Home Cooking

Invert Sugar (or Syrup)


Home Cooking 3

Invert Sugar (or Syrup)

ipsedixit | Apr 14, 2011 04:01 PM

When do you use, or find invert sugar to be beneficial?

I've been experiment, and thus far, I think they are great for things like ganache, ice cream, white or yellow cake, and brownies.

Also, as an aside, for those that make invert sugar at home, do you find your homemade products to be more crystal translucent than professionally available invert sugars, which tend to be more opaque in appearance?

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