Using invert sugar as a corn syrup replacement
I made invert sugar to use as a replacement in caramel corn and marshmallows. I've never worked with invert sugar before and it is considerably thicker (even at room temp) than corn syrup. Should I use a one-for-one replacement, or should I thin the invert sugar (and if so, at what ratio)?
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(42oz gran cane sug / ~58oz total) * 100 = 72%
So, I would say that evaporation during prep leads to approximately 75-77% sugars and the intended substitution ratio is 1:1.
I saved some simple syrup from candying lemon peels today and I can't believe how hardened it is now, without having caramelized, at room temp! And it has little crystals forming in it. My finger doesn't even dent it. Anyway, just a side note... interested if this works out for you!
In one answer he advises substituting 16oz corn syrup with 8oz sugar/8oz invert syrup. Sounds like a slight dilution.
"To Use the Syrup - This syrup tends to be thicker than corn syrup and can be difficult to pour or measure. To make it a little more workable, remove the metal lid from the glass jar and microwave the jar of corn syrup on HIGH in 30 second bursts until it’s pourable. This usually seems to take a total of 1 - 1.5 minutes. Alternatively, you can put the jar in a saucepan of simmering water to warm the syrup.
One Last Note - Re-heating can sometimes cause the syrup to begin crystallizing. Because of this, we’ve found it best to store the syrup in half-pint (1 cup) jars, which is what most recipes call for. This way we can heat and use one portion at a time without leftovers."