Invert blending

Blend two syrups to hit a target invert sugar level for maple candy, cream, or other confections. Measure invert on finished syrup before blending.

Calculator

Target invert % must be between the two input values.

Invert % syrup A(%)

Invert % syrup B(%)

Desired invert %(%)

Total volume(gal)

How it works

Same ratio formula as density blending: the target invert must sit between the two syrups’ invert levels. Optimal invert for candy is typically around 2–4%; measure your finished syrup with an invert meter or send a sample to a lab.