Invert syrup

Overview

Invert syrup is one of the necessary ingredients for making mooncakes. Friends who don’t want to buy online can make it themselves! It’s not difficult to be patient!

Tags

• dessert
• clear water
• fresh lemon juice
• white sugar

Ingredients

Steps

1. 1 Prepare the ingredients: 200ml of water, 200g of sugar, 50ml of lemon juice

   

2. 2 Prepare a stainless steel pot or ceramic pot, put water in it, pour in sugar and mix well

   

3. 3 Turn up the heat and cook until the sugar melts (remember not to stir during the cooking process)

   

4. 4 Add lemon juice and bring to a boil over high heat (do not stir)

   

5. 5 After boiling, turn to low heat

   

6. 6 Pay attention to the appearance of sugar crystals on the edge. Immediately use a brush dipped in water to brush around and let the water run down to melt away the crystals

   

7. 7 It will turn into caramel color after 45 minutes (the time depends on your own stove, about 30 to 60 minutes)

   

8. 8 Pour a little water into it and if it doesn’t melt, turn off the heat

   

9. 9 After cooling, pour it into a sterilized sealed bottle. It is said that it can be used the next day! But the longer the syrup is left, the better it will be! You can make more at one time and still use it next year. My finished product is about 400 grams

   

10. 10 Finished product pictures

    

11. 11 Finished product pictures