Syrup

Full Invert Syrup

A tier

Full invert is sucrose split almost completely into glucose and fructose: very hygroscopic, very anti-crystal, a little sweeter and more browning than the parent sugar. Pastry kitchens use it in ganache, sorbet, and fondant to keep textures soft. It tastes of almost nothing but sweet. Golden syrup is a flavoured cousin, not a lab invert. Weigh it; it is denser than simple syrup.