Converted syrup is healthy for the body.

When sugar and water are mixed and boiled, the water will slowly evaporate and the sugar water will become more and more concentrated. When the sugar water reaches a certain level of concentration and cools down, the sugar will crystallize.

In order to prevent this phenomenon from occurring, when boiling sugar water, add some acidic substances, such as lemon juice, part of the sucrose will be broken down by the acid into glucose and fructose that are not easily crystallized. This process is called sugar conversion, and the resulting mixture is converted syrup. Because the conversion limits the degree of crystallization of sucrose, all converted sugar is non-solid and sticky.

Expanded Information

There are many syrups that say you need to let them sit for a week or even 15 days before using them, but there is nothing wrong with letting them sit for a day before using them. Of course, the longer the syrup sits after being cooked, the better it will be used. Converted syrup is very preservative and stands up to sitting, so you can make a little more at a time and still use it the next year.

The cooled syrup should be thick and fluid. If the syrup becomes hard after cooling, it means that too much water has evaporated, so you can add some water and reboil it, and then stir it well.

The lemon juice used in the syrup recipe is the juice of freshly squeezed lemons. If you don't have lemon juice, it's not recommended to replace it with vinegar, as the syrup will not taste good.

Baidu Encyclopedia - Converted Syrup