Something's Going Wrong
I'm in the middle of making my #3 invert sugar. The only sugar I can find that says "Pure Cane" is cassonade, which is a very, very ,very light brown sugar. I'm making it up to the recipe at the start of Pattinson's "Let's Brew". He says 1Lb of sugar to 1 pint of water except his metric measurements indicate a US pint rather than a proper one*. Anyway, I've put a kilo of cassonade in with just over a litre of water and while I'm simmering it as low as I can, it's turning into toffee, even though the temperature hasn't gone beyond his maximum of 121C!
It's been on an hour and ten minutes instead of 2½ hours and the colour's just about getting towards #2 invert. I daren't cook it any longer for fear of it setting solid in the pan.
ANY SUGGESTIONS GRATEFULLY WELCOMED.
*a "proper" pint or gallon, is that unit of volume which contains the greater amount of beer. The UK pint has 20 fluid oz of beer, while the US one, regretably, only has 16. Given the choice, which pint would you pick up?
On the other hand, I picked up a bottle of this for 3€ in the local supermarket. It's the right colour, tastes nice with a hint of treacle in the finish, but I think it's a syrup so I'm going to boil it up with a bit of citric acid to invert the sugars, and see what comes of it.
https://www.amazon.fr/Dillon-Sirop-de-Canne-Roux/dp/B01MF9AQEB