Invertase 2 Ounces by CK.Invertase is used to prevent crystallization in candy making. Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candy making, including chocolate covered cherries. Certified Kosher Pareve by the Chicago Rabbinic Council.When added to sucrose (table sugar), invertase breaks down the sugar into a mixture of glucose and fructose, commonly called “”invert sugar”” or “”inverted sugar syrup”” which keeps baked goods moist for longer periods of time.The amount of invertase needed depends on many factors, including the strength and preparation of the invertase, the temperature of the environment, and the recipe itself. Generally, you should add between 1/4 tsp – 1 tsp of invertase per pound of fondant. The reaction takes a few days to occur, so you should plan on a waiting period when making liquid centers with invertase.