Give your confections a professional touch with LorAnn Invertase , a natural enzyme that transforms fondant from solid to liquid. Perfect for creating creamy centers in treats such as cherry cordials and cream eggs.

• Moisture retention: Keeps baked goods and candies soft and delicious.
• Prevents crystallization: Ideal for smooth ganache fillings.
• Flexible use: Adjust the amount for faster liquefying of fondant.