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.