in this video, I will show you how to quickly and from the simplest ingredients to prepare INVERT SYRUP at home! This is an ideal replacement for glucose syrup, honey, molasses! Invert syrup helps NOT to crystallize sugar in various desserts!
With the addition of invert syrup, you can prepare various glazes, caramel, lollipops, sweets, fondant for covering cakes, marshmallows, marshmallows, souffles, various desserts, cakes and pastries!
INGREDIENTS (the finished syrup turns out to be about 650-700 g)
500 g of sugar
225 g of warm water
1 level teaspoon of citric acid
1 level teaspoon of baking soda
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