Making your own invert sugar is easy and fun. This recipe will show you how to create a sweetener that’s perfect for adding into cake frostings, or making lollipops at home with just the right amount of crunch!

Ingredients

• 480g water
• 1000g caster (superfine) sugar
• 1g citric acid

It is important to have clean utensils and a clean saucepan when making inverted sugar.

Put the water, sugar and citric acid into the saucepan. Stir the ingredients together over medium heat until the sugar has dissolved and then reduce the heat to low.

Allow the mixture to gently boil. You will need to brush the sides of the saucepan with water occasionally to remove any sugar crystals.

The inverted sugar is ready when it reaches 114°C (237°F) on a candy thermometer, which should take about 25-30 minutes. Once the inverted sugar has reached this temperature, remove it from the heat and pour it into a clean, heat-proof container.

Allow it to cool completely before using.

SUBSTITUTE

1g citric acid {for} 1g cream of tartar