How to Make Invert Sugar Syrup

Welcome back to Mei Lian's Kitchen! Today we will be making invert sugar syrup. This recipe is generally used for baked goods, and also pairs well to eat with fruits!

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Ingredients
375 ml water
630g white sugar
1 tbsp lemon juice (half a lemon)

Instructions
1. Start off by cutting a lemon in half and squeezing out the juices from it.
2. Make sure to strain all the pulp and seeds from the lemon juice.
3. Next, put a pot on the stove with 375ml of water.
4. Then turn on the heat to medium high heat.
5. Add the sugar and lemon juice in the water and give it a mix.
6. When the mixture comes to a boil, bring the heat down to a low heat.
7. Make sure you mix the mixture occasionally as the sugar will stick to the sides and bottom of the pot.
8. Scrape off the scum off the syrup while cooking.
9. Once the mixture becomes more syrupy in texture, remove it from the heat and the syrup is finished. This should take about 35-40 minutes of cooking time on the stove.

*If you have any questions please leave a comment and I will make sure to reply!

[d.j.alienwife]

Thank you I'm trying this right now with vinegar instead of lemon juice hopefully it turns out. This video is super helpful ❤

[graemeaustralia]

thanks for sharing, hong long would it last in the fridge ?