Returning to our series on Liquid Sugars, it’s time to explore invert sugar!
In case you missed our earlier posts on Liquid Sugars, catch up on the series introduction & Part 1.
Invert sugar is a functional sugar – it is present in recipes generally to help maintain a smoother texture and improve shelf life. Through its ability to help control crystallization, invert sugar can help to give a smoother mouth feel to products such as ganaches, and can help to keep chocolate fillings moist. It also extends shelf life because it can help prevent bacteria from spreading.
It comes in two forms – a white, creamy sugar that doesn’t look too different from creamed honey, or a clear, colourless liquid. Either one works for helping preserve shelf life in ganaches. Adding 2-3% invert of the total weight of your recipe will make your pieces last longer in texture and flavour.
While invert sugar is sweeter than glucose syrup, if you are adding it in small amounts it shouldn’t have too much impact on the flavour profile of your ganache.
Chef Eddy Van Damme gives a great explanation of invert sugar and a recipe to make it yourself on his website. Click here to read more!
Thank you for this wonderful articles. According to Eddie’s recipe in the making of invert sugar, one of his ingredients consist of cream of tar tar or citric acid. Can i replace it with other substitute such as lemon juice ? How much of it should i be using for this recipe? Thank you.
Hi Jeffrey, Thank you for your question!
Kerry Beal, MD The Chocolate Doctor gave us this recipe from EGullet that uses lemon juice as well:
900 grams water
450 grams sugar
20 grams lemon juice/1/2 tsp citric acid
Bring up to slow boil then simmer for 30 minutes.
Cool/refrigerate before using.