Invert Sugar

Ingredients
1 kilo of sugar 9 (2.2 pounds)
2 cups of water
1/4 tsp of a powder acid (Citric Acid, Cream of Tartar, Ascorbic Acid)

Directions
Add the sugar and the water together and bring to a simmer on a medium high hear.
If sugar crystalizes on the side of your pot, take a basting brush and dip it in water and clean the side of your pot with it (if you don't do anything the crystalized sugar will burn).
Once the sugar water solution is simmering, turn the heat down to medium and add the powder acid.
Whisk well to incorporate.
Let this mixture cook on the stovetop stirring occasionally until it reaches 235f (114c).
At this time you can remove the sugar from the heat and place it in an area to cool. If you prefer a darker color with more complex flavors use a turbinado sugar or a light or dark brown sugar.
You can also cook it to a higher temperature, just be careful not to burn your mixture otherwise you will have a bitter flavor in the invert sugar.

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