Conversion syrup, also known as invert sugar syrup, is a sweetener used in baking to keep cookies soft and cakes moist. Making it at home is not only cost-effective but also ensures freshness! 🤗 Here’s how you can do it:

First, gather your ingredients: white granulated sugar (500g), water (250ml), and lemon juice or cream of tartar (1 teaspoon). Combine the sugar and water in a saucepan, making sure the sugar is fully dissolved before bringing it to a boil. 🥣🔥 Once boiling, reduce the heat and add the lemon juice or cream of tartar. This helps prevent crystallization and ensures a smooth texture.

Let the mixture simmer gently for about 30-40 minutes until it reaches a syrupy consistency. Be patient and avoid stirring too much; this step is crucial for achieving the right texture. 💡⏰ Afterward, let it cool down completely. Your homemade conversion syrup is now ready to use in your favorite recipes! 🎉 Store it in an airtight container for up to several months. Enjoy the sweetness! ❤️