How to Make Invert Sugar


Invert sugar is called for in many English and Belgian beer recipes. For Belgian styles, it’s often referred to as candi sugar. It’s simply a mixture of dextrose and fructose created by heating sucrose in the presence of an acid. With this invert sugar recipe, it’s easy to make our own for less than $1 a pound.


1 lb cane sugar (not table sugar!)
1 tsp lemon juice
1.5 cups water


One sauce pan large enough to hold the ingredients.


Bring the water to a boil. Take the saucepan off the heat, then mix in sugar until dissolved. Put back on the stove and bring to a boil again. Add in lemon juice.

Simmer for anywhere between 20 minutes and 2 hours. You will want to simmer at a low heat and stir frequently to prevent scorching. For a very light sugar, simmer for 20 minutes. To create something similar to dark candi sugar, boil for close to 2 hours. During longer boils add water as necessary to prevent burning.

About Mike

I'm the head brewmaster at Shepody Brewery. I'm the one who chooses the recipes, orders supplies, does all the grunt work, and drinks most of the product.
This entry was posted in Techniques and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *