Subject: sugar/invert sugar
Date: 1992-07-10 15:35:43 GMT
Last night I was making Black Raspberry Sekanjabin syrup and had in
front of me two recipes. One said to bring the water and sugar to a
boil, remove from the heat and add the vinegar and flavoring, the other
said to bring the water and sugar to a boil, add the vinegar and simmer
for 30 minutes, _then_ remove from the heat and add the flavoring.
I know that citric acid is used to make invert sugar, will acetic acid
work too? How different does invert sugar taste?
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