Invert sugar

Sucre inverti (trimoline)

What it is

The name comes from a physics bench, not a kitchen: splitting sucrose into glucose and fructose reverses the direction in which the syrup rotates polarised light. Bees run the same reaction with the enzyme invertase, which is why honey and trimoline behave so alike in a dough.

In the kitchen

Swap out no more than about a tenth of a recipe's sugar for it: it is sweeter than sucrose and it pulls water from the air. Past that share a ganache turns slack and an ice cream will not set.

Goes with

Dark chocolate Cream Butter Milk chocolate Hazelnut Vanilla

Same species

Cane vinegar Chinese rock sugar Dark rum Demerara sugar Golden syrup Icing sugar

Also used with

Atomised glucose Dextrose

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