"Mk3217" > wrote in message
...
> ...when you add an acid to a sucrose(sugar) solution that is being heated
you
> dont get fructose. what happens is some of the sucrose breaks down into
equal
> parts dextrose and levulose which in baking is called invert sugar. this
sugar
> mixture now resists crystalization and provides you with a smoother less
grainy
> candy. this is why an acid like cream of tater is added to sugar syrups...

Sorry. You are right about that.