Glucose syrup

Ingredients for 1 servings:

• 500 g sugar
• 300 ml water
• 1 tsp citric acid
• 1 tsp baking soda

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Candy syrup, invert sugar, ideal for making ice cream or other delicacies

Dissolve the sugar and citric acid in the water and heat very slowly(!) over medium heat, stirring constantly, until it boils. Continue stirring until the syrup reaches a temperature of 108–110°C. I use a digital meat thermometer to check this. Now add the baking soda to the mixture, but be careful, as it foams a lot, so use a large enough pot. This makes half a liter; it’s best to pour the syrup while it’s still hot into a small glass cream bottle with a screw cap. If you make a lot of ice cream, like I do, it’s a good idea to double the batch so you have 1 liter of glucose syrup on hand. The entire preparation time can be half an hour.