Invert Syrup

Invert Syrup

1. Prepare the ingredients: 200ml water, 200g sugar, 50ml lemon juice

2. Prepare a stainless steel pot or ceramic pot, pour in water, pour the sugar and stir evenly

3. Turn on high heat and cook until the sugar melts (remember not to stir during the cooking process)

4. Bring to a boil after adding lemon juice (do not stir)

5. Turn to low heat after boiling

6. Pay attention to the appearance of sugar crystals on the edge, immediately use a brush dipped in water and brush it around to let the water flow down while removing the crystals.

7. It turns into caramel color after 45 minutes (the time depends on the fire in the house, about 30-60 minutes)

8. Take a small amount of water and pour it into the water. If it doesn’t melt, you can turn off the heat.

9. After allowing it to cool, pour it into the sterilized airtight bottle. It is said that it can be used the next day! But the longer the syrup is, the better the effect! You can make more at one time and it will be used next year. My finished product is about 400 grams

10. Finished picture

11. Finished picture

Tips:

Remember not to stir from the start of the fire! Everyone try to do it yourself! If there is something that is not in place, I hope you can leave suggestions, thank you!