Invertase for Fondant
- Invertase is a enzyme used to transform sugar into invert sugar
- Add 1 tsp to 1 pound fondant to make a soft fondant center
- Net Weight: 2 oz. (59.1 ml)
- Certified Kosher
Invertase, 2 ounce bottle. Invertase is used to prevent crystallization in candy making. It is commonly used in making the centers of chocolate covered cherries.
Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candy making.
What does invertase do?
When added to sucrose (table sugar), invertase breaks down the sugar into a mixture of glucose and fructose, commonly called "invert sugar" or "inverted sugar syrup." Invert sugar is frequently used in commercial baking and candy recipes because it keeps baked goods moist for longer periods of time.
When invertase is added to sugar candy recipes, like fondant candy fillings, it gradually liquefies the fondant. This is one way of producing the liquid center in candies like cherry cordials. The reaction takes a few days to occur, so you should plan on a waiting period when making liquid centers with invertase.
How much invertase do I need?
The exact amount of invertase needed depends on many factors, including the strength and preparation of the invertase, the temperature of the environment, and the recipe itself. As a very general rule, you should add between 1/4 tsp - 1 tsp of invertase per pound of fondant.
