invert sugar [in-vurt shoo g-er] noun
Also inverted sugar. Sucrose that has been broken down into glucose and fructose. The inversion process prevents crystallization; products made with invert sugar are therefore much smoother and will not become granular. It is commonly used to create glazes, frostings, ice creams, sorbets, truffle centers and candies.
Professional chefs can purchase commercial-grade versions, such as Trimoline. Corn syrup from the grocery store is an invert sugar as well.
Invert sugar can be made at home by boiling sugar, water and an acid, such as bit of lemon juice, cream of tartar or citric acid. (Recipe coming).