Invert sugar is a liquid sweetener made by breaking down sucrose into glucose and fructose. This smooth, clear syrup won't crystallize, making it ideal for fondant, frostings, ganache, and candy work. It prevents graining in caramels and keeps baked goods moist longer. Use it as a 1:1 replacement for regular sugar in most recipes. Perfect for professional bakers and decorators seeking consistent, crystal-free results.