I’m wondering if using invert sugar syrup would be worthwhile. It’s easy to make from table sugar and is, like rich simple, about 30% sweeter than 1:1 syrup. It can also double for use with in baking, confectionery, and ice cream/sorbet making
I’m wondering if using invert sugar syrup would be worthwhile. It’s easy to make from table sugar and is, like rich simple, about 30% sweeter than 1:1 syrup. It can also double for use with in baking, confectionery, and ice cream/sorbet making