Invert sugar is used in brewing many British and Belgian styles, and you can make it at home. You may know it as Lyle's Golden Syrup or Belgian Candi syrup, but those are little more than treated sugar. You can make it for less than half the cost and impress your friends with some mad 19th-century-ish-candy-making skillz.
Here's what you need:
- 1/2 pound cane sugar (not table sugar; cane sugar imparts more flavor than plain white table sugar) I used "Sugar in the Raw" which is available at most grocery stores.
- 1/2 gram (about 1/8 teaspoon) citric acid
- 3/4 cup water
- Pot fer boilin'
This is the finished, light-amber product.
Note: attempting to extract dinosaur DNA from said amber could result in a clashing of eras that was simply not meant to be. Use with caution.