Homemade invert syrup

Overview

Tomorrow is the Mid-Autumn Festival. Are the mooncakes ready? There is no need to buy the invert syrup necessary for Cantonese-style mooncakes. Make it at home without any additives, which is safer. You can make more at one time and keep it in a sealed container so it can be used next year.

Tags

• recipes for lazy people
• purified water
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare the ingredients, 200g of white sugar; 110g of purified water, 1 lemon. The lemon needs to be juiced. After the juice is squeezed, filter out the residue and set aside.

   

2. 2 Take a stainless steel milk pot, add sugar, add purified water, stir evenly, bring to a boil over high heat, then reduce to low heat and simmer slowly.

   

3. 3 Cook over low heat until there are no sugar particles left in the sugar water, add lemon juice and stir evenly.

   

4. 4 Simmer slowly over low heat, be sure to watch carefully as the color gradually becomes darker and thicker.

   

5. 5 It looks a little thinner than honey. Dip it with chopsticks and it will pull apart a little bit. Turn off the heat, take off the pot immediately, and let it cool in a place without a heat source. After cooling, the viscosity will increase, which means it will be thicker.

   

6. 6 After cooling, put it into a sealed jar and store it. It can be used after 1-2 days.