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.