Invert sugar is a liquid sweetener made by breaking down sucrose (table sugar) into glucose and fructose. This process makes it sweeter, smoother, and better at retaining moisture — perfect for baking, candy-making, and cocktails. You can easily make invert sugar at home with just a few ingredients and some careful heating.
Things You’ll Need
- 2 cups granulated sugar
- 1 cup water
- ¼ teaspoon cream of tartar or 1 tablespoon lemon juice
- Medium saucepan
- Candy thermometer
- Wooden spoon or silicone spatula
- Clean glass jar or airtight container for storage
Steps
1. Combine Sugar, Water, and Acid
Pour the sugar and water into a medium saucepan. Add either cream of tartar or lemon juice — both act as acids to help break down the sucrose. Stir gently until the sugar is mostly dissolved.
Tip: Use a clean pan and spoon to prevent crystallization later.
2. Heat the Mixture Slowly
Place the pan over medium heat. Stir occasionally until the sugar is fully dissolved. Once the liquid starts to simmer, stop stirring — too much movement can cause unwanted crystals to form.
Safety Note: The mixture will be hot and sticky, so handle with care.
3. Cook to the Right Temperature
Attach a candy thermometer to the side of the pan. Let the syrup cook until it reaches 236°F to 240°F (113°C to 116°C) — the soft-ball stage. This temperature range ensures proper inversion of the sugar.
Tip: Avoid letting it boil too rapidly. Gentle simmering works best.
4. Cool the Syrup
Once it reaches the correct temperature, remove the pan from heat. Let the syrup cool naturally to room temperature without stirring. As it cools, it will thicken slightly into a golden, glossy liquid.
5. Store Your Invert Sugar
When completely cool, pour the syrup into a clean glass jar or airtight container. Store it in a cool, dry place or refrigerate it for longer shelf life — it can last up to 6 months.
Tip: Label the jar with the date and batch for easy tracking.
Tips
- For a stronger inversion, increase the acid slightly or cook for a bit longer.
- You can use invert sugar to replace corn syrup or honey in recipes.
- Perfect for candies, caramels, ice cream, and moist cakes.
Warnings
- Do not overheat; temperatures above 240°F can darken or burn the sugar.
- Avoid tasting while hot — syrup can cause severe burns.
- Make sure utensils are clean and dry to prevent crystallization.
Final Thoughts
Making invert sugar at home is simple and rewarding. With just sugar, water, and a bit of acid, you can create a smooth, professional-quality sweetener that elevates your desserts, pastries, and drinks. Once you’ve tried it, you’ll find it’s a staple in your kitchen for both flavor and texture.
