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Maple Lollipops using Invertase?
I'm looking to make a small quantity of lollipops - just a quart's worth of syrup or less. I would like to use 100% maple syrup (using invertase). I can't seem to find specific instructions for this. I've seen general discussion about invertase on the topic on this board (including for lollipops), but at a much larger quantities than I'm looking to use. And the Cornell bulletin on it is really confusing to me.
I have a small vial of invertase I purchased from a candy supply store (stored at room temperature). I have syrups I can use ranging from .5% to 2.5% invert sugar. Can this be done for a small batch of lollipops, and how?
-Lazarus
250+ taps on buckets in 2012
GBM 2x6
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