Moisture retaining qualities, a bolder sweetness and a higher viscosity are why Bakers, Chefs, Confectioners and Bartenders love invert sugar. Sweeter than other sugars so you use less to get the same result.Invert Sugar in DessertsRetains moisture giving a chewier and softer cookie or brownie.Keeps desserts from drying out and lengthens their shelf life.Invert Sugar in CandiesUsed as a sweetener because it slow down crystallization. Also helps to maintain a long shelf life for candies and truffle fillings.Invert Sugar in BeveragesFully dissolves in both hot and cold beverages.