Invert Sugar

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Invert sugar can be useful in making aerated confections, as it exhibits all of the characteristics of honey except for the flavor, making it a good choice for products in which the sweetness, flavor release, hygroscopicity, and tenderness of honey are desired but the flavor of honey is not. (For more information on invert sugar.)