Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candymaking. It is usually derived from yeast and is sold either as a clear liquid or as a powder that can be dissolved in water.
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.
How should I store invertase?
The invertase itself should be stored in the refrigerator for longevity. Cold temperatures slow the invertase reaction, so candies with invertase should be stored at room temperature instead of in the refrigerator, for the best and fastest results.
Where can I buy invertase?
Since invertase is commonly used in baking and candymaking, the best place to look for it is in well-stocked cake decorating and candy supply stores. It is also found on many candy supply websites.
Is invertase safe to eat?
For most people, the small quantities of invertase they would ingest in candies is completely safe. It is possible to have an allergic reaction to it, however.
Candies that use invertase: