Add some water and boil again.

When boiling the syrup, turn to low heat. If the heat is turned on too high and the water evaporates too quickly, the syrup may thicken in less than 40 minutes. Because the minimum fire of each stove is different, and the caliber of the pot is also different, it will affect the evaporation of water. Be sure to pay attention to the color and consistency of the syrup while cooking. As soon as it's almost done, turn off the heat.

In addition, if the water evaporates too fast, the water in your syrup will have evaporated almost in a short period of time, but the color is not yet in place. You can add more water to cook it. Be sure not to let the water evaporate completely. The temperature of the syrup is too high and it will harden after cooling. If your home has a high firepower, you can cover it while cooking to prevent excessive evaporation of water.

Notes on making inversion syrup

1. If you don’t want to cook so much syrup at one time, you can halve the amount of sugar and lemon juice, but slightly reduce the amount of water as appropriate. There is no need to reduce it by half, because no matter how much sugar is used, it must be boiled for a certain period of time. If the water content is also reduced by half, the water may be boiled out in less than 20 minutes.

2. Because the syrup will be thicker after cooling than when it is hot. Therefore, if the consistency is thinner than honey when cooking, it will be fine. It will become thicker after cooling.

3. Many syrups say that they need to be left for 1 week or even 15 days before use. But if you make it according to my recipe, it will be fine to use after 1 day. Of course, after the syrup is cooked, the longer it sits, the better the effect will be. Inversion syrup has a strong preservative ability and can withstand storage. You can make a little more at a time and still use it the next year.

4. Different people have different habits of cooking inversion syrup. Depending on the syrup, the mooncake recipes used will be different.

5. The lemon juice in the formula refers to the original juice squeezed from fresh lemons. If lemon juice is not available, it is not recommended to use vinegar instead, as the cooked syrup will not taste good.

6. The cooled syrup should be thick and fluid. If the syrup hardens after cooling, it means that too much water has evaporated. You can add some water appropriately and boil it again, then stir evenly. .