Editing Marshmallow (section)

==== Invert sugar ====
[[Inverted sugar syrup|Invert sugar]] is produced when sucrose breaks down due to the addition of water, also known as hydrolysis. This molecule exhibits all the characteristics of honey except the flavor because it is the primary sugar found in honey. This means that invert sugar has the ability to prevent crystallization, and produce a tender marshmallow. It is also an effective [[humectant]], allowing it to trap water and prevent the marshmallow from drying out. For some candies, this is not a good trait to have, but for marshmallows, it is an advantage since it has a high moisture content.<ref name="Hartel" />