When you convert sucrose to glucose, you produce inverted sugar syrup. This is sweeter than pure sucrose and is used as a sweetener in many store-bought foods, such as cookies, candy bars and cakes. It is also used in the brewing and fermenting of alcoholic drinks, as you need a small amount of syrup as opposed to larger amounts of sugar to achieve the desired sweetness. Converting sucrose to glucose can be done at home and is cheaper than buying inverted sugar syrup from a store.
Things You'll Need
- 8 lb sugar
- 1/2 oz citric acid
- 4 pints water
- Wooden spoon
Pour 2 pints water into a saucepan. Make sure the pan is clean, as this will affect the end result.
Add to the pan 8 lb sugar and 1/2 oz citric acid. Bring the pan to the boil, stirring regularly.
Boil the solution for 30 minutes, stirring at regular intervals.
In a kettle, boil 2 pints water. When the water is boiled, pour into the saucepan and stir thoroughly.
Take pan away from the heat and leave to cool at room temperature. You now have your inverted sugar syrup.
- Photo Credit sugar image by Randy McKown from Fotolia.com
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