recipes call for different colors of invert as well. you can do this at home too. the longer you cook it, the darker it gets. this can be a bit tricky and dangerous if you are not careful. you need to keep the temp under 235F if you want it to remain liquid. you get to the "harder" stages of candy at higher temps. you can find all these temp stages with a quick search of candy making. you have to add small amounts of water to help control the temp and consistency. i did this for the first time last year. i inverted plain table sugar, dark brown sugar and turbinado (raw) sugars. used them in some brown ales. nice thing is you can keep them in a jar and use them later. you can also go the hard tack route. most Belgian Candi sugars are sold hard.