I was looking at a couple of recipes for the Chocolate ganache to use on a chocolate tart, and both require the use of Trimoline, which I understand to be Inverted Sugar Syrup. I understand I can make my own by heating the sugar with a little bit of lemon juice? But for about a cup of the syrup, is it really worth all the trouble? What will happen if I use plain granulated sugar? What about powdered sugar? If I decide to make my own Trimoline, should I just mix sugar and a few drops of lemon juice and heat that for 20mn? Or should I also add some water in the mix? Thanks!!