Yes. But it is best to wait for it to cool down and leave it for a while before using it, the effect will be better.
Inversion syrup: refers to the sugar that is boiled by adding water and acid to a certain time and appropriate temperature and then cooled. This syrup can be stored for a long time without crystallization and is mostly used in Chinese moon cake skins, saqima and various products that replace sugar. Because invert syrup is rich in sugar, it is also an essential ingredient for cakes.
Principle: When sugar and water are mixed, heated and boiled, the water will slowly evaporate, and the concentration of the sugar water will become higher and higher. Therefore, when the concentration of sugar water reaches a certain level, the sugar will crystallize out after cooling. In order to prevent this phenomenon from happening, when we boil sugar water, we will add some acidic substances (citric acid, tartarine, etc. Sometimes lemon juice is used instead), and part of the sugar will be decomposed by the acid into simple sugars that are not easy to crystallize. This process is called the conversion of sugar.
Extended information:
Reason: The longer it is left, the better the taste. After the syrup has cooled, find a sealed jar or bottle with a lid, put the syrup in, and leave it for 1 day before use. The longer it is left, the better the effect will be, and the preservative ability of inverted syrup is very strong.
The process and precautions for making inversion syrup:
When sugar and water are mixed, heated and boiled, the concentration of sugar water will become higher and higher. When the concentration of sugar water reaches a certain level, the sugar will crystallize out after cooling.
In order to prevent this phenomenon from happening, when boiling sugar water, add some acidic substances (citric acid, tartar, etc. Sometimes lemon juice is used instead), and part of the sugar will be decomposed by the acid into something that is not easy to crystallize. Monosaccharides.
Baidu Encyclopedia-Inversion Syrup