Yield: 2 lb 3 oz (1 kilo)
4 Cups + 6 Tablespoon (2 lb 3 oz) Extra fine granulated sugar 1 kg
2 cups (16 fl oz) Water 480 ml
¼ Teaspoon ( ¼ tsp) Cream of tartar or citric acid 1 g
Here I have made my additional notes and hope that readers will have great success.
I use an induction cook top when boiling my sugar, it works a bout 3 times faster than a electric stove top. Gas can be a bit tricky and you need to be careful that the flames do not lick the sides of the pot, this can cause caramelization of the sugar on the sides. That being said you do not need to go out and buy a new cooktop, it will take a bit longer and you may need to use more caution. When using an electric range it is important to note that it takes a long time for the sugar syrup to reach a high temperature. Once your sugar reaches 110 you need to stick around to ensure that your sugar does not burn.
I like to weigh my ingredients as it is most accurate. Place you saucepan on a scale and add you ingredients by weight. Initially you want stir the sugar, water and cream of tartar (Or citric acid) as you bring the mixture to a boil, this is so that all the sugar crystal can dissolve.
Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water (make sure that your pastry brush can withstand high heat). I usually place a lid on the pot for a few minutes, the condensation will wash off the sugar crystals.
Once all the crystals have been washed off stop stirring. Stirring will cause crystallization and will cause you mixture to become grainy.
On medium heat boil the mixture to 236°F (114°C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 moths.
The original recipe is from a recipe shared by Eddy van Damme the prince of pastry.