How to Make Invert Sugar: The Secret to Moist Cookies

I am interested in making a copycat recipe of the Gluten Free Trios that some of the girl scout troops are selling this year. The Trios are just amazing cookies! However, I noticed that one of the ingredients is invert sugar (the consistency of high fructose corn syrup, but different). It keeps baked goods moist without crystallizing. Honey will work the same; however, invert sugar does the job without imparting a honey flavor. Not having on hand, I decided to make some myself. I hope you appreciate the recipe, as it is extremely easy to learn how to make invert sugar. However, you can also purchase invert sugar online.

Can Invert Sugar Be Used to Substitute Corn Syrup?

Invert sugar may be used to substitute corn syrup; however, it is sweeter. Because invert sugar is made from sucrose, it may react a bit differently. However, it works in baked goods, ice cream (for a chewy texture), most candy, and frosting recipes.

How to Make Invert Sugar: The Secret to Moist Cookies


Yield: Makes 1+ cups

How to Make Invert Sugar: The Secret to Moist Cookies

A recipe to make homemade invert sugar, which is similar to honey and corn syrup without the corn or honey flavor. Invert sugar keeps baked good moist.


  • 1/2 cup water
  • 1 cup + 2 Tablespoons granulated sugar
  • 1/8 teaspoon cream of tartar or citric acid


  1. In a stainless steel or other non-reactive saucepan, add the water, sugar and cream of tartar. Without stirring, bring to a boil over medium-high heat.
  2. Gently stir any sugar stuck on the bottom of the pan once it all melts and comes to a boil.
  3. Reduce heat to medium and continue to cook the mixture, without stirring, until it reaches 235 - 240°F (softball stage). Softball stage at 235 degrees produces the consistency of agave syrup (a bit runny). Cook a little longer for a thicker consistency. Check the temperature using an instant read thermometer. Set it aside to cool to room temperature.
  4. Use as needed and store leftovers, covered, in the refrigerator for several months.


When manufacturers purchase invert syrup to use in commercially baked goods, it is available in three different thicknesses. Therefore, when you wish something to be chewier, cook the mixture longer.

4 Replies to “How to Make Invert Sugar: The Secret to Moist Cookies”

  1. To make homemade invert suger first prepare a syrup with the water and suger. Put the water in a saucepan and heat it up to 122 F . Then add the suger . When the syrup has reached 176 F , and the citric acid and remove the saucepan from the stove and let the ppre cool down. When the preparration reaches 150 F, add baking soda.

  2. I tried to leave a reply on Pinterest but it wouldn’t work. Yes, it worked perfectly in the food processor for confectionary fondant!!

    1. Colleen,

      I’ve never used Swerve, but my guess is no. Sugar acts so differently compared to most sugar substitutes.

      If you are using this syrup to moisten cookies. instead, try using 1 tablespoon of sugar-free jelly/jam.


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