- Sep 13, 2017
- Reaction score
After a difficult attempt making invert syrup on the stove, I've decided to pursue the oven technique. The plan is to bring my water to a boil on the stove, dissolve the sugar, then add the hot sugar solution to a baking dish and put in the oven at 240. Should I use a lid on my ceramic baking dish to avoid excessive evaporation? The evaporation loss after an extended period of time is going to be significant. Any thoughts?