What is inverted sugar and how to make it?

This recipe is probably not the one that everyone needs... But! If you are planning to take your baking skills on to the next level, you absolutely need to watch this video.
Trimoline, also known as the Inverted sugar, or just Invert sugar is widely used by bakers around the world. It has a syrupy texture and prevents crystallisation from happening.
You would typically use Trimoline or Inverted sugar when making ice-cream, to make it smooth.
Learning to make Trimoline from scratch at home will definitely pay you off in the future. For some reason, it's hard to find in stores and may come quite pricy...

Ingredients for Trimoline / Invert sugar cooking:
- Sugar 226 g
- Water 175 g
- 1/8 tsp Cream of Tartar

[ChefRudakova]

Have you made a homemade ice-cream before?

[billyw]

Invert sugar is made when granulated sugar (table sugar) is heated in water with an acid. Cream of tartar, used in this video, is a common acid when making invert sugar. The acid with the heat allows for the break down of the sugar (sucrose) into queal parts glucose and sucrose via a process called hydrolysis (breaking a molecular bond with water). This process, in this setting, is also referred to as inversion of the sugar, thus giving you invert sugar. It tastes sweeter than sucrose alone or sucrose in water, so less can be used in recipes.

[alfvar_]

I'm really missing the "what is" part of this video :(

[David-rxto]

Invert sugar, in the presence of moisture, tries to convert or invert other solid sugars into liquid sugars. It is used in candy making in order to prevent crystallization of solid sugars, in say for instance, a caramel. I have no experience but I understand it is used in baking also to keep baked goods soft.

[evindrews]

thanks! sounds like invert sugar and xanthan should help everything stay soft :)

[jasdfpasdfakdsjhfa]

Does the cream of tartar act as a catalyst to make the sucrose inversion happen faster?

[madbrit]

sorry uour wrong you have to simmer it for 20 min at that temp to allow the molecules to seperate

[TheEddgreen]

Wasn't you suppose to use baking soda to neutralize citric acid? Or it's a different recipe?

[mayaguaisnumo]

How much lemon instead of tartar should mix?

[ARCSTREAMS]

are you not suppose to hold that temp(gentle simmer) for 20 min?

[nunyabiznes]

Oh nice, this use cream of tartar. The other recipes I saw use citric acid.

[कॉम्पिटिशन_एग्जाम]

That's in my chocolate 5 star . They made shat in India

[Abbynorml]

236F!?!? Can ... Is it possible to bring water to that temp? Pretty sure not.

[kaye]

Mine keeps crystalising after a week or so. How can I prevent this ?

[theresal]

Informative but what the heck was that audio??

[MacMikeG]

You didn't answer the first part of the question from the title at all...

[Tom-ycjv]

"What is inverted sugar and how to make it"..?? You don't explain what it is at all and the music is SOOooo... distracting.

[hirak]

How much % of conversion happen in this process ? like with HCL & 8 hour time I can achive 95% conversion but process is critical. I would like to use your process but % of conversion is my question.