Liquid invert sugar is used in candy making and to make softer cookie dough.
Perfect for making No Cook Marshmallows.
Size: 20 oz Net Weight (567 grams).
Product of USA
1/2 cup of cold water
4 tbsp of unflavored gelatin
1/2 cup of warm water
2 1/2 cups of sugar
1 1/2 cups of Liquid Invert Sugar
3/4 cups of light corn syrup
1 tsp of vanilla
Soak gelatin in cold water and set aside.
In a saucepan, combine warm water, sugar and liquid invert sugar. Heat - but do not boil.
Pour into a mixing bowl and add gelatin, corn syrup and vanilla.
Whip until white and doubled in size.
Pour into prepared 12x18 inch pan and let set for 24 hours before cutting.
This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy, tree nuts.
Ingredients: Invert Sugar
PRODUCT MAY COME INTO CONTACT WITH: WHEAT/GLUTEN, EGGS, DAIRY OR DAIRY PRODUCTS, PEANUTS, SOY, AND/OR TREE NUTS
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Lecithin - 16 fl oz
Citric Acid (Anhydrous Granular) 16 oz (1 lb)
Glycerine 16 oz
Invertase 2 oz (59.1 mL)
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