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QTY:
Invertase is an enzyme that converts sugar into invert sugar (liquid sugar). Used in candy centers to make them creamier as the fondant ripens. Add 2-3 drops per pound of candy center.
Ingredients: Glycerol, B-fructofuranosidase Solution
Carpenter - All About Candy Making Book
Carpenter- The Complete Photo Guide to Candy Making Book
Dry Fondant Powdered Mix
Large Cherry Flip Chocolate Candy Mold
Cherry Flip Reinforced Chocolate Candy Mold