In article
>,
Dan Abel > wrote:

> In article >,
> Sqwertz > wrote:
>
> > On Tue, 28 Dec 2010 01:50:28 -0800, Dimitri wrote:
> >
> > > "notbob" > wrote in message
> > > ...
> > >> On 2010-12-28, Miche > wrote:
> > >>
> > >>> What use would "real" English toffee have for corn syrup, which is a
> > >>> very unusual ingredient in England?
> >
> > I don't know but it works. It's also in Heath and Score candy bars.
> >
> > Next question...
> >
> > >> I'm not sure, either. OTOH, I have to suspect they (whomever they
> > >> might be) solved this problem long ago. I know many classic sugar
> > >> recipes were meant to be cooked in a solid copper pot, which allegedly
> > >> prevents sugar crystalization.
> > >>
> > >> nb
> > >
> > > Both copper & Cream of Tartar impart acid
> >
> > None of which answers my questions...
>
> Just a guess here, but acid in the presence of water (either butter or
> corn syrup) promotes hydrolysis, which breaks down the regular sugar
> (sucrose) into fructose and glucose. This is called "invert sugar".

So, what's the point, Dan?

Oh, yeah. I read somewhere that invert sugar is used because it is less
likely to crystallize than regular sugar (sucrose).

Sorry about that.

--
Dan Abel
Petaluma, California USA