Invert sugar is ubiquitous in the culinary world. Added to confections like chocolate ganache, fudge, and taffy, it discourages other kinds of sugars from crystallizing. Incorporated into frozen desserts like gelato, sorbet, and ice cream, it delivers a smooth, creamy texture. And invert sugar bolsters the moist, tender crumb of madeleines and brioche. Naturally hygroscopic, it absorbs moisture and lengthens the shelf lives of foods that include it.
Invert sugar also happens to make a great beer. And boiling up your own is easier than you might think.
Invert Sugar in the Brewery
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