Originally Posted by yermej
Are you sure about this? Cream of tartar is an acid and you'll end up with invert sugar
Yeah I am really sure about this. The addition of cream of tartar will only aid invert process, besides the sugars will begin inversion on there own around 250F.
When making peanut brittle or toffee the soda is used to cause the solution to puff for a nice crunch.
Caramel syrups are really nice, but I am talking about making a maillard syrup. Cream of tartar will do nothing for this as there is not a source of nitrogen.
As for the toasted marshmallows: That is what I said. It was from the cooked sugar.
As for the corn syrup: As I have said I have done quite a few side by side experiments. In all my maillard syrups that were not double cooked I have experienced crystallization. That is about 4 jars. DAP breaks down into ammonium and phosphoric acid, so there is an acid to aid in inversion. It is just that the syrups do not get hot enough to invert much, with or without the acid. Corn syrup would provide the necessary matrix blocking sugars to stop this. In the double cooked syrup there has been no sign of crystallization to date. That is because more of the sugars have broken down and changed into maillard compounds.
Remember there is a big difference between what I am making, and an invert syrup or caramel syrup. They are all three different processes. I was focusing on a maillard syrup.
By the way. All the syrups that I made with an added acid tasted more bitter and astringent when tasted side by side with syrups made with just the DAP.