Inversion, in candy-making, is the chemical process of breaking sucrose into fructose and dextrose. Inversion can be achived by heating sugar with an acid.

See also:
Inverted sugar syrup
Categories: Candy and Confections Food Chemistry Technique
References:
https://www.scienceofcooking.com/what_are_inverted_sugars.htm
Chocolates and confections at home with the Culinary Institute of America; Greweling, Peter, 2010
Inbound Links
Invertase


Unlinked Mentions
Inverted sugar syrup
Simple syrup
Sugar syrup

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