Invert Sugar

Invert sugar is frequently used in fudge, in conjunction with glucose syrup, to control crystallization and help create the small sugar crystals that result in a smooth texture. In addition to its doctoring properties, invert sugar acts as a humectant, helping to retain moisture in the finished product and prevent the fudge from drying out, which it is prone to do. Invert sugar also has preservative effects due to its high degree of solubility, which lowers the water-activity level, resulting in a longer shelf life for the finished product. Used in excess, invert sugar gives fudge an excessively soft, pliable texture that is undesirable, and its extreme sweetness leads to an overly sweet confection.