Inverting sugar process check

[UnSub]

I just wanted to ask if I did this right (after reviewing available materials)

Invert 20lbs sugar:

Boil 2.5g water
Add 20lbs sugar
Bring to simmer
Add 2.5tsp citric acid
Simmer 30 minutes..
I didn't see much of a color change...
Will it begin to recrystallize if it didn't fully invert?

Thanks


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[rubber duck]

Did it go clear? Can you see the bottom of your pot?

[UnSub]

Yes. About10 minute in it was clear.
I didn't read about a clarity change as an indicator, more of a browning (straw color) appearance but it was cloudy and straw colored, then clear and straw colored. Just want to make sure I'm going in the right direction, I have more to do.

[rubber duck]

It sounds like you got it inverted, it takes me longer then 10 min but I always do 50lb.

The crystallization question I can't answer as I always use it immediately.

[UnSub]

Well... I had never don't it and really didn't know what would fit in 5g buckets (since I'm not using it for a few days). #20, 2.5g , then another cold gallon to cool a bit before going in pail= close to 5gallons. Just wanted to make sure I wasn't wasting my time by not doing it correctly.


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[rad14701]

You managed to invert your sugar... No, invert sugar will remain liquid unless additional water evaporates... Making invert sugar is also known as the process of making simple syrup as it is known in the culinary field...