Invert Sugar

Inverted or invert sugar syrup is a mixture of glucose and fructose obtained by hydrolyzing sucrose into these two sugars. Inverted sugar is sweeter than sucrose and products made with it (i.e., candy, toffee, jam, golden syrup and fondant—as well as candy brands like Jujubes, Sugar Babies, Junior Mints, Swedish Fish, Mallomars)—tend to retain more moisture and are less prone to crystallization.