LorAnn Invertase 1 Oz

Invertase is a natural product (an enzyme) used to change fondant from a solid to a cream like consistency. Use just one drop per pound of moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. It is also very helpful in extending the shelf life (as a preservative) of truffles and other candy pieces such as Bavarian, Cherry, Chocolate Butter, Chocolate Cordial or Maple Creams.