ButtrBoys Invert Sugar is less prone to crystallization compared to sucrose syrup, providing a softer and smoother texture in all your food items. Derived from cane sugar, our Invert sugar is then manipulated by heat or other methods so parts of the sucrose are freed up into separate fructose and glucose molecules. A result is a culinary tool that can be used for a variety of things, from making beer to candies.