Just a quick tip to anyone watching this. The process breaks the bonds that makes it a disaccharide (sucrose), and turns it into the two monosaccharides that are the building blocks of sucrose. They're glucose (as stated in the video) and fructose (not stated), which is why it might be sweeter than glucose on its own. Not only is it similar to glucose, half of it, is in fact, glucose.
good question, I havent tried this myself but in principle it should work you could substitute the citric acid amount I quote with 10ml of lemon juice would love to hear how this works out :)
Very good. Thank you. Please explain the meaning of "softball stage". I have never heard this term. Your thermometer is showing 114C---is that what it means? I cannot find mention of temperature anywhere else here.
damn.......i have always read this ingredient on food labels, never knew just adding sugar and citric acid changes the sugar completely.......there are so many things in nature that are unknown, u see..........have a gud 1.
Honest answer: I haven’t tried it myself if I read a few recipes and some use citric acid and cream of tartar interchangeably 🙂 Hope it works and if you do give it a go please let me know I’d be super interested 👍
Wish I knew how much to add to my favorite rice vinegar (which no longer has their 'seasoned' variety .. aka invert sugar 'seasoned" ) available. But can still get the 'natural', no invert sugar flavor.
How do you store this? In the refrigerator? Or just out, in the pantry? How long will it be good for? Should the storage jar be airtight? Also, how do you use this as a substitute for glucose syrup in a given recipe? Any conversion ratio we need to keep in mind? Thanks
Such good questions! I’ve stored them both inside and out the fridge and I recommend inside It can last for a couple of months, maybe even more! Airtight container is always a good idea 🙂 Now for the substitutions, this is a bit sweeter than glucose by definition so you could do 1:1 unless glucose is a dominant ingredient then I’d do like 80% Hope this helps!
Elizabeth Roblyn the citric acid is key to separate the sucrose into a more stable form than just a syrup Editing original reply because I thought for a second you said corn syrup A simple syrup has not broken the bonds between fructose and glucose Theoretically speaking invert sugar is thicker and sweeter than regular syrup
@Baking Nicky I assume Bella is wondering - the same as me - as to proportions. You take sugar, water & citric acid & mix. How much of each? It seems like there is more sugar than water. 2:1? Add a 'bit' of citric acid. How much? A cup? Tablespoon? Teaspoon? Please list *quantities* along with ingredients. Thanks!
I reduced the the quantity down to make a smaller batch but the next day 80% in the jar totally crystallised with only a couple of teaspoons still liquid. Where am I going wrong?
@@BakingNicky Yes I used a thermometer. I have since tried again using a smaller saucepan, a lower heat and therefore taking longer to reach the required temperature. This resulted in a lovely clear liquid. However after a week I notice parts are crystalising.
th-cam.com/video/ri-GqTnXN6E/w-d-xo.html 4 cups Sugar 2 Cups Water 1/4 tsp Citric Acid. It would be better if the author mentioned it while mixing the ingredients... And when answering questions putting the answer in rather than saying "It all in the video" I missed it too...
Can you also use brown sugar and if yes, is there a specific use for brown inverted sugar? Asking because you mentioned chewy cookies and got excited 😂 Also, would you use the same amount if you want to replace usual sugar, let's say for example in a cookie recipe...😉
Food Füchse hi! We shall go deeper into the world of sugar! Brown sugar’s fructose and glucose composition is different than regular granulated sugar (as there is molasses present, etc) therefore, the process will not be the exact same as I show in this video Now, thanks to the molasses in brown sugar this is already a step into the direction of getting nice and moist cookies 😉 Let me dig out some substitution numbers and I’ll pop them in the main description Thanks for watching! X
1) short answer, science! 2) never said sugar is healthy, you either missed the point of didn’t watch the video and this is just trolling 3) the point? I mentioned it in my video 4) by your logic nothing is healthy in syrups 5) what’s the point… of your comment? Bye
Just a quick tip to anyone watching this.
The process breaks the bonds that makes it a disaccharide (sucrose), and turns it into the two monosaccharides that are the building blocks of sucrose. They're glucose (as stated in the video) and fructose (not stated), which is why it might be sweeter than glucose on its own.
Not only is it similar to glucose, half of it, is in fact, glucose.
Inverted sugar makes a cleaner neutral spirit if home distilling. Thank you!
I was about to make a cake for my old mum, the recipe called for Inverted sugar, perfect demonstration. Thanks.
Awesome! Glad you found it useful 🙂
@@BakingNicky this smile emoji is scary
That sneeze in the end 😆
Lol!
Thanks, I found it really useful for my baking instead of buying glucose... specially in this crisis 🍪🍪
thank you! just be careful when substituting, invert sugar is sweeter than glucose (see description box) :)
Shelf life? Store in room temperature?
@@BakingNicky your voice is super , Nicky
These made homemade cookies incredible ❤
I love making my cookies chewier with it, great use of this ingredient indeed
Thanks for sharing your findings 😊
Super, thanks for your recipe.what about Glucose syrup, can we make that?
Can I use lemon juice instead of citric acid? if so, how much. Thanks.
good question, I havent tried this myself but in principle it should work
you could substitute the citric acid amount I quote with 10ml of lemon juice
would love to hear how this works out :)
Baking Nicky , I made this with lemon juice and used it in your oatmeal cookie recipe. Worked perfectly. Thank you for your wonderful recipes
I’m so glad you made this work! Thank you for your comment 🙏
Thank you for the video! Can we use lemon juice instead of citric acid?
Please lmk !❤️🙌🏽
Yes
Very good. Thank you. Please explain the meaning of "softball stage". I have never heard this term. Your thermometer is showing 114C---is that what it means? I cannot find mention of temperature anywhere else here.
Yes, soft ball stage is a temperature between 112-116 Celsius 🙂
Baking Nicky Super. Thanks!
damn.......i have always read this ingredient on food labels, never knew just adding sugar and citric acid changes the sugar completely.......there are so many things in nature that are unknown, u see..........have a gud 1.
Can this be used as a corn syrup substitute when making hard candy?
Awesome thanks! Going to use it for brewing🍻
Nice one!
Wow awesome, definitely saving this and subscribing, I do plan to make your almond flour oatmeal cookies- thank you!! 🤗💝💐💚🌺💜🌸🌷
Amazing, I hope you enjoy them x
Can I use cream of tartar instead of citric acid?
Honest answer: I haven’t tried it myself if I read a few recipes and some use citric acid and cream of tartar interchangeably 🙂
Hope it works and if you do give it a go please let me know I’d be super interested 👍
Wish I knew how much to add to my favorite rice vinegar (which no longer has their 'seasoned' variety .. aka invert sugar 'seasoned" ) available. But can still get the 'natural', no invert sugar flavor.
Thanks for the video! I made some and after some months in the pantry it turned solid white does that mean it’s no longer good?
Ok, that does sound like it’s gone off
I keep mine in the fridge and I’ve had it for at least 3 months in the same state
How do you store this? In the refrigerator? Or just out, in the pantry? How long will it be good for? Should the storage jar be airtight?
Also, how do you use this as a substitute for glucose syrup in a given recipe? Any conversion ratio we need to keep in mind? Thanks
Such good questions! I’ve stored them both inside and out the fridge and I recommend inside
It can last for a couple of months, maybe even more!
Airtight container is always a good idea 🙂
Now for the substitutions, this is a bit sweeter than glucose by definition so you could do 1:1 unless glucose is a dominant ingredient then I’d do like 80%
Hope this helps!
@@BakingNicky Thanks for the prompt reply. Much appreciated :) :)
Very useful and informative...thanks
Thank you for your comment 🙏
Isn't that the same as regular syrup. Only thicker
Elizabeth Roblyn the citric acid is key to separate the sucrose into a more stable form than just a syrup
Editing original reply because I thought for a second you said corn syrup
A simple syrup has not broken the bonds between fructose and glucose
Theoretically speaking invert sugar is thicker and sweeter than regular syrup
Good morning thank you for how long it is valid
I keep mine in the fridge and its lasted about 2 months!
Just found your channel. Would it be possible for you to please suggest quantities in your recipes? Thank you so much.
Hello! what do you mean with quantities exactly though? Ingredients are listed
@Baking Nicky I assume Bella is wondering - the same as me - as to proportions. You take sugar, water & citric acid & mix. How much of each? It seems like there is more sugar than water. 2:1?
Add a 'bit' of citric acid. How much? A cup? Tablespoon? Teaspoon?
Please list *quantities* along with ingredients. Thanks!
@@jsikke 0:18 exact quantities listed in the top right corner
...and is it good for health?
Yes if you invert the sugar it becomes a super food...
thanks for the vid.......Nicky....thumbs up
Thanks a lot!
Instead of invert sugar can v use glucose syrup
They are not the same thing, was this not clear from the video? Could you tell me which part?
I reduced the the quantity down to make a smaller batch but the next day 80% in the jar totally crystallised with only a couple of teaspoons still liquid. Where am I going wrong?
Seems like the batch was unstable, did you use a thermometer?
@@BakingNicky
Yes I used a thermometer. I have since tried again using a smaller saucepan, a lower heat and therefore taking longer to reach the required temperature. This resulted in a lovely clear liquid. However after a week I notice parts are crystalising.
Anybody ever tried this with coconut sugar?
What are amounts please?
they are in the video, thanks!
What is the amount of ingredients?
It’s in the first seconds of the video…
@@BakingNickyok, found it. Thanks 😅
Where are the quantities of each ingredient?
Its all in the video my friend :)
th-cam.com/video/ri-GqTnXN6E/w-d-xo.html
4 cups Sugar
2 Cups Water
1/4 tsp Citric Acid.
It would be better if the author mentioned it while mixing the ingredients... And when answering questions putting the answer in rather than saying "It all in the video" I missed it too...
Can you also use brown sugar and if yes, is there a specific use for brown inverted sugar? Asking because you mentioned chewy cookies and got excited 😂
Also, would you use the same amount if you want to replace usual sugar, let's say for example in a cookie recipe...😉
Food Füchse hi! We shall go deeper into the world of sugar! Brown sugar’s fructose and glucose composition is different than regular granulated sugar (as there is molasses present, etc) therefore, the process will not be the exact same as I show in this video
Now, thanks to the molasses in brown sugar this is already a step into the direction of getting nice and moist cookies 😉
Let me dig out some substitution numbers and I’ll pop them in the main description
Thanks for watching! X
that took longer than expected, please find substitution guidelines in the description :)
Excellent
112 C° !! How is that possible ?!
Im confused by your question
Adding sugar to water increases the boiling point of the mixed liquid. Heating to 112c• is easy
BTW, it's invert sugar, not inverted
People use both interchangeably and so did I in case anyone wants more information they can get more of a search with all terms 👍
Refrigerate or use it right away. Inverted sugar is very susceptible to mold and bacteria.
It's called invert sugar, not inverted :)
According to the internet it’s called many things :)
you want good invert sugar use organic sugar, not any crap sweeteners in it
❤❤❤❤❤❤
Amazing! No recipe :)
Glad you liked it 🙂
3:47 😂🎉
What's the point, it's sugar, & not imitation sugar, it's not healthy
1) short answer, science!
2) never said sugar is healthy, you either missed the point of didn’t watch the video and this is just trolling
3) the point? I mentioned it in my video
4) by your logic nothing is healthy in syrups
5) what’s the point… of your comment?
Bye
This in not similar to glucose, the chemical formula is different, but in action there are near to each other.
Similar in terms of baking, this is baking content 🙃