Even with the correct mash and fractional distillation, the taste of moonshine can remain harsh - slightly burning the throat and drying the tip of the tongue. Owners of distillation and mash columns often face this problem. To make moonshine soft, you need to choose the right ingredients and calculate the proportions.

Remember that softening the taste does not replace purification and does not improve the quality of moonshine, but can only in some cases mask the shortcomings of a bad distillate. Therefore, I recommend adding the following substances to a double, fractional distillation drink.

How to soften moonshine

There are two groups of substances: sweeteners and acidulants. The first group includes:

1. Sugar. A simple, affordable option. Disadvantage - depending on the quality, it can give the drink a slight cloudiness and an unpleasant odor. To avoid side effects, it is advisable to use refined sugar, and before adding, crush the pieces into sand or grind into powder with a coffee grinder (the best option) and smell. The average amount is 1 tablespoon of sugar per 1 liter of moonshine with a strength of 40%.
2. Glucose (dextrose). The best solution. Sold in pharmacies and specialty stores. Any form of release is suitable: powder (this is the type called dextrose), tablets or an aqueous solution (in ampoules). To soften moonshine with glucose, 5-25 ml of a 20-40% aqueous solution or 1-5 grams of dry matter per 1 liter of forty percent distillate is required. Before adding, the tablet must be crushed to a powder. The taste of expensive store-bought vodkas is softened with dextrose.
3. Fructose. 1.8 times sweeter than sugar. Release form: powder. It has proven itself well for fruit distillates: from apples, grapes, cherries, peaches, etc., but is also suitable for drinks from other raw materials. Proportion – 0.3-0.5 tablespoon per 1 liter of moonshine (40 degrees).
4. Honey. You need fresh liquid or in the form of syrup (mix with water in equal parts, bring to a boil, boil for 2-3 minutes, skimming off the foam, then cool to room temperature). Disadvantage - it can leave sediment, affect the color, aroma and add characteristic honey tones to the distillate, which is not always appropriate. Usually add no more than 0.5 tablespoon of honey per 1 liter of moonshine, the main thing is to dissolve it well.
5. Food grade glycerin. Viscous, transparent, syrupy liquid. Registered as food additive E422. The main problem is that glycerin gives excessive sweetness, in small volumes it is difficult to correctly calculate the concentration, and the taste appears cloying. To soften moonshine, 1-5 ml of glycerin per 1 liter with a strength of 40% is required.

Acidulants include (added separately or together with sweeteners):

1. Ascorbic acid. White crystalline powder with a sour taste that dissolves well in water and alcohol. It can be sold in the pharmacy in the form of pills. Used to soften any type of distillate, preventing oxidative processes. To soften moonshine, you need 3-5 grams of ascorbic acid per 1 liter.
2. Lemon acid. A more affordable home remedy that performs its functions no worse than ascorbic acid. You can use citric acid in its pure form - 2-6 grams/liter, or replace it with lemon juice - squeeze 1 medium lemon per 1 liter of moonshine. Lack of lemon juice can cause sediment and cloudiness.

Powdered glucose (dextrose) is the best option

Moonshine taste softening technology

1. Dilute the distillate with water. Make the strength 1-2% higher than what you need to get in the end.

2. If moonshine is made from sugar or grain raw materials, it is advisable to carry out charcoalization - filtering the drink through birch or coconut activated carbon (brands BAU-A, KAU-A, BAU-LB). There is no fundamental difference between the two methods of charcoalization (infusing moonshine on coal and passing it through a column or other filter).

Coal will remove the largest molecules of harmful impurities (slightly improve the quality) and partially oxidize the aldehydes contained in ethyl alcohol to acids under the influence of air in the pores of the coal. As a result, esters will appear, which themselves soften the taste of moonshine.

Do not clean berry and fruit distillates, otherwise the aroma of the raw materials may disappear.

3. Pour 100-150 ml of moonshine into a separate container. Add the selected sweetener and (or) acidifier in 2-4 additions, starting with the minimum dosage. After each addition, stir the distillate until the substance is completely dissolved and write down the amount of ingredients, then after 4-5 minutes evaluate the taste.

4. After the softness of the moonshine is satisfactory, proportionally recalculate the amount of substances for the entire required volume, add to the distillate and mix.

Preliminary calculation - fractional addition of softener to a limited amount of drink minimizes the risk of spoiling the entire batch. I advise you to perform this procedure every time, even if the optimal proportions are already known, since the quality of sugar, glucose, honey and other substances changes.

If too much softening agent has been added, you can try to reduce the concentration and stabilize the taste with another batch of moonshine or pure alcohol with water. Another option is re-distillation.

5. Close the container hermetically. Move to a dark room with a temperature as close to zero as possible, recommended – 2-4°C. Leave for 3-4 days to complete chemical reactions and stabilize the taste.

Depending on the quality of the water and other ingredients, cloudiness (milky color) may occur. If, when kept in the cold, the cloudiness does not disappear 5 days after mixing or a precipitate has formed (this happens when adding lemon juice and honey), filter the moonshine through cotton wool.

Glucose, trimoline, molasses - these words are often found in recipes that form pastry chef's world. But very often on various confectionery blogs you can read that all these products are practically the same or that they are interchangeable. In this and several subsequent articles I will tell you what all these are from a scientific point of view. confectionery goods, what physical and chemical properties they have, where and why to use them. Together with you, we will dot the i’s in this complex issue and connect the threads of cause-and-effect relationships in a chaotic tangle of information. I will try to be as concise and precise as possible, so as not to further confuse you with complex chemical terminology.

Today we will learn more about confectionery glucose syrup. Glucose syrup is a viscous, viscous, transparent liquid. It is less sweet than sugar and has a pleasant taste. For confectioners This is a very versatile product. It is added to mirror glazes to give that characteristic and beloved perfect glossy shine, in caramel to prevent sugar crystallization. Often, to extend shelf life, glucose is added to candies And marmalade.

Glucose syrup is used as a component of various glazes due to its low hygroscopicity: this allows the glazes to protect the surface confectionery from excess moisture, foreign odors and other environmental influences. Because of glucose syrup, ice cream and other frozen foods do not completely freeze, they simply become dense, maintaining their elasticity. At any whipped ganache glucose is added to create a more uniform texture, with the addition of glucose they make an element that is easy to work with confectionery — plastic chocolate, which is used as cake decor or a cake.

Now let's look at the chemical features of this product. Glucose syrup is an aqueous solution of the monosaccharide glucose (or dextrose), which is found in a large number of berries, fruits and vegetables. In order to make an aqueous solution (that is, syrup) of glucose in production, you first need to extract the glucose itself. Simply add glucose to various confectionery masterpieces It is much more convenient in diluted rather than powder form. It is obtained by hydrolysis of starch and cellulose. Starch is a substance that is found in many grains and legumes, serving as a store of important nutrients. The most starch is found in rice, wheat, corn and potatoes. Accordingly, glucose can be obtained from the starch of any of these plants. Bottom line: glucose is produced from starch, and syrup is already made from glucose (in other words, it is simply made in a liquid form that is convenient for use). At this stage everything should be clear. The difficulties begin further.

Numerous pastry blogs They tell us that in most recipes, glucose can be replaced with homemade “invert syrup” (I will tell you more about the process of sugar inversion in a subsequent article), which is recommended to be prepared from water, sugar and citric acid. To be honest, I don’t prepare such syrups myself (I don’t really trust them), but I always add them to various sweet dishes. products only ready-made purchased glucose syrup. A lot depends on the quality of glucose syrup. For example, if you add it to mirror glazes, then glucose syrup from different manufacturers will behave differently: one can give the glaze a “watery” quality (causing it to drip very much), while another will make it the “correct” density and fluidity. On master classes in confectionery art I only stand for those recipes, when using which we ultimately get a stable end result, which is why I try to almost always use the best pastry shops ingredients from the same manufacturers. I work through each new recipe with these ingredients, reproduce it several times, and after I am satisfied with the stability of the result, I show it to everyone. It is extremely important for me that by visiting my Master Class you came home and with the same ingredients you could cook any food yourself dessert. The situation is exactly the same with making cakes and pastries to order: if you want to have a consistent result and be confident in the quality of the product you are selling, always use the same quality ingredients. All this means that any large factory, which produces confectionery ingredients, does it according to strict, established technology and always receives the same quality ingredient at the output. And, if you and I cook syrup every time, then no matter how hard we try, the result will be different each time: we undercooked it a few degrees or overcooked it, we used sugar of a different quality, the wrong pan, etc.

Confectionery skills- this is an exact science, despite all sorts of manifestations of virtuosity. We can change something in taste, shape, appearance, but certain basic processes always remain the same. This is why I always emphasize the importance of clear measurements.

Now the question of interchangeability. Despite the fact that glucose syrup, molasses and invert sugar contain glucose, I do not consider them interchangeable products. Firstly, they all have different sweetness, and secondly, they all have different effects. Of course, these ingredients undoubtedly have similarities, but in my recipes I clearly indicate the ingredient and expect that you will use it. For example, in many recipes from my book “From simple to complex with Elizaveta Glinskaya” Contains glucose syrup. “Colored glass for decoration”, “Caramel sauce”, “Confit tangerine slices”, “Zest in syrup”, “Marmalade”, “ Mirror glaze“I add confectionery glucose syrup to these and many other recipes. In some cases it plays the role of a preservative, in others it creates the necessary structure and plays the role of a recrystallizing agent for sugar.

I very often use glucose syrup in the process of preparing various confectionery products, so if you are just starting to work with mirror glazes, then I advise you to immediately learn how to prepare them correctly. Often on master classes people ask me “What is the secret to good mirror glaze?” I will answer: there is no secret, it all depends only on how high-quality ingredients you use, whether you follow certain technological rules and adhere to accuracy.

In the next article we will continue this complex and informative topic with an analysis of the properties of molasses.

What types of glucose solutions are there?

There are isotonic and hypertonic solutions of this substance.

• A 5% isotonic glucose solution is used to replenish fluid reserves in the human body. In addition, this glucose solution is a serious source of nutrients, the metabolism of which releases a huge amount of energy in the tissues - energy that is so necessary for the full functioning of the body.
• In turn, a hypertonic glucose solution (10-40%) is used for intravenous administration into the body, and allows to increase the osmotic pressure of the blood, improve the metabolism and antitoxic functions of our liver, and increase the flow of fluid, which is directed from the tissues to the blood.
• In addition to the above functions, the use of hypertonic glucose solutions also helps to dilate blood vessels, increase the volume of urine excreted by the body and activate the contractile activity of the myocardium (heart muscle).
• As a general tonic, glucose can be used for chronic diseases accompanied by physical exhaustion.

How to prepare glucose solution at home?

Today, glucose solution has found the widest use in the medical practice of doctors of absolutely all specialties. This remedy is prescribed to patients for various infectious diseases, hepatitis, as well as all possible intoxications. How to prepare a glucose solution, other drugs that are administered intravenously into the body are often diluted with a glucose solution.

Remember that in everyday practice, doctors in most cases prescribe 5% and 40% glucose solutions. However. In certain cases, there is a need for other dilutions of glucose - these are 10% and 20% concentrations of this substance.

How to prepare a glucose solution and make calculations?

To know how to prepare a glucose solution yourself, read and study the method for preparing 1 liter of glucose solution (40%), which usually serves as the basis for preparing similar formulations of other concentrations.

You need to take a sterile measuring cup, powdered glucose and solvent. Often, water is used as a solvent, which must comply with GOST FS9. Glucose should be taken in large quantities, with a reserve, given that it will evaporate during the preparation process.

How to prepare glucose solution - alternative formula

Calculate the required mass fractions of each component to prepare a glucose solution, following the formula:

• (A*100)/(100-B),
• where A is the mass of anhydrous glucose,
• B – water content in it (in percent; this will be a correction for evaporation).

Thus, you need to place 440 g of glucose with a humidity of 10% in a volumetric flask and fill it with a small amount of hot water. Leave the solution until the glucose is completely broken down and cooled. After which this volume must be brought to 1 liter and filtered.

When the quantitative content of a substance, and therefore the concentration of the solution, turns out to be higher than required, the situation can be corrected with the help of the same water. The required volume of water to prepare a glucose solution can be calculated as follows:

• X=(A*(C - B))/B,
• where X is the volume of water required for dilution (expressed in ml);
• A is the volume of the resulting solution, in ml;
• B - required solution concentration (in%);
• C is the actual concentration of the solution (in%).

When the required concentration of the glucose solution is reached, pour the solution into the bottle, attach a label indicating the concentration of the solution and its name (preferably also the date of manufacture and batch number).

Store the glucose solution in an airtight container away from direct sunlight at a temperature not exceeding + 25°C.

how to make glucose at home? how to make glucose at home.

Glucose can also be produced through photosynthesis and polymerization reactions.

Huge starch molecules are hydrolyzed under the influence of water and broken down into smaller molecules. First, soluble starch is formed, then smaller “stumps” - dextrins, then a disaccharide, but not everyone is familiar with sucrose, and the other is maltose, or malt sugar. Finally, the breakdown of maltose produces GLUCOSE, grape sugar. The finished hydrolysis product often contains all the transition substances; in this form it is known as molasses.

To half a glass of starch paste, add 1-2 teaspoons of diluted, approximately 10% sulfuric acid. Don’t forget: when diluting sulfuric acid, be sure to pour the acid into water, and not vice versa!

In much the same way, molasses is produced in large quantities at starch factories.

There is no other way at home, unless you use saliva enzymes for starch... But why such glucose with saliva and starch?)

How to make glucose from sugar at home?

If you drink a glass of tea with three spoons of sugar every hour, you can eat nothing during the day and not be hungry. In the body itself, sugar turns into glucose, on which you live all day. In its pure form, why do you need glucose at home? The answer is not found

No way. Only after eating sugar will it break down into sucrose, and then into glucose and fructose. So you won’t be able to prepare sugar at home for any use, only for calories and carbohydrate needs.

How to replace molasses and glucose syrup: invert syrup (recipe)

Ingredients for making syrup:

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32 comments.

Hello! Is the syrup in the picture of this consistency straight from the refrigerator, or at room temperature? I made syrup according to your recipe. It has already cooled down, but is almost as liquid as it was hot.

This is from my refrigerator; when left in room it becomes a little thinner, but not too much. You still need to get used to your stove - adjust the time and intensity of the fire. I don’t always turn out like this either, especially if I have to cook away from home. When I cook on mine, I choose the smallest burner, take a 2-liter pan (although I cook less), because practice has shown that it gives better results - a pan with thick walls - and I don’t cook strictly by minutes (that’s why the recipe is so broad range), but looking at how the process is going. Sometimes, when it’s boiling too much, I put metal on the burner. a plate or two to kind of raise the pan and reduce the heat to a minimum.

Hello! Please tell me how long can this syrup be stored?

Can be easily stored in the refrigerator for a couple of months

Good evening, Galina. I made invert syrup today and it turned out very liquid when warm, will it still harden if I put it in the refrigerator?

Oksana, invert in consistency and color resembles young honey, but sometimes it turns out a little thicker for me, and it thickens a little in the refrigerator.

Good evening, Galina. I made invert syrup today, it turned out liquid, but while it’s still cooling, will it harden or did I do something wrong?

Thank you for such a wonderful blog, I’m a big fan of yours, I’ve tried making a lot of things using your recipes, everything is always delicious.

Oksana, thank you very much!

Hello Galina, my syrup left a cloudy white sediment in the refrigerator, what did I do wrong? Have you seen anything similar in your practice?

Elena, this happened to me once. I used this syrup (I just didn’t use the sediment itself). I haven’t yet understood why this happened. Perhaps the neutralization reaction did not complete. Yes, a guess)

I made it according to your recipe and tried it, it turned out okay. True the second time. The first time I made it according to one recipe, I finished it with yours and I got toffees. 😂 I need to apply it now.

Yes, in my culinary experiments I’m always on the side of using it later somehow))))

Can you cook it in a water bath?

I don’t see the point in this: a bathhouse is needed when you need to protect the product from too strong and aggressive heating, and the temperature of boiling water at 100 degrees allows you to do this, you need to immediately cook to a temperature exceeding 100 degrees

Should the acid be added together with the sugar or when the sugar has already melted?

First I made syrup, then poured acid into it. Now the question is this: I poured soda into the syrup, everything foamed, foamed and calmed down because there was syrup at the bottom and frozen foam on top, like jam. I tried to skim off the foam until it was pure syrup, but when I poured it into the jar, it still turned out to be a transparent syrup on the bottom and cloudy on top, with tiny bubbles inside. I haven’t put it in the refrigerator yet, maybe in the warmth everything will “neutralize” to pure syrup?

There's nothing wrong with that, it happens to me, it will gradually become transparent

Thank you very much for the recipe! Everything worked out! Indeed, everything settled, became transparent, a little more foam was removed from the top and that’s it. Thank you! Indeed, a non-professional does not need syrup very often; it makes no sense to buy a lot, and buying a little is unprofitable. And now there is so much room for activity!)))

That's for sure! Always have it on hand, and if not, you can easily prepare it!

Hello! The syrup is a little overcooked. Tell me, do I need to redo it? Will this greatly affect the quality of the glaze?

It's difficult to give an exact answer, since I don't see how overcooked it is. I would still advise it is better to cook it again for the glaze, and use this one, for example. in gingerbread dough or in some other recipes where its thickness will not play a role.

Thanks for the detailed description! Everything worked out the first time

Hello, can you tell me if the syrup turns out really dark brown, is it normal or is there something wrong?��

The syrup should have a straw color

I have this question: what should I do if I don’t have powdered citric acid?

Is it possible to replace it with lemon juice and if so, in what proportions?

And another question: if a replacement is possible, is it possible to extinguish the soda with juice and then pour it all into hot water and then into sugar?

Thanks in advance for your answer.

Your reader and fan Larisa

Larisa, there is no point in extinguishing the soda and pouring it into the solution. Citric acid needs to be crystalline (so it is believed, I have not experimented with substitutions yet) - it prevents the crystallization of the sugar syrup, so it is added at the beginning of cooking. In addition, it is the acid that promotes the breakdown of sucrose into glucose and fructose - this is the essence of invert syrup as such. If acid is added to the end, it will not perform its function. Soda is introduced at the very end to neutralize the residual acid remaining at the end of cooking the syrup.

The recipe is simple, but it seemed to me incomplete. It will be difficult for beginners to understand how long to cook the syrup and when to add lim. acid. Do I need to stir it during cooking?

But in general everything is available

Galina - thank you! Everything worked out the first time.

Yes, while it was hot it was liquid, but as it began to cool down it became a little thicker.

I think it will become even thicker in the refrigerator :)

There was a question about interfering - no need. Lemon prevents sugar from crystallizing.

super! Yes, that’s why I always add lemon to all sugar syrups, just to be on the safe side, and always at the very beginning, otherwise sometimes I see recommendations to add at the end. But somehow I didn’t understand why at the end.

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Glucose syrup

Glucose syrup is the thing without which baking is almost impossible, especially when it comes to gingerbread cookies and gingerbread cookies, and today I will tell you how to make such syrup yourself.

INGREDIENTS

• Sugar 300 grams
• Water 130 Milliliters
• Citric acid 1.7 Grams
• Baking soda 1.2 Grams

Step 1

First, take a not very deep pan and pour sugar into it.

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Glucose syrup at home

Ingredients

Citric acid - 1.7 g

• 276 kcal

Cooking process

I really love Christmas baked goods, their aroma, color, structure. Very often, recipes include glucose syrup in the list of ingredients, but since I couldn’t find it in stores, I had to give up the recipe. But somehow I came across a recipe for glucose syrup that can be prepared at home. I tried to prepare it once and since then I have not looked for this syrup in stores, although, to be honest, I have already seen glucose syrup on store shelves a couple of times.

The beauty of homemade glucose syrup is that it can be prepared for future use, it stores well, and how it enhances baked goods cannot even be described in words, you just have to try it!

To prepare glucose syrup at home, take the products from the list. Here we will have to use scales, because the weight of the ingredients is fundamentally important.

Pour sugar into a saucepan with a thick bottom.

Pour water into the pan with sugar.

Place the pan on the fire and let the sugar first dissolve in the water, and then the syrup boil.

Add citric acid.

Cook the syrup for 25-30 minutes until it thickens.

Remove the pan with syrup from the heat. Let the syrup cool a little and then add soda. A reaction will occur and foam will appear on the surface of the syrup.

If you let the syrup sit for a while, the foam will gradually disappear.

As a result, you will get this homemade glucose syrup. It can already be used for baking.

For Christmas gingerbread, I still heat the prepared glucose syrup over medium heat for 5-7 minutes, and it acquires a beautiful caramel color. This syrup also makes baked goods a beautiful color. But this is at will and preference.

As you can see, at home, glucose syrup turns out simply magical!

You can immediately use homemade glucose syrup for baking, or you can pour it into a glass jar, seal it with a lid and store it in the refrigerator for quite a long time.

Glucose syrup simple recipe with photo

I think that those housewives who often make various baked goods on their own should be familiar with this recipe for making glucose syrup. As I already said, most often this syrup is used for gingerbread dough, making cookies, as well as various creams and sweets. The special thing about this simple glucose syrup recipe is that when heated, the sugar in it breaks down into glucose and sucrose, hence its name. As a result, the syrup turns out viscous and transparent, it is stored for quite a long time and is not subject to sugaring, which is very important.

Fill the granulated sugar with the specified amount of water.

Place the mixture on the fire and bring it to a boil.

After the syrup boils, add citric acid to it and bring the mixture to a boil again.

Then turn the heat to the lowest possible level under the pan and cook the syrup for minutes.

When our syrup has cooled a little, add soda to it, after which small bubbles will appear on the surface of the syrup.

When the bubbles have almost completely disappeared, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator; the syrup is stored for quite a long time.

The glutton wishes you bon appetit!

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If to prepare a particular dish you need molasses, corn syrup, maple syrup, confectionery glucose or even liquid honey, and for some reason you cannot use these ingredients (well, you don’t have them, or you are allergic), what should you do?
And he will come to our aid, Gergiy, aka Goga, aka Zhora - INVERT SYRUP!

Invert syrup serves as a substitute for molasses (corn syrup), as it has anti-crystallization properties. Invert syrup is an aqueous solution of a mixture of equal amounts of glucose and fructose

Invert syrup is obtained by heating an aqueous solution of sugar with acid, during which the inversion process occurs, which consists in the splitting of sucrose into fructose and glucose (by acidic or enzymatic hydrolysis of sucrose). Acids used for inversion: hydrochloric, citric, lactic, acetic

Invert syrup, in addition to glucose and fructose, usually contains a certain amount of remaining (non-hydrolyzed) sucrose, as well as decomposition and condensation products

To prepare invert, for every 100 parts of sugar, take 44 parts of water (accordingly, the proportions are maintained for a smaller volume of syrup). The sugar solution in hot water is brought to a boil while stirring, then acid is added and cooked for 25-30 minutes, to a temperature of 107-108 degrees, corresponding to the medium thread test - drop a few drops from a spoon into cold water. If “strings” form in the input, the syrup is ready. After cooking, the syrup is cooled to 80-90 degrees and neutralized with a solution of bicarbonate of soda. Neutralization is not always carried out. It is required if the inversion is carried out using hydrochloric acid, and when inverting with organic acids - in the case of a sour taste of the syrup. To neutralize invert syrup, bicarbonate of soda is consumed per 1 kg of sugar: 4 g. lactic acid 55% concentration, 0.3 g for concentrated hydrochloric acid, 4.2 g. for crystalline citric acid. Soda is added to the syrup in the form of a 10% solution. In this case, rapid foaming is observed. Once the syrup has cooled, it can be used. At a temperature of 16-20 degrees, the syrup can be stored for a month or more

The hydrolysis reaction proceeds according to the following equation

С12Н22О11+Н2O = С6Н12О6(glucose) + С6Н12О6(fructose)

As can be seen from the equation, the mass of the resulting invert sugar is greater than the mass of sucrose subject to hydrolysis. From 342 parts of sucrose, 360 parts of equal amounts of glucose and fructose are obtained.

The viscosity of invert syrup and the dependence of viscosity on temperature are close to the viscosity of sucrose solutions corresponding in concentration.

The sweetness of invert syrup is 120% relative to sucrose.

Invert syrup has a lower viscosity compared to molasses and higher hygroscopicity (the ability to absorb moisture from the environment). Fructose imparts hygroscopicity to invert syrup. Products prepared using invert syrup also have increased hygroscopicity

How to make invert syrup at home?

Ingredients:

350 g sugar
155 ml hot water
2 g crystalline citric acid (2/3 level tsp)
1.5 g baking soda (1/4 tsp level)

Cooking method:
Dissolve sugar in hot water. Bring the solution to a boil, then add citric acid.

Cover the pan with a tight-fitting lid and simmer the syrup over low heat for 45 minutes.

When cooking the syrup, use a thick-bottomed pan and cook over very low heat at a barely noticeable boil. Otherwise, the syrup may be easily overcooked - turning dark brown and too thick.

After boiling the syrup, cool it a little and add a soda solution (to do this, dilute the soda with a dessert spoon of water). At the same time, rapid foaming will begin, which lasts 5-10 minutes. Once the foaming stops, the syrup is ready. It has a yellow color and the consistency of young liquid honey.

Invert syrup can be prepared for future use. Store in a well-closed glass container at room temperature.

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Why is it needed?

Invert syrup is widely used in the confectionery industry as a moisture-binding agent and anti-crystallizer. Partial or complete replacement of granulated sugar in the dough increases its plasticity; it allows baked goods to be stored longer without loss of quality.
Creams and other confectionery fillings made using invert syrup are not sugared during storage. This is especially important for recipes with high sugar levels.
The use of invert syrup is technologically convenient for dosing and pumping.
Invert syrup, due to its anti-crystallization properties, slows down the process of product staling and gives the dough a golden hue
Invert syrup can also be used in the production of fudge to prevent its sugaring

Mirror glaze is used to decorate confectionery products, turning them into masterpieces of culinary art. Despite the apparent complexity of the recipe, such a coating is prepared simply, but it is important to strictly follow the sequence of steps. The only difficulty is that the composition includes ready-made glucose syrup, but it can be successfully replaced with other ingredients. Mirror glaze without glucose is prepared from available products at home. Instead of glucose syrup, molasses, honey, invert syrup or even sugar are added.

Mirror glaze with invert syrup

Glucose syrup is sold ready-made in plastic containers or in powder form. But what if there is no way to buy it? Don’t be upset: if you have sugar, water and a packet of citric acid at home, you have already found a way out of this situation. By mixing the components correctly and heating over low heat, after 10-15 minutes you will get an invert composition, and after hardening, the glossy mirror glaze looks as beautiful as the mixture with glucose syrup.

To prepare invert syrup, the cook's vigilant supervision is required: cook exactly according to the recipe, without leaving the stove.

The sugar crystals must completely dissolve in the water to form a viscous, clear liquid. Allow the mixture to simmer for a bit and it will take on a caramel hue. The last “chord” in preparing invert syrup is adding a pinch of citric acid, which will give the composition a pleasant sourness.

Invert syrup or a substitute for corn syrup or molasses

So, you have decided on the ingredients and now you can safely start preparing invert syrup. You will need:

• granulated sugar – 300 g;
• water – 130 ml;
• citric acid – 1/3 tsp.

The invert mixture is prepared over fire. Set the heat on the stove to medium and heat the water and sugar until it boils, continuously stirring the mixture with a spoon. This way, you “help” the sugar crystals dissolve in the water faster and prevent them from remaining at the bottom of the dish and burning. Once the liquid boils, reduce the heat. Stir the liquid continuously until it begins to thicken.

The readiness of the sugar composition is checked as follows: leave a drop on the saucer and wait a few seconds. It shouldn't blur. Hook it from the saucer with your index finger and press lightly with your thumb. Now slowly spread both fingers apart by 1-2 cm. If the syrup has turned into a thin thread, it means it is ready. Add a pinch of citric acid to the mixture and mix thoroughly. The prepared invert syrup does not differ in external characteristics from glucose syrup. And now you can prepare a mirror glaze without glucose syrup. To do this, prepare the products according to the list:

• invert syrup – 150 ml;
• sugar – 150 g;
• condensed milk (pay attention to the label: condensed milk must be made from natural cream or milk);
• water – 75 ml for mirror glaze and 60 ml for preparing the gelatin mixture;
• chocolate bar – 150 g;
• gelatin – 15 g;
• food coloring (if the chocolate is white).

Pour warm boiled water into the gelatin powder and leave to swell. Mix the future base of the mirror glaze: sugar and invert syrup. Bring to a boil and simmer for a few more minutes until the sugar crystals “melt” into the clear liquid. Add chocolate slices melted in a water bath, condensed milk and gelatin swollen to a jelly-like state. If you decide to make a colored mirror coating, then do not forget about food coloring.

Beat the mixture with a blender, because stirring with a spoon is a very tedious process; the sweet mixture will lose the desired temperature and turn into a dense lump that will be difficult to smooth over the surface of the confectionery product. The composition will be homogeneous when the components are well soluble in fat and water. Hold the blender at an angle of about 30-45 degrees and insert the wide end completely into the frosting. Avoid the formation of bubbles on the surface - they are difficult to get rid of later. As a result, you will get a delicious chocolate mirror glaze.

Video of making mirror glaze without glucose syrup

What to do if there is no glucose syrup?

At home, you can prepare glucose syrup only from ready-made glucose powder, but what else can you replace it with, besides invert syrup? There are many options: it could be honey, condensed milk, molasses. Honey gives a wonderful honey aroma to the finished mirror glaze, and molasses, when prepared correctly, will lie evenly and beautifully on the finished confectionery product, hiding its minor irregularities. Condensed milk is used as an additional component to the main ones, for example, white and dark chocolate. It is allowed to add vanilla, caramel, cream, milk.

The glossy finish not only looks great, but also provides the opportunity for your own experiments. If you add fat-soluble food dyes, which are sold in specialized stores, to the mirror glaze, you will get multi-colored compositions from which you can make magnificent colored compositions on the surface of confectionery products. Your own original drawings and intricate patterns on cakes and pastries will make them very elegant and festive - your talents will be appreciated by your family and friends.

Honey Glaze Recipe

Glasage (the name of mirror glaze in the language of culinary masters) with honey not only looks beautiful, but also has an amazing honey taste, which lovers of this natural product will really like. By adding sugar to the glaze, you can easily do without glucose syrup for the mirror glaze. To prepare the honey coating you will need:

• gelatin – 15 g;
• water – 60 ml to dissolve gelatin and 75 ml for syrup;
• granulated sugar – 150 g;
• white chocolate bar – 150 g;
• honey – 150 g;
• condensed milk from natural dairy products – 100 g;
• food coloring - optional.

Pour warm water over gelatin and leave to swell. Mix water and honey, add sugar. Place the mixture on medium heat. Continuously stir the mixture until it becomes homogeneous. In order for the sugar to completely dissolve, the liquid must be brought to a boil, and then, when it has cooled slightly, add chocolate and condensed milk melted in a water bath. The result will be a viscous white mixture (sometimes you can add milk to the syrup instead of water). Mix it with hot honey syrup, pour in the gelatin and mix thoroughly using a blender.

The mirror glaze for the cake is ready and the most crucial moment comes - spread it in an even layer over the surface of the confectionery product. Pay special attention to the following points:

1. The “working” temperature of mirror glaze is from 28 to 35-38 degrees. Cool the mixture to lower temperatures if you want to create a drip effect. If you want to completely cover the cake with an even, glossy layer, the glaze temperature should be at least 35 degrees.
2. Remember: mirror fondant hardens very quickly, so you need to make the glaze at the right temperature, and cover the product very quickly. Place the cake on a stand, pour the sweet mixture into the center, and rotate the cake at an angle so that the icing spreads over its surface and sides in an even layer. With such movements it must be well aligned, otherwise the expected effect will not be achieved.
3. Do not allow condensation to form. Therefore, the cake or pastry must first be placed in the cold for 5-10 minutes. It is no coincidence that mirror glaze is very often used to decorate mousse-based sweet treats. Place the confectionery product in the freezer, and when you take it out, immediately begin decorating with icing.
4. The recipe for colored mirror glaze involves the use of special fat-soluble dyes. Buy them in advance at the store; do not replace nutritional supplements with beet and carrot juice (although berry juice is suitable for this purpose). Although a mirror glaze with vegetable juices will not work, the mixture acquires a stunning glossy shade and bright, rich colors after adding white and dark chocolate. But it is much easier to use food coloring, because the palette of shades is varied - from blue and pink to dark burgundy and purple. Preparing dye is a fascinating process; mix additives of different colors and you will get a new shade.

Novice cooks are afraid to prepare mirror glaze, worrying that they will waste the products. But preparing the mixture is so simple and interesting that, ultimately, people get incomparable pleasure from it, and the quality of the finished glaze is pleasantly pleasing. If you're familiar with other fudge recipes, such as how to make gingerbread cookie frosting, making mirror frosting without glucose will be a breeze.