Home-made Invert Syrup

Name: Home-made Invert Syrup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Sugar; 180ml water; 25ml Fresh lemon juice

by Yaya Hut

4.9 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

The Mid-Autumn Festival is approaching, and many friends are willing to make moon cakes by themselves. Inverted syrup is an essential ingredient for making Cantonese moon cakes."

Ingredients

Home-made Invert Syrup

1. Preparation materials: 200g sugar, 180ml water, 25ml fresh lemon juice

2. Cut the lemon in the middle

3. Squeeze the lemon juice and set aside

4. Add sugar to the stainless steel pot (iron or aluminum pots cannot be used)

5. Add water, stir a little, let the sugar and water mix

6. After the water is boiled, add lemon juice

7. After boiling again, turn to low heat and don't stir again after this

8. At this time, some sugar water sticks to the wall of the pot. Use a brush to moisten the water and brush down the edge of the pot.

9. Continue to heat it with a low heat, and you will slowly see the color of the syrup change from lighter to lighter

10. The longer the cooking time, the darker the color of the syrup will be. It should be cooked for about 20 to 40 minutes.

11. Put the boiled syrup into an airtight jar, and it can be used after one day

Tips:
If the cold syrup is very thick, it is because the water evaporates too much. The remedy is to add an appropriate amount of water to reheat it, but it will not be saved if it is boiled.