Making invert sugar

[oblivious]

If you use refined sugar (cane or beet) then you can add some inorganic wine yeast nutrients (Diammonium Phosphate and Ammonium Sulpahate) to up the pH and also supply some Nitrogen

Not sure that diammonium Phosphate  would have the buffering capacity on it own. Also as the rxn progress the ammonium  will be used up and Maillard rxns work best at higher the pH

[cruiscinlan]

oblivious & Will_D let me know if you want a piece of the brewing sugar when it arrives to try out.

[oblivious]

Threads here on Sugar Inversion/Conversion (Perversion?)...
http://goo.gl/dKZIB0
http://goo.gl/3CbsVl

Heres a good resource on it...
http://goo.gl/Gb0sqL

I would also add Ryan's blog to that list

http://ryanbrews.blogspot.ie/2012/02/candy-syrup-right-way-hint-weve-been.html