Invertase, also known as Fermvertase, is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention.
Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center.
The benefit of invertase? Have you ever tried to pour melted chocolate onto a liquid center and not have the liquid center ooze out and ruin the look? It's much easier to apply a firm fondant center into a candy shell and then finish off the back of the shell with more melted chocolate to completely encase the candy. Then the enzymes do the job of liquifying the fondant candy center to create the "cordial" over a week's time.
Add Invertase to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped.
Typical application rate is .1 to .25 percent of total weight of the fondant center. This is a very tiny amount. We recommend using a dropper.
Alcohol and acids, including preservatives, can negatively impact invertase. For this reason, it is best to incorporate all ingredients to fondant creams before adding Invertase.
Invertase must be stored in the refrigerator in order to keep the enzymes from becoming active in the bottle, and burning themselves out.
The liquifying process takes anywhere from a few days and up to several weeks to happen, so plan on making candies ahead of time to allow the reaction to take place fully if you wish the cream centers to become liquified.
Storing candies at room temperature will speed the process.