Lorann Oils Invertase, 1oz Invertase is a enzyme used to transform sugar into invert sugar. Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center. It can also be used to prevent crystallization in ganache centers. The liquifying process takes a few days and up to a week to happen, so plan on making candies ahead of time to allow the reaction to take place Add 1/4 to 1 tsp to 1 pound fondant to make a soft fondant center (The amount varies depending on the environment and recipe) Keep refrigerated once opened Certified Kosher Due to food safety and quality concerns, there are no refunds or exchanges on this item
