Homemade invert syrup

Overview

Homemade invert syrup is a must-have for making mooncakes. It is super simple to make and more cost-effective than buying it from outside.

Prepare the lemons and squeeze out 65 grams of pure lemon juice in advance for later use.
Prepare 500 grams of sugar.
Add 500 grams of sugar and 300 grams of water into a stainless steel pot and stir evenly.
Bring to a boil over high heat.
Add lemon juice, bring to a boil again, and turn to low heat throughout (I set the induction cooker to 500 watts).
Boil for 40 minutes, and do not stir in the middle. If there is sugar water splashing on the side of the pot, you can use a brush dipped in some water to slowly brush it down the side of the pot.
After the cooked syrup is cooled, the color will be slightly darker than when it was cooked (the cooked syrup is about 620 grams).
Okay.
It has a beautiful amber color. You should wait at least a week before using the syrup. The longer the syrup is left, the better. It can be used for several years. I usually make it this year before using it next year.