Invertase is a natural enzyme that is used to transform sugar into invert sugar. When added to sugar candy recipes, it gradually liquefies the fondant producing a liquid center in candies like cherry cordials. You must plan ahead when making liquid centers with invertase as the reaction takes a few days to occur.

How Much : Amount used is dependent on the temperature of your environment and the recipe itself. A general rule would be be to add between 1/4 teaspoon to 1 teaspoon per pound of fondant.

Storage : The invertase itself should be stores in the refrigerator for longevity. Cold temperatures slow the reaction process. For the best and fastest results candies with invertase should be stored at room temperature instead of in the refrigerator.

Size : 1 gallon

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