replacement for glucose, corn syrup and honey, if for some reason you cannot use it. This is an excellent substitute for molasses, which is needed in the manufacture of many confectionery products to give the dough a golden hue, and most importantly, to increase shelf life.
Invert syrup is very easy to prepare at home, so that you can then add it to various fillings and creams, thereby preventing sugaring (especially important in products with a lot of sugar, such as marshmallows).
To prepare it we will need:
- Granulated sugar - 350 gr.
- Water - 150 ml.
- Citric acid - 2 g.
- Baking soda -1.5 gr.
How to cook at home
Take a saucepan with a thick bottom and a tight-fitting lid without a hole for steam to escape. Pour water (150 ml) into a saucepan, add sugar (350 g), and over medium heat, without covering and stirring, wait until the sugar dissolves.
Add citric acid (2 g.)
As soon as the syrup boils, reduce the heat to low, cover tightly with a lid and cook the syrup to a temperature of 108 C-110 C.
If you don't have a thermometer, use the cooking time as a guide; the process will take about 20 minutes. During this time, it is better not to lift the lid. The color of the finished syrup, depending on the intensity of the fire, can range from light yellow to amber.
Add soda to the slightly cooled syrup to neutralize the citric acid in the syrup. An active reaction will occur, you will see foam that will settle after 20 minutes.
During this time, you need to stir the syrup several times so that the foam disperses faster.
If the foam has not completely gone away after half an hour, add 1 tablespoon of water and heat the syrup over the fire again. Perhaps the citric acid was too strong, so this amount of baking soda was not enough to neutralize the acid.
When the reaction is complete and the foam has subsided, the syrup can be poured into a jar for storage.
From this amount of ingredients, approximately 400 grams of finished syrup is obtained. It should be stored in a hermetically sealed jar at room temperature. Shelf life is about a month. The hot syrup is quite liquid, but after cooling completely it becomes thick and has a consistency similar to honey.
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