The Catalan TableInverted Sugar
A transparent and viscous syrup made with sugar and mineral water, with a touch of tartaric acid that makes it the perfect ingredient to enhance the sweetness of desserts.
Ingredients
Servings
4
Measurement units
Ingredients
- 350 grssugar
- 150 mlmineral water
- 3.3 grstartaric acid (the white sachet of baking powder + lithia)
- 2.2 grssodium bicarbonate (the blue sachet of baking powder + lithia)
Nutritional Information
Per 100 g
Calories
269 kcal
Protein
0.1 g
Fat
0.2 g
Carbohydrates
69.4 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
A kitchen thermometer is essential
- In a saucepan, heat the water until it reaches 50ºC, monitoring the temperature with a kitchen thermometer.
- Add the sugar and continue heating the mixture, stirring occasionally, until it reaches 80ºC.
- Remove the saucepan from the heat and add the tartaric acid (the white packet). Stir until it is completely dissolved.
- Allow it to cool until the temperature drops to 65ºC and add the bicarbonate (the blue packet).
- Stir vigorously for 2 minutes without stopping, noting how bubbles appear on the surface.
- Allow the mixture to cool to room temperature before proceeding.
- Once cooled, store it in a glass jar with an airtight lid to ensure preservation.
- Attach a label with the reference "inverted sugar" and the preparation date to facilitate future use.
- It can be stored in the refrigerator for up to a year without issues. In ice cream, replacing 30% of the sugar with inverted sugar prevents crystallization, and in pastries, replacing 20% of the sugar prevents them from drying out too quickly.
Recommendations & Tricks
- A cooking thermometer is essential.
- The sachets are Mercadona “Gasificant + Litines”.
- In ice cream, replacing 30% of the sugar prevents crystallisation; in pastry, 20% stops it drying too fast. It keeps a year in the fridge.
Original recipe
View or download the original PDF document.