Invert Sugar

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Invert sugar is a tenderizer, doctoring agent, and humectant. It may either be added directly to jelly formulas or created during cooking by the addition of acid. Cream of tartar is most commonly used for the latter purpose. Excessive invert sugar will lead to soft, overly sweet products.