Agave substitute for simple syrup

This article is about the sweet. For the Premier League team known as “agave substitute for simple syrup Toffees”, see Everton F. A popular variant in the United States is English toffee, which is a very buttery toffee often made with almonds.

It is available in both chewy and hard versions. Heath bars are a brand of confection made with an English toffee core. The origins of the word are unknown. Look up toffee in Wiktionary, the free dictionary. On Food and Cooking: The Science and Lore of the Kitchen. It is sweeter than table sugar, and foods that contain invert sugar retain moisture better and crystallize less easily than do those that use table sugar instead.

Bakers, who call it invert syrup, may use it more than other sweeteners. Inverted sugar syrup can be made without acids or enzymes by heating it up alone: two parts granulated sugar and one part water, simmered for five to seven minutes, will be partly inverted. The amount of water can be increased to increase the time it takes to reach the desired final temperature, and increasing the time increases the amount of inversion that occurs. In general, higher final temperatures result in thicker syrups, and lower final temperatures, in thinner ones. The optimum pH for inversion is 5.

Invertase is added at a rate of about 0. When completed the syrup temperature is raised to inactivate the invertase, but the syrup is concentrated in a vacuum evaporator to preserve color. Though inverted sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice, cream of tartar, or other catalysts, often without changing the flavor noticeably. The optimum pH for acid-catalyzed inversion is 2.