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Golden Syrup: Sugar Inverted with Citric Acid
Golden syrup is a thick amber syrup of partly inverted sugar: some of the sucrose is split into glucose and fructose, which keeps it from crystallising. Lyle's refinery chemist Charles Eastick worked it out in 1883. At home it is made by boiling sugar and water with a little citric acid until thick and amber.
The picture: golden syrup seen from above in an open tin.
初学者
About an hour
说明
1
1
Sugar, water, acid
Sugar, water, acid
Put the sugar, water and citric acid in a heavy saucepan and stir over the heat until it boils and the sugar has dissolved.
此步骤所需材料：
白砂糖1 公斤
水0.5 升
柠檬酸3 克所需工具：
等臂天平
量杯壶
高壁炖锅
电热板
木勺2
2
Boil slowly, do not stir
Boil slowly, do not stir
Turn the heat down and let it boil slowly without stirring until it is thick and amber. Drip a little on cold glass now and then: it should run thick, like honey.
所需工具：
高壁炖锅电热板
玻璃板
耐热手套3
3
Cool and jar
Cool and jar
Take it off the heat; it thickens more as it cools. Pour it warm into a clean jar.
所需工具：
玻璃罐耐热手套4
4
What inversion does
What inversion does
正在加载 Jupyter 笔记本…
5
5
Limits
Limits
The method is the home method given by Wikipedia; the quantities are ours. Factories invert half the syrup with hydrochloric acid or invertase and blend it back. Boiling sugar burns badly: keep children away.
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