Inverted sugar syrup

Inverted sugar syrup is a special kind of sugary liquid that is made by changing regular sugar with chemistry. Regular sugar is made of tiny pieces called molecules, and these molecules are like building blocks that stick together to make sugar crystals.

To make inverted sugar syrup, you need to dissolve the sugar crystals in water and then add a special ingredient called an enzyme or an acid. This ingredient breaks apart the sugar molecules into even tinier pieces called glucose and fructose. These pieces are kind of like puzzle pieces that fit together better than the regular sugar molecules, so they don't form crystals as easily.

When you have glucose and fructose mixed together like this, it's called invert sugar because the molecule is "inverted" from the regular sugar molecule. The syrup is sweeter than regular sugar because the glucose and fructose molecules taste sweeter than the original sugar, but it also has a different texture that makes it useful in cooking and baking.

Inverted sugar syrup is often used in candy-making because it helps prevent the candy from becoming too hard or sugary. It's also used in baked goods like cakes and cookies because it keeps them moist and gives them a nice texture. People also like to use it in drinks like tea and coffee because it dissolves easily and adds a sweet flavor without making the drink too sugary.

So that's what inverted sugar syrup is! It's a special kind of sugary liquid made by breaking down regular sugar into smaller pieces, and it's used in lots of foods and drinks to add sweetness and texture.