Post #529439 by Martiki-bird on Tue, May 11, 2010 12:31 PM

On 2010-05-11 09:54, Swanky wrote:
Actually, they are not the same. Sugar and water mixed cold is sugar water and has a sweetness index equal to sugar.

Simple syrup, made by heating sugar and brealing it into glucose and fructose, and water is sweeter than sugar because fructose is sweeter than sugar.

The two solutions described here are basically one and the same, just achieved by different methods. Both examples are a syrup solution created by hydrolysis (decomposition of sucrose into fructose and dextrose by water.) Heat is present in both examples: stirring or shaking hard produces heat, as does applying heat via the stove.

For all intents and purposes, they are both 'simple syrup'.

Invert syrup is made using the same hydrolysis process, with the addition of an acid to speed up the breakdown process. The resulting syrup has less water, and may be perceived as tasting sweeter.

To invert sugar, the sugar/water solution is boiled for 20 minutes with the chosen acid (citric, cream of tarter or lemon juice.)

On 2010-05-11 09:54, Swanky wrote:
Commercial versions use cream of atrtar instead of juice juice for the citric acid.

Just for the record, the purpose of the addition of cream of tarter, citric acid or even lemon juice is only to speed up hydrolysis: they do not act as a preservative.

Homemade invert syrup is more shelf-stable than cold-shaken or quick-heated simple syrup because it has less water content, but that is not a guarantee of absolute lack of bacteria or fungi (after months of sitting on a bar shelf.) Refrigerate to have a safe (and happy) happy hour.

Cheers!
Gina