Casing receipts
With minimal effort, and a cheap candy thermometer, you can turn table sugar (dextrose) into invert sugar, which is a mixture of glucose and fructose. (The process simply cleaves the 10-carbon dextrose into the two 5-carbon sugars--glucose and fructose.)
Invert sugar tastes twice as sweet as a similar weight of table sugar. It acts as both a preservative and a humectant, when applied to tobacco, and prevents crystalization of thick syrups.
If you've ever made jelly or jam, you've made invert sugar. By heating 2 parts table sugar with 1 part water (and possibly adding an acid, like lemon juice, citric acid or tartaric acid [cream of tartar]) the dextrose molecules are cleaved into invert sugar. The addition of fruit makes it a jelly or jam.
Once you make a batch of pure invert sugar--a thick liquid--it will keep in the refrigerator for about 6 months.
The simplest recipe I've found for making invert sugar, which is required only if you want to be precise about it--necessary when using it for pastries--is:
Invert sugar
Yield: 2 lb 3 oz (1 kilo)
4 Cups + 6 Tablespoon (2 lb 3 oz) Extra fine granulated sugar 1 kg
2 cups (16 fl oz) Water 480 ml
¼ Teaspoon ( ¼ tsp) Cream of tartar or citric acid 1 g
- If you have an induction cook top or an electric stove use these options instead of gas. In a non reactive saucepan stir to a boil the sugar, water and cream of tartar (Or citric acid).
- Once the mixture boils wash away any sugar crystals stuck to the side of the pan with pastry brush dipped in water. Any additional water added to the pan from this process, has no effect on the final outcome.
- On medium heat without stirring boil the mixture to 236°F (114°C). Remove from heat and cover the pan. Let cool at room temperature. Store in a refrigerator. Invert sugar will last at least 6 months.
This is from:
http://www.chefeddy.com/2009/11/invert-sugar/
Bob