Invert sugar

[Sussan Estela Olaya]

Hello, Hanan!

Thank you for your question. If you don’t have invert sugar on hand for your ganache recipe, you can substitute it with a neutral-flavored honey (like acacia honey) or corn syrup. Both options help provide flexibility and retain moisture, although the flavor and texture might vary slightly.

Don’t worry, it’s a good alternative while you get some invert sugar! ✨

Also, I’d love to help you even more, so here’s a super easy homemade recipe to prepare your own invert sugar:

Ingredients:

375 g sugar

150 ml mineral water

1 teaspoon lemon juice

1 level teaspoon baking soda

(You’ll also need a kitchen thermometer)

Instructions:

1. Place the water, sugar, and lemon juice in a saucepan. Stir gently to mix, making sure no sugar remains on the sides.

2. Heat over medium-high heat and use the thermometer to monitor the temperature. Once it reaches 100°C (212°F), remove it from the heat.

3. Let it cool until it drops to around 50°C (122°F), which should take about 15 minutes. At that point, add the baking soda and mix well.

4. As it cools, a whitish layer will form on the surface; remove it with a spoon.

5. Once completely cooled, store the invert sugar in a clean, airtight glass jar.

Storage:

Keep it in a sterilized glass jar in the refrigerator. It can last up to 12 months!

I hope this information is very helpful and that you continue to enjoy making perfect ganache.

Would you like to try making your own invert sugar?. I’d love to hear how it goes!

[Hanan Alem]

Thank you 😊

[Sussan Estela Olaya]

Great! You know that if you have any other questions, I’ll be here and happy to help you out.Best regards.