This recipe is different from already posted on the website in its composition and has just the perfect proportion. Because in my recipes I often use glucose, which is not always possible to buy, I decided to publish a recipe of invert syrup, to be able to give a link to it. For the recipe grateful to Olesya from the website Cook at home. Here is what she writes: "the Invert syrup is produced by heating the aqueous sugar solution with acid, when this occurs, the inversion process consists in the splitting of sucrose to fructose and glucose. To invert is used, the acid (in this case lemon). Invert syrup has antiretaliation and water-binding properties, which increases the shelf life of products without loss of quality. Creams, sugar Fudge and other products made with invert syrup, not zasaharivanija during storage. Invert syrup can be used instead of: corn syrup, confectionary, glucose, maple syrup, molasses."