Invert syrup

Overview

I don’t like buying finished inverted syrup, because it’s not as good as the real stuff I make myself. I didn’t even take a photo of the recipe when I made it in previous years, so I’m keeping a copy of the recipe this year for easy reference in the future.

Tags

• baking
• children
• summer recipes
• lunch
• white sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Squeeze lemon juice

   

3. 3 Pour the soft white sugar into a stainless steel milk pot, add water, and stir evenly

   

4. 4 Bring to a boil and turn to low heat

   

5. 5 When there are no sugar particles in the pot, pour in lemon juice

   

6. 6 Simmer over low heat

   

7. 7 Gradually becomes darker and thicker

   

8. 8 Boil until slightly thicker than honey and turn off the heat

   

9. 9 After cooling, put it into a sealed jar and store it. It can be used after 1-2 days.