Can someone here please explain to me what exactly invert sugar does, and why it is used in confections? I have a tub of Nulomoline that I've been using in some truffle fillings, simply because the recipes in my favorite cookbook of the moment, Chocolate Passions, said to put it in. Other recipes for truffles never mention the stuff. Now I'm curious! Is it in there for texture? To keep the fillings from becoming gritty? Does it act as a preservative at all? If you add it fondants for chocolate-covered cherries, is it what is responsible for breaking the sugars in the fondant down so you get that (yummy) liquid goo? Can any of you explain what it does chemically in a recipe, or recommend a resource where I can learn more about how and why to use it? I'm flummoxed. I hate the idea of using something without understanding *why* I'm using it! Thanks!