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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.
Utangiye
About an hour
Amabwiriza
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.
Ibikoresho by'iyi ntambwe:
Isukari y'umweru1 kg
Amazi0.5 litiro
Asidi ya limoni3 gIbikoresho bikenewe:
Umunzani w'ibiro
Icyombo cyo gupima
Isafuriya y'inkuta ndende
Urubaho rushyushya
Ikiyiko Kibajwe mu Giti Kimwe2
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.
Ibikoresho bikenewe:
Isafuriya y'inkuta ndendeUrubaho rushyushya
Ikibaho cy'ikirahure
Uturindantoki twihanganira ubushyuhe3
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.
Ibikoresho bikenewe:
Icupa ry'IkirahureUturindantoki twihanganira ubushyuhe4
4
What inversion does
What inversion does
Gupakira ikaye ya Jupyter…
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.
Ibikoresho
3- 1 kgUmwanya
- 0.5 litiroUmwanya
- Umwanya
Ibikoresho bikenewe
8- Umwanya
- Umwanya
- Umwanya
- Umwanya
- Umwanya
- Umwanya
Iki gishushanyo gikora
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