Invert Sugar
A brewing adjunct that is created by converting sucrose with either acids or enzymes to produce a mixture of glucose and fructose.
Candi Sugar
An adjunct commonly used in Belgian beer. Candi sugar can range from light to dark and is typically used in a liquid form by heating beet sugar with water and salts to caramelize the sugar. Many homebrewers use candi sugar in crystallized, hard candy form.