Production of Invert Sugar Syrup

Production of Invert Sugar Syrup

1. Raw material diagram.

2. Mix the white sugar and water into a non-stick pan and stir evenly.

3. After boiling over medium heat, pour in lemon juice.

4. Turn to low heat and simmer slowly.

5. In order to prevent the moisture from evaporating too quickly, cover the pot and pay attention to it during the period. Boil for about 40 minutes-1 hour.

6. The longer the cooking time, the darker the color.

7. After cooking, turn off the heat and keep tightly sealed.

Tips:

1. Do not use iron or aluminum pans to prevent discoloration. Try to use enamel pans or stainless steel pans. I choose non-stick pans.



2. Stir when the sugar and water are mixed, and don't stir when the latter is boiling.



3. After pouring the lemon juice. From this time until the end of boiling the syrup, remember not to stir the syrup again.



4. If part of the sugar water sticks to the pot wall, use a brush to moisten the water and brush the pot wall in a circle. In this way, when the water flows down the pot wall, the sugar on the pot wall can be washed into the pot.



5. Because the syrup will be thicker after cooling than when it is hot. Therefore, if the consistency is thinner than honey when cooking, it is fine.



6. After the syrup is made, the longer it is left, the better the effect will be.