Invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting the disaccharide sucrose into these two components.
Invert sugar is used extensively in confectionary for preparations such as ganache, jellies, fudge, and taffy and in the preparation of sorbets and ice cream.
How to make Invert Sugar Syrup at home? It’s very easy.

Yield: about 450 g
INGREDIENTS
1 3/4 cups (350g) white granulated sugar
1/2 cup (150g) hot water
1 tsp (5g) citric acid

PREPARATION
1. Dissolve the sugar in the hot water in a saucepan. Once the mixture boils add the citric acid and mix; wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water.
2. On low heat without stirring boil the mixture to 225°F (108°C). Remove from heat. Let cool at room temperature.
3. Invert sugar has a long shelf life so make a batch and keep it in a well sealed container in your refrigerator for at least 6 months or at room temperature about 1 month.

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