Invert Syrup
1.
Put water and sugar in a stainless steel pot, stir slightly with chopsticks to mix the sugar and water.
2.
Fresh lemon squeeze out the juice and set aside
3.
Bring to a boil in step 1 and add fresh lemon juice to a medium heat. After heating, do not stir.
4.
After boiling on medium heat, turn to low heat
5.
Simmer slowly on low heat, and do not stir until the end.
6.
You can see that a small part of the sugar water sticks to the pot wall. In order to prevent sugar crystal particles from being produced, you can use a brush to dip in water and brush the pot wall around. The sugar crystals on the pot wall will melt into the pot with the water.
7.
Keep repeating.
8.
It has been boiled slowly over a low fire, and the sugar water in the pot slowly began to deepen over time.
9.
The syrup in the pot is slightly darker than the sugar in Figure 8.
10.
Cook for about 40 minutes to 1 hour. The longer the cooking time, the darker the color of the syrup. When cooking, we watch from the white sugar water slowly from white to light red to dark red. This process is very interesting.
11.
Pay attention when the time is almost the same, the syrup in the pot should be thicker than honey, and it will become thicker after cooling.
12.
After the syrup is cooked, turn off the heat. After the syrup cools down, find a pre-sterilized airtight jar to fill the syrup and put it for 1 day. The inverted syrup has a strong antiseptic ability and can be stored for a long time.
Tips:
1. When boiling the syrup, turn on a small fire. If the fire is too high, the water will evaporate too quickly, and it will thicken in less than 40 minutes and the color will not be in place.
2. If the water volatilizes too fast and the time is not up, add water and cook again.
3. If you don't want to cook the portion of the recipe, the ingredients can be halved, but the amount of water is just a little bit less. There is no need to halve. No matter how much the ingredients are, it takes the same amount of time.
4. After cooking and turn off the heat, if you find it is too thick and it freezes because the water volatilizes too much, you can re-pour it into the pot and add water and cook again (I encountered this situation the first time I cooked)
5. The inverted syrup can be stored for a long time, so you can cook more at one time.
