Trimoline, Invert Sugar
For those that have used trimoline or nulomoline in recipes, that is invert sugar. It is stirred into sorbet mixtures before processing and also used in many different types of candies to keep them smooth (like fondant-based fillings). It helps keep soft cookies moist and chewy. It helps to prevent crystallisation of sugars and to improve shelf life by increasing moisture content.
Liquid trimoline invert sugar is excellent when used in jams, fondants, fudge, caramels, soft candies, fillings, ganache, sorbet, and ice cream.
Chocolate Dome (click picture below)