How does inversion of sugar affect the sticky property of a confection like marshmallow?

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How does inversion of sugar affect the sticky property of a confection like marshmallow?

2006-10-24 05:58:20 · 2 answers · asked by Janet 1 in Food & Drink ➔ Other - Food & Drink

2 answers

inverted sugar confections have a liquid center like cherry cordials. they are made with an enzyme called invertase which is added to fondant, then wrapped around a cherry and dipped into tempered chocolate. after a month the sugar inverts and becomes liquid.

2006-10-24 10:03:29 · answer #1 · answered by ph62198 6 · 0⤊ 0⤋

Invert sugar (actually a syrup) forms much smaller crystals. This makes for a nice, smooth marshmallow.

2006-10-31 05:38:31 · answer #2 · answered by MailorderMaven 6 · 0⤊ 0⤋