Yield: 2 lb 3 oz (1 kilo)
Chef Tips:
Invert sugar has a long shelf life so make a batch and keep it in your refrigerator in a well sealed container. It will last for at least 6 months. This way whenever you need to make a pound cake extra moist or control crystallization in gelato or make truffles extra creamy you are set to go!
Ingredients:
4 Cups + 6 Tablespoon Extra fine granulated sugar (2 lb 3 oz) (1 kg)
2 cups Water (16 fl oz) (480 ml)
¼ Teaspoon Cream of tartar or citric acid (1 g)
Procedure:
If you have an induction cook top or an electric stove use these options instead of gas. In a non reactive saucepan stir to a boil the sugar, water and cream of tartar (Or citric acid).
Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Any additional water added to the pan from this process, has no effect on the final outcome.
On medium heat without stirring boil the mixture to 236°F (114°C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 moths.
Recipe Type: Authentic
Recipe Author: Chef Eddy Van Damme
Original Photograph By: Chef Eddy Van Damme
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.chefeddy.com/2009/11/invert-sugar/