Many recipes call for different types of sweeteners: glucose, corn syrup, maple syrup but have you ever heard of inverted sugar?
It is also called invert sugar, its easy to make and it is widely used in recipes where one requires smoothness in texture, like ice cream for example
It also retains moisture which makes it a perfect candidate to include in our baking! All of this due to its fluid state, that is, its a sugar substitute that doesnt form crystals at room temperature
Useful tools as seen in this video: (paid links)
exoglass spatula: amzn.to/3tBZb5Q
probe thermometer: amzn.to/3fxP1Lz
pastry brush: amzn.to/3Kl6yon
I am currently testing cookie recipes to see the impact of substituting sugar with invert sugar
In theory, the guidelines tell us that one should not substitute more than 20% of the granulated sugar content with invert sugar AND not only that but, invert sugar is around 1.3x sweeter than regular granulated sugar
How to substitute then?
cookie_recipe_sugar_content=100g
lets say we replace 20% of this, so we take out 20g of the granulated sugar
20g granulated_sugar = 20/1.3 invert_sugar = 15g invert sugar
So, your recipe will look like:
80g granulated sugar
15g invert sugar
Wanna know more? drop me a comment below :)