Invert syrup

Overview

How to cook Invert syrup at home

Prepare fine sugar.
Get your lemons ready.
Squeeze the juice from the lemon.
Put the sugar into the pot.
Add water and bring to a boil over high heat.
When all the sugar has melted, add lemon juice and bring to a boil over high heat again.
Reduce heat to low and simmer.
Do not stir during the whole process. If there is sugar splashing to the edge of the pot, you can use a brush to slowly brush it down.
Cook until the water evaporates and turns amber.
Bottle (1000 grams of sugar can have about 1300 grams of syrup).
Finished product picture.
Finished product picture.
As shown in the picture of the finished product, the color will become slightly darker after cooling. You should wait at least a week before using the mooncakes. Invert syrup can be stored for several years. The longer the syrup is stored, the more beautiful the color of the mooncakes will be.