crystal surface and blocking the way of
sucrose molecules. Honey is a natural source
of invert sugar, and “invert syrup” is an
artificial preparation of a glucose-fructose
mixture. Thanks to their fructose content, both
honey and invert syrup readily caramelize and
can cause undesirable browning in some
sweets. Acid-inverted syrups brown less
because their acidity slows caramelization.
Corn Syrup Because acid treatment of sucrose
is somewhat unpredictable, most modern
confectioners instead use corn syrup, which is
an especially effective inhibitor of
crystallization, and doesn’t readily
caramelize. The assorted long glucose chains
form a tangle that impedes the motion of both
sugar and water molecules and makes it more
difficult for the sucrose to find a crystal onto
which to fit. The glucose and maltose
molecules interfere in the same way that
invert sugar does. Corn syrup also provides