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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.
Oqalayo
About an hour
Imiyalelo
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.
Izinto zokwakha zalesi sinyathelo:
Ushukela omhlophe1 kg
Amanzi0.5 ilitha
I-citric acid3 gAmathuluzi adingekayo:
Isikali sesilinganiso
Ujeke wokukala
Ibhodwe elinezindonga eziphakeme
Ipuleti Elishisayo
Ukhezo Lokhuni2
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.
Amathuluzi adingekayo:
Ibhodwe elinezindonga eziphakeme
Ipuleti Elishisayo
Ushidi wengilazi
Amagilavu Amelana Nokushisa3
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.
Amathuluzi adingekayo:
Ijeke Lengilazi
Amagilavu Amelana Nokushisa4
4
What inversion does
What inversion does
Ilayisha incwadi ye-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.
Izinto
3- Isibambeli
- 0.5 ilithaIsibambeli
- Isibambeli
Amathuluzi Adingekayo
8- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
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