How to make Invert Sugar - Great for all Recipes

Here's how you make invert sugar: 1 kilo of sugar 9 (2.2 pounds) 2 cups of water 1/4 tsp of a powder acid (Citric Acid, Cream of Tartar, Ascorbic Acid) Add the sugar and the water together and bring to a simmer on a medium high hear. If sugar crystalizes on the side of your pot, take a basting brush and dip it in water and clean the side of your pot with it (if you don't do anything the crystalized sugar will burn). Once the sugar water solution is simmering, turn the heat down to medium and add the powder acid. Whisk well to incorporate. Let this mixture cook on the stovetop stirring occasionally until it reaches 235f (114c). At this time you can remove the sugar from the heat and place it in an area to cool. If you prefer a darker color with more complex flavors use a turbinado sugar or a light or dark brown sugar. You can also cook it to a higher temperature, just be careful not to burn your mixture otherwise you will have a bitter flavor in the invert sugar. You can use this invert sugar to make cookies, desserts, breads, and different spirits. This recipe is a basic guideline, if you add more water the process takes longer, if you add less water the process happens faster. Enjoy😉 Upgrade your knives at Best Kitchen Knives: https://tinyurl.com/2xadh88s To get 10% off your entire order use the discount code: 2GUYSACOOLER Join this channel to get access to perks:    / @2guysandacooler   Support the Channel with Patreon ►   / 2guysandacooler   Merch ► http://tee.pub/lic/3zErnsjr0RI Reddit ►   / twoguysandacooler   Amazon Shop ► https://www.amazon.com/shop/2guysacooler ►OUTDOOR COOKERS Smokin-It Bella's Cold Smoke Generator: https://amzn.to/2UVTsX9 Digital Smoker (I use the 4D WIFi): https://tinyurl.com/mrxbnwkw Kamado Ceramic Grill: https://grillagrills.pxf.io/AWaNGo ►SAUSAGE & SALAMI STUFF WE USE Ph Meter by Apera Instruments: https://amzn.to/2A04Gll Smokin-It Bella's Cold Smoke Generator: https://amzn.to/2UVTsX9 Digital Smoker (I use the 4D WIFi): https://tinyurl.com/mrxbnwkw Salami Dry Curing Chamber: https://tinyurl.com/yajhua9z Natual casings: https://tinyurl.com/bdfhrvdt black kitchen gloves (SIZE M): https://amzn.to/3M4uAWn Sausage Pricker: https://amzn.to/3jiIS5V Kotai Chef Knife: https://tinyurl.com/49f4j348 Thermapen ONE (meat thermometer) - https://tinyurl.com/5n7y3xsk 5 lb Sausage Stuffers: https://tinyurl.com/yepnbdxw 12 Meat Grinder: https://tinyurl.com/3wxrprx6 Stuffing Horn Cleaner: https://tinyurl.com/3atajmzf Butcher Twine & Dispenser: https://amzn.to/35QFhIa Small accurate Scale for spices: https://tinyurl.com/3asv33t5 Large Capacity Scale (33 pounds): https://tinyurl.com/mr23dhsd Custom Cutting Board: https://tinyurl.com/3ez3ww7f Meat Slicer: https://amzn.to/31XV19q InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7 Dehumidifier Eva Dry 1100 https://amzn.to/2TDvChj Cool Mist Humidifier: https://amzn.to/3CD6nAu Govee Temperature/Humidity Monitor: https://amzn.to/3v55Tz1 Iodophor sanitizer: https://amzn.to/2Q9jFBM Robot Coupe Food Processor (high end): https://amzn.to/3fmmEPm If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: https://tinyurl.com/2p8jwy4k Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video. Eric (Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)