Originally Posted by BuddyWeiser
I made hard candi sugar using water, cane sugar, and cream of tartar, so mine should be inverted as well. The instructions I followed can be found here.
From my searching it appears that the syrup vs hard is simply whether or not water is added at the end of the process before the sugar cools and hardens. Also, I found that using beet sugar instead of cane sugar might be closer to the real thing.
Good article in the wiki! have to keep that in mind next time I need some.
From what I can gather, pure invert sugar tends not to crystallize. You can never get 100% conversion though. It's kind of like honey. It will eventually crystalize, but it takes a long time.
I never checked for availability of beet sugar where I am, but I imagine the difference between the 2 (beet vs. cane) isn't alot. Sucrose is sucrose.