Invert sugar is called for in many English and Belgian beer recipes. It’s simply a mixture of dextrose and fructose created by heating sucrose (regular table sugar) in the presence of an acid. For reference, a pound of Lyles Golden Syrup will run you about $5 at most online retailers. With our invert sugar recipe, it’s incredibly easy to make your own for less than $1 a pound!
The ingredients you will need:
- 1 lb sugar
- 1 tsp lemon juice
- 1.5 cups water
(Note: you can scale the ingredients as needed).
One sauce pan large enough to hold the ingredients.
- Place all ingredients in a pan
- Bring to a boil
- Boil for approximately 20 minutes
Note: For golden or darker versions of invert sugar boil the mixture until it starts to turn a light golden color. At this point the color will begin to darken rapidly and is at risk for burning. When you have reached the desired color place the pan into a cold water bath to stop the cooking. The sugar may become solid again. Water can be added back to the mix to make it more liquid.
A word of warning, though: be careful when adding water to very hot sugars as they can create a lot of steam and the risk of getting sprayed with steaming hot sugar is high. Protect your hands and face as you will be working with a mixture that is 300+ degrees!