(9 votes)
Loading ...
Invert sugar is the 'secret' ingredient to make creamy ice cream as it prevents them from crystallizing. It is also used in cakes for cakes and masses and even to do Liquid candy.
It is very fast and easy to do and, according to I have read in different blogs, it lasts between 10-12 months at room temperature.
* For ICE CREAM: 30% of the normal sugar is replaced. By not crystallizing, the ice creams are creamier and easier to shape.
* For CAKES: 20% of normal sugar is replaced. With this sugar, the pastries and cakes remain soft. as freshly made, for longer. It also helps to lift the doughs and adds shine.
* For FERMENTED DOUGH: 50-70% invert sugar should be used. Helps dough ferment faster.
Inverted sugar (for ice cream, cakes, ...)
Invert sugar is an ingredient that will make our preparations much better.
More information - Pear roses with invert sugar / Liquid candy
Source - Spoon Speed
Adapt this recipe to your Thermomix model
I've been doing it all summer and nothing.
In the end I will do it for the children's cupcakes that although they do not last at all, unless they are always as freshly made.
Thanks again for everything you teach us.
Thanks to you Alicia for following us. The truth is that it always happens as you say, you want to make a recipe and nothing that ends up being left to make it another day.
a question, where do you buy the raising agent?
Raquel, I usually buy it in mercadona but in large supermarkets it is sure to be without problem.
What are those sachets of raising agent? White? Blue?
They are envelopes that come two by two. That is, an envelope that is separated into two: one is the raising agent (sodium bicarbonate) and the other is acidulants (malic acid and tartaric acid). This which seems very strange are some powders that make the cakes rise, that is, it does the function of yeast and they are also used in recipes like this one.
I buy them at Mercadona and they are purple boxes called "Gasificante Litines" (Hacendado brand). In the Mercadona where I buy it is next to yeast.
A greeting.
Thank you sooooooooooooooooooooooooooooooooo !!!
Thanks to you, Malta.
I would like to know, if when making a cake, I can use this type of invert sugar, or only the proportional part.
Well first of all tell you that I am a follower of yours.
All the best
Hi Ester. This sugar makes the cakes stay fresh longer and the dough is fluffier. You have to substitute 20% of the normal amount of sugar for invert sugar. That is, if the total amount of sugar is 100 gr. you have to add 80 gr. of normal sugar and 20 gr. of invert sugar.
A greeting.
Everywhere I get the recipe for invert sugar and I can't do it because I have traveled all over Menorca (supermarkets, herbalists, pharmacies) to find the happy sachets and nothing at all. I hope I can take a little trip to the neighboring island and there I will find them that until Christmas in the peninsula I will not be able to use it. Thank you very much for the recipe that at least I already know how it is made and its uses.
Thank you.
What a rage Silvia! When you feel like making a recipe and nothing is missing an ingredient.
Sorry and I hope you get it soon. Greetings and thanks for following.
Hello, my Thermomix is the T21, how do you calculate the exact temperatures? or where to find the recipe to make it in this model? Thanks a lot.
Even if you have the T-21 model, MAri Carmen can make the vast majority of recipes. The times are usually the same, the only thing is that there are some functions that your thermomix does not have but you can do them more or less. For example, when we say "left turn, spoon speed" what you have to do is put the butterfly on the blades and set the lowest speed to 1. When we say shred at speed 5, you must do it at speed 3 1/2 . If we say progressive speed 5-10, you do it in 5-7-9.
Go ahead and try, the vast majority of our recipes can be made with your model. And if you have any questions, ask that we will try to solve it.
Thank you Elena for your clarification, this weekend I am at work.
A kiss for everyone.
Thank you very much Silvia, I also looked and found some differences-equivalences between the 2 thermomix models.
In some areas they are called soda sachets, if you can't find it, try this name
two little questions
1.-In the end it remains like that little pig seen in the photo.
2.- Making the proportion of 20% of inverted sugar, can it be used for any recipe that is made with sugar…?
Thank you.
I'm cool
Hi Joaquin. It does have to be as in the photo and the proportions of normal and invert sugar are explained in the recipe. Depending on whether it is for cakes, ice cream, ..., the proportion is different. All the best.
Thank you very much for your recipes. They are very good and the preparations come out perfect. The comments you make prior to the recipe, about the final result, also help a lot. Quick dishes to prepare are very good for me, especially for lunch, since I have little time.
Thank you very much for your interest and help. You spread enthusiasm for cooking.
Thank you very much, Marián, for seeing us and for the encouragement you give us. I hope you continue to like our recipes. All the best.
My question is, if in a recipe it says to add 100 grams of sugar, to substitute for the invert sugar, how much do I have to add to this sugar? Thank you.
Hello Celia, if the recipe is for a sponge cake, you have to add 20% invert sugar and if it is for a sourdough, between 50 and 70%. How much you have to add the invert sugar depends on what you are going to do. I hope I've helped. All the best.
I have tried invert sugar and it is a great thing for all kinds of sweets and I am very happy thank you very much
Thanks to you, Pepita. The truth is that it is great for pastries. All the best.
in your recipe you say we add on white; we add blue envelope.
I have not bought it in mercadona. Please if you can tell me what each envelope corresponds to, I would appreciate it.
regards
Hello Joaquín, the white envelope contains 2,2 gr. of acidulants (malic acid and tartaric acid) and blue or purple, 3,3 gr. of sodium bicarbonate. All the best.
Hello: Congratulations on your blog, I love it. A little question about invert sugar: Does it also make jams?
Thanks in advance and congratulations.
Adele.
Hi Adela, I just made peach jam and I have not added invert sugar. I think it is not necessary because this sugar is used to make the ice cream fluff or not crystallize, but I do not think it does anything in the jams. All the best.
This invert sugar is also used for donuts, I made them and they were hard in two days, do you have a recipe for donuts or saloons that lasts the tender dough. Thanks
Si Lola, you can use this sugar when making donuts and they will be more tender and juicy.
I have among my recipes some donuts, as soon as I have a little while I encourage myself to try it and I will tell you ...
to make an orange cake as you can do and thank you very much in the Thermomix
Mari Maroto, the orange cake recipe can be found in the blog index.
Even so, I put the link here:
http://www.thermorecetas.com/2010/03/16/Receta-thermomix-Bizcocho-de-Naranja-Sanguina/
I would also like a donut recipe because there are many but I have not found one that looks like real donuts thanks
Yoli, I hope I can make them soon. Now we are doing things for Halloween that we will be putting on these days. I'll get on with the donuts later. All the best.
I have just made the invert sugar, I have put it in a glass jar, do I have to let it cool first before covering it or do I cover it directly?
I'm letting it cool down before closing it, I hope I don't spoil it
all the best
Teresa I also let it cool but not excessively, after half an hour cover it and it keeps very well.
What a bomb, I practice everything you put, and with the sugar inverted, the cake that I make every Sunday arrives great until Friday, and as a truqui, the cake is wrapped in film and I have it in the fridge.
THANK YOU
Pilar, I wrap it in film but I don't put it in the fridge and it lasts for me, not as long as you do because we eat it in two or three days. It is true that with invert sugar it is much better and lasts fluffy longer. All the best.
The inverted sugar is also valid so that the meringue does not fall and is firmer? If so, how much would it be? Thank you for everything
Yoli, I haven't tried it. I use it for ice cream and for pastries and cakes. I think it is not worth it. All the best.
THANK YOU VERY MUCHIIIIIIIIIIISM X THE RECIPE OF THE CANDY AND THE INVERTED SUGAR XL OF THE CANDY YEBO A LOT OF TIME WAITING FOR ME KERIA TO DO IT IN THE THERMOMIX !!!!!!!!!!!!
Thank you very much for seeing us. Greetings, Victoria.
Thank you so muchiiiiiiiiiisimas x tell me I was very excited about a bsazo… ..
Thanks to you, Victoria.
How happy I am, I already have a pot full of inverted sugar. Now I only need a recipe to use it so I'll stop by your ice cream section.
Thank you very much
Susana, you will tell me how it is, you can also use it in cakes, they are much fluffier and they last longer. All the best.
Hello, a few days ago I discovered your page and it seems great to me. I already have several recipes to make, see how they come out. I wanted to ask you how much invert sugar and normal sugar to add to the cake.
A greeting.
Hello Conchi, you have to replace 20% of the normal sugar with invert sugar, that is, if in the cake recipe we put that you have to add 250 gr. of sugar, to make it with invert sugar you have to add 50 gr. of invert sugar and 200 gr. of normal sugar. All the best.
Thank you very much, I already have the invert sugar done, but I did it in Tm 21. I hope it turns out the same, and now I am going to make the liquid caramel.
A greeting!
Conchi, on Th. 21 it's the same, so it will have been perfect for you. All the best.
Hello, my question is if you can change the raising agent for yeast, they told me that it was the same, it is to make liquid caramel (THANK YOU)
Hello cheers. To make the caramel you have to make the invert sugar. I put the link of the recipe for the liquid caramel: http://www.thermorecetas.com/2010/10/19/Receta-F%C3%A1cil-Thermomix-Caramelo-l%C3%ADquido/
In invert sugar you have to use raising agents and not yeast.
A greeting.
Hello girls, to make the invert sugar, I imagine the mineral water is without gas, is any brand worth it? When it comes to using it, when is it done in the cake for example?, With the other sugar, or before or later. thank you very much, a kiss,
Hello Marisa, it is mineral water without gas, of the brand you want. And it is added at the same time as the other sugar. You'll see how fluffy they are. Kisses.
Thank you very much for answering. until the next question …………………
This week I have made the invert sugar to make donuts and it is the first time that they come out well. Today I am going to try it with a yogurt cake for breakfast to see what kisses.
Maria, I have never made donuts, I have to cheer up if you say they turn out well. All the best
I have made the donuts with the Goizialde recipe, try them and you will see, I freeze half because I said that they did not hold well from one day to the next, that it was better to freeze.
As for the cake, in the end I have decided on your recipe for "apple cake", I am looking forward to my son coming and trying it. I couldn't wait.
It turned out very good and very fluffy, I'll put it on my list of recipes to give a kiss.
Thanks Maria, I was resisting because of the extra kilos from these parties but in the end I'm going to fall. It was hard for me to resist when I saw the Goi recipe, but all of you are cheering me on again.
All the best
Hello girls,
I love your recipes, simple and practical. I look at your blog a lot and the recipes that I have been trying so far have all turned out really good.
I've been looking at the fruit jam "section" and wondering if they would work well with some of the sugar in the form of invert sugar. Frankly, I don't understand anything about pastry and I'm still saying something silly, but hey, as if you were asking, you get to Rome, here I leave you my sweet incognita.
Thank you.
Hello Anubis, the truth is that I have not tried it but I think that invert sugar is more for dough, cakes, ... We can try to see how it looks. All the best.
I wanted to tell you that I love this blog, I am looking at others, but honestly I always return to this one, because it seems to me the most simple and practical, with those tips that they put in each recess and then what people think and count also helps a lot. I congratulate you !!!!!
Today prepare a yogurt cake with the inverted sugar and the truth is that it came out more spongy and more humid! Richer!!!!
I wanted to ask the subject of cooking, since I put it in my oven in the fan option, but I notice that the outside is more dry, I have tried putting a source of water inside the oven during cooking, so that it does not dry out, And although it has turned out better, I still find it a bit dry. (on the outside)… what can I do ???
It also happens to me that when it grows, it does so in the shape of a volcano, a very large point in the center and that I don't like aesthetically ... can you tell me why that happens ????
Thanks! and see you soon !!!
Hello Patricia, I am very happy that you like our blog. With regard to the cakes, I think you have to lower the temperature a little. If the cake inflates in the center it is because it is too hot. Regarding the fan, they say that it is better to put the air because it distributes the heat on all sides, I cannot assure you because my oven is very old and it does not have the option of with or without air. All the best.
Hello
I have read on a blog that you can substitute baking soda and lemon juice for the raising agent. I think I'm going to be encouraged to try it and I'll tell you.
Hello, what do they call mineral water? it's that I'm not from here and I don't know what it is. Could you tell me about any brand? thank you.
Hello Carmen, it is bottled water, of the brand you want (Bezoya, Fontbella,…). All the best.
As it always happens to me ... what variation should I make to get it right with the previous thermomix model? This summer I am willing to get fed up with making ice cream of all flavors… thank you !!
Hello Susana, do it the same but everything at speed 4. I have also made for the ice creams. All the best.
Thanks! I suppose that every time you see my name you will know my question ...
Hahaha, don't worry, we will try to put the equivalences between the two TMs. All the best.
Thanks again for your recipes. Since I bought the thermomix I had it a bit parked until I found your blog. Practical recipes that come out the first time. THANK YOU THANK YOU THANK YOU
For those of us who do not have Mercadona nearby ... the gasifier is the same as the soda sachets that they sell in pharmacies ???? The ones I have are on a white and a yellow one and I don't know if they would be valid. Thanks
Hi Yosune, I'm glad you like our blog and thank you very much for seeing us. Regarding soft drinks, I don't know what the pharmacy ones are. The important thing is that they indicate that they are for food use, if so I think they are worth it. All the best.
I have the 21 th. How do I know when it has reached 80 degrees? Greetings
Hi Elo, on Tm21 it has to reach 70 degrees. All the best.
I don't understand the invert sugar in the dough, for example if I make bread for which ingredient do I have to substitute the invert sugar. Please answer as soon as possible tomorrow afternoon I would like to do it. THANK YOU
Hi Vicente, invert sugar always replaces part of the normal sugar, according to the percentages that we indicate at the beginning of the recipe. All the best.
Hello girls, I wanted to ask you how well you put in the recipe that lasts about 10-12 months without opening the bottle or can it be used little by little, maybe it is a most silly question but better to be sure not? LOL. By the way, the pasta a la carbonara buenoiiisssiiimaaaa, kisses.
Hello Rakel, yes you can go using it. The jar lasts about ten months at room temperature, but during that time of course you can open it to use it. I'm really glad you like pasta carbonara! Kisses.
Hello, I have a question, the inverted sugar and the caramel where I have it, it stays like sugar on the bottom, how can I solve it?
Hello Maria Isabel, it has not happened to me. I have a pot of invert sugar made in November and it's perfect. I don't know why it could happen. To fix it I suppose you will have to move the boat so that it mixes with the rest. A greeting.
Hello girls !!!,
I have bought a lot of strawberries and I have encouraged myself to make strawberry ice cream, but first I have to make the invert sugar, but I have realized that I do not have mineral water, there is a problem if I do it with tap water, I am from Madrid and here the water is not very hard !. Wouldn't it look good?
Thank you
Hi Monica, to keep it you have to do it with mineral water. I also live in Madrid and the water is great, but I make this recipe with bottled water. All the best.
Well, as you can see, I already know what invert sugar is, and I'm sure I will, and I'll tell you ... I love this recipe pad and especially the comments, because they are teaching me many things ... and how to use the thermomix ... even soon and THANK YOU, continue like this.
Welcome, Nuria !. I am very happy that you like our blog.
By the way, could you tell me the recipe for the liquid caramel, the link above does not work ... Thanks
Hi there! both the white and purple envelopes are in mercadona? thanks greetings
Yes, Butterfly, they come together. All the best.
Hello!!.
I have not looked well at the recipe and I have not waited for the sugar to drop to 60 degrees before adding the raising agent, mmm… something wrong ??. I am the queen of distractions.
Tomorrow for dessert ... your strawberry ice cream, congratulations on the web is great !!.
Thank you very much, Sonia !. So that it does not crystallize, it is necessary to wait for it to drop to 60º. It does not have to look bad, you will tell me. Greetings and I am very happy that you like our blog.
hello girls!
I have a question with this sugar:
I calculate how much by the way I need invert sugar and when the recipe says add sugar, do I add both parts at the same time, that is, the normal and the inverted?
is that I have realized that in recipes that you specify (as for example in strawberry ice cream) you do not add it in the same step, so I am not very clear on how to use it.
thanks, i love all your tricks.
Hello Erika, in general they lie down at the same time. Greetings and I'm glad you like our blog.
Thank you for informing us of everything in such detail (I WILL ALSO MAKE ICE CREAM THIS YEAR) I am going to stop buying them because I have had the thermopmix for a few months now and I am going to use it, greetings to all and especially to you Helena for your sympathy and for always being by our side.
Thank you very much, María Angeles!
Hello, I wanted to ask you how do you know when the temperatures you set are reached, is the thermomix marking it? just like when it has to lower the temperature, is it marking in the thermomix? It's that I have it from a little while ago and I'm still a little green. Thanks a lot.
Hello Sara, the temperature is marking it with the lights that turn on and when it drops the same thing happens as the lights go out. All the best.
Hello, I have already made this recipe and I have used it right away. I wanted to know if to make double the amount, I have to leave it longer or if I can have problems with it coming out. I have used the brand "tiger" all my life and I find it good. Thank you very much for everything.
Hi Carmen, I always do this amount because it lasts a long time, but if you double it or I think you should put in a few more minutes. All the best.
Thank you very much for responding so quickly.
You're welcome, Carmen! All the best.
Hello. If invert sugar is used in the proportion of 20% in a cake, this does not mean that royal yeast will not be used if the recipe calls for it, right? Is it indistinct? .... How do you indicate that the sachets of raising agents help to raise the cake ... I thought that the amount of royal yeast would have to be reduced or eliminated. Do you think that sugar could be used for practically all desserts ?, including puddings, sorbets, etc ... ..or rather for those that have flour ?. Greetings.
Hi Sergio, even if you use invert sugar you have to add the yeast. Invert sugar is very good for dough and ice cream. All the best.
Hello!. I already made the invert sugar several days ago… .and I already used it in two cakes …… .and from the comments, a success. Very fluffy and very tasty biscuits. I'm getting the point of my oven !. By the way, a question about the invert sugar ……… to me, in the temperature drop to 60º… ..to add the blue envelope, it took me almost 15 minutes !. Of course, I did not open the lid of the glass or remove the cup …… you, open it so that it goes down faster or shouldn't it be done? …… as you say in the recipe, which goes down in about 5 minutes…. ? …… it took me 15!… .. Greetings.
Hello Sergio, I remove the lid and the cup so that it goes down sooner. Greetings and I'm glad you liked the cakes.
Jo girls yesterday I decided to make the invert sugar to put it in my cakes for the Sunday party, but when I went to set the temperature, which is 50º, the button did not work for me, and of course I never usually use that temperature nor had I noticed Surely the button fell inside, because it shows that something is missing so that it can work, can you give me a solution ??? until I can take it to fix it, it is that it is super far and I will have to go in November when I take vacations.
I was thinking of putting it at 60º and just when the 3 minutes are up and it is biting at 50 to turn it off. What do you say ????
Hello Yurena, your solution seems perfect, I think it will work out well for you. All the best.
the truth is that inverted sugar gives a lot of play I like your blog and I stay as a follower of yours
Hello, I have read about the invert sugar and I do not understand about the blue and white gasifying sachets, are they sold in a special place? Are they ordered as well as on gas blue and on white? .
Greetings and congratulations on the blog
Victoria
Hello Victoria:
I buy them at Mercadona, they come in a purple box that says Gasificante Litines. Inside come packs of two envelopes, one purple that is gasifying and the other white that is acidifying.
kisses!
Hi there! I would like to know if I can use the invert sugar to make roscon de reyes. And if so, what amount do I have to use, the 50-70%? Thanks
Hi Ane,
I know I'm a bit late to answer your question ... but it's never too late if happiness is good.
As you already know, you have to substitute part of the sugar for invert sugar in a proportion of 50-70%. On the blog of The Whimsical Spoon you will find some tables that will help you with the calculations!
Kisses!!
Hi, I'm interested in making this recipe but I don't know
which are the envelopes you mention. I live abroad
and it would help me if you could tell me the name of the product.
Thank you!
Hello Fernanda, these envelopes are sold in Mercadona and they come 2 (one white and one purple) and they do the effect of chemical yeast. They are gasificantes or gaseous of all the life. I hope you can find it where you live.
Hello ... I just made the invert sugar and it turned white, is that normal? THANK YOU. By the way, for ice creams you also have to add the normal sugar, will it crystallize?
Hello Montse,
the normal thing is that freshly made it remains white but then gradually becomes transparent.
Invert sugar has the advantage that it does not crystallize when frozen, so our ice creams will be creamy. But you have to be careful because it sweetens more than normal sugar, so to speak, it is more concentrated.
I leave you a link to the blog of La Cuchara Caprichosa so you can see the replacement tables.
http://www.lacucharacaprichosa.com/2011/11/azucar-invertido.html
I hope this helps you.
Kisses!
hello I love your recipes, and I have made several and they have been very good. I had seen this inverted sugar thing and did not know what it was but I see what it is for. But I do not understand one thing, do you put inverted sugar and also the normal or only the inverted?
One of these days I do it and then to see if I put it to good use.
Hello, I see that with inverted sugar, almost all of us ask ourselves about the ingredients and the most frequently used are the sachets of Hacendado brand raising agents. Thermomix has a recipe in which it replaces these two (cheap) sachets with ingredients that we have on hand, such as lemon and bicarbonate.
Thanks for the information, Antonio. Sure that with lemon and bicarbonate it is just as good.
Hi, do you know if you can make invert sugar with brown sugar? I always use brown sugar in my desserts and I have not found anywhere if it can be done or not.
Hello Lydia, we have been discussing it among the companions and nobody has ever tried to make it with brown sugar. We believe that nothing should happen, only that the color would remain brown so it would alter the final color of the ice creams for example. But we don't know 100%, do you dare to try it and tell us about it here? Thank you so much for following us !! A hug.
I wanted to know if invert sugar works for slushies? And if they wouldn't freeze with it once, if you put it in the freezer
Hola Conchi:
Invert sugar is used because it does not crystallize in the cold, achieving a soft and malleable texture. 25% white sugar is usually substituted for inverted. The good thing about the slushies are their ice stones, so I recommend that you use a little invert sugar and the rest of white sugar.
Regards!
Hi there! I have done it now but it is white ... cloudy ... will it become transparent when it cools? Or is it that I have not done well? Thanks for your recipes!
Hello Andrea, it is normal that it is not completely transparent, not even when it has cooled down completely. Rest assured that it's okay 🙂
Once the invert sugar is made, how long should I wait to use it? I just made it and I am looking forward to making a cake to see the result. Thank you
Hi Sara, you can use it immediately. If you store it in an airtight container, you can keep it for at least 6 months at room temperature.
Hello, everyone, I have made the invert sugar, and not finding the raising agent I replaced it with baking soda.
And remains. Solid not liquid.
What do I do???
Hi Esther:
I don't know if I can help you solve your little experiment. But I will tell you that you were right about replacing the purple envelope with baking soda because it really is what it takes.
For the next time you have to remember that, although the recipe is very easy, you have to follow the indicated steps well.
Important things: temperature and each envelope in its time.
On the one hand you have the acidulant (the white envelope) that you can substitute for citric acid or tartaric acid.
And on the other, there is the raising agent (the purple envelope) which is basically bicarbonate.
Quantities are also very important. I recommend that you use the double envelopes and you will not mess up since it is one of each color and they carry the optimal weight.
Cheer up for the next one !!
Greetings.