Author Topic: Making Invert Sugar  (Read 1721 times)

Offline FromTheDen

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Making Invert Sugar
« on: October 25, 2015, 01:09:48 AM »
Having just picked up an ultrasonic humidifier, I wanted to make some cold-process colloidal silver. My glucose made from corn syrup had gone bad & since we don't use much corn syrup (and it seems to have disappeared from the cabinet), I decided to try to make some invert sugar.

My first surprise in following the recipe at http://www.cgcsforum.org/index.php?topic=674.msg3556#msg3556 was when I added 50g of sugar to 50ml of water and ended up with 80ml of solution. That puzzled me as I thought I would have to add water to get to 60ml at the end.

I tried heating it in the microwave, which boiled off enough to get to 60ml, but I don't think the temperature ever reached 227.

What am I missing? Does it need to be boiled down on a stove (or hot plate)? When I looked at examples on the Internet, it looked thick. Does it need to be diluted like Karo?

Thanks

Offline kephra

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Re: Making Invert Sugar
« Reply #1 on: October 25, 2015, 01:17:19 AM »
Once it is inverted, yes, you should dilute it.
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