Invert syrup

Overview

I always thought I had invert syrup at home, but when I started making mooncakes, I realized I had run out, so I had to make it again. I bought ready-made lemon juice, and the color felt a bit dark. I don’t know if it was affected by it.

Tags

• homemade sauce
• autumn recipes
• white sugar
• lemon juice
• water

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Pour the soft white sugar into a stainless steel milk pot, add water, stir evenly, bring to a boil over high heat, then reduce to low heat and simmer slowly

   

3. 3 When there are no sugar particles in the pot, pour in lemon juice and continue to cook over low heat until the color gradually becomes darker and thicker

   

4. 4 Boil until it is slightly thicker than honey and turn off the heat. After cooling, put it into a sealed jar and store it. It can be used after 1-2 days.