Invert Sugar

For an 81% finished product: 1:1 water to sugar (roughly 1 kg sugar per 1 litre water). The product is ready when 790 g of water has evaporated. In other words, weigh the saucepan, add the sugar and water and start cooking. Once the saucepan weighs 790 g less than the starting total of water + sugar + saucepan, you are done. In other words, 79% of the water must evaporate. It keeps longer if you use citric acid instead of lemon juice. USE: In baked goods you can replace up to 25% of the sugar without changing the ratio of the other ingredients.