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Recipe File: Butter Pecan Ice Cream
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yocona



Joined: 18 Mar 2011
Posts: 47

PostPosted: Sat Feb 11, 2012 2:58 pm    Post subject: Re: Jeni's Splendid Ice Creams at Home and related topics Reply with quote

Jim Cooley wrote:


Wow, that's interesting. I've seen invert sugar listed as an ingredient but never knew what it was. Perhaps you could buy it commercially and use that instead? How long do you need to boil plain old sugar to result in an invert sugar solution?

You have any more thoughts on invert sugar? What if you used it in chocolate making?

Jim, check out this. http://www.chefeddy.com/2009/11/invert-sugar/

You can buy invert sugar--Amazon has it listed for about $30/gallon. But it's so easy, why not invest in a candy thermometer, make it yourself, and save some money.
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Jim Cooley



Joined: 09 Oct 2008
Posts: 346
Location: Seattle

PostPosted: Sun Feb 12, 2012 7:16 pm    Post subject: Reply with quote

Hmmm... worth investigating. Thanks for the link.

Perhaps I should try making some Tollhouse Cookies with the stuff to determine the substitution ratios? :0

Jim
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Michael Chu



Joined: 10 May 2005
Posts: 1635
Location: Austin, TX (USA)

PostPosted: Sat Feb 18, 2012 10:40 am    Post subject: Re: Jeni's Splendid Ice Creams at Home and related topics Reply with quote

Jim Cooley wrote:
I've seen invert sugar listed as an ingredient but never knew what it was. Perhaps you could buy it commercially and use that instead? How long do you need to boil plain old sugar to result in an invert sugar solution?

Technically, all syrups of glucose and fructose are invert sugar - corn syrup, tapioca syrup, golden syrup, honey, etc. The ratio of glucose and fructose differ though. The length of time varies depending on how much invert sugar you want. I unfortunately don't have any literature on the subject, but I recall that boiling for a few minutes is sufficient to convert some into invert sugar. In most recipes, crystallization of sucrose can be prevented with just a small percentage of invert sugar present to "get in the way". Boiling longer generally produces more invert sugar but I think there's a max time (after which you don't really get more invert sugar) around half an hour. Also, the addition of some acid (like vinegar or lemon juice) can speed up the process too.

Jim Cooley wrote:
What if you used it in chocolate making?

That would be chocolate fudge.
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