What is the primary use of invert sugar in confectionery?

Invert sugar serves a critical role in confectionery primarily as a means to retain moisture and prevent crystallization. Its unique composition, which results from the hydrolysis of sucrose into glucose and fructose, gives it greater solubility compared to regular sugar. This attribute is vital in confectionery production, as it helps maintain a smooth texture and keeps products moist over time.

The ability of invert sugar to inhibit crystallization is particularly beneficial in candies like fudge, caramels, and certain syrups. When it is used in formulations, it disrupts the orderly arrangement of sugar crystals, leading to a creamier mouthfeel and extended shelf life. This characteristic is especially valuable in confections where a smooth consistency is desired, allowing for a better sensory experience for consumers.

In contrast, other choices focus on functions that are not the primary role of invert sugar. Thicken mixtures is more associated with ingredients like pectin or starches. Adding color typically involves the use of coloring agents rather than sugar. Reducing acidity pertains to buffering agents rather than invert sugar, as it does not primarily serve this function in confectionery applications.