I haven't made any of the DIY Candi Syrup/Invert Sugar recipes out there, but I've used the commercial versions extensively and they just aren't the same. Invert sugars are very toffee/caramel like, while Candi Syrups have more dark fruit (fig/plum/raisin). Even the D-45 Candi Syrup, which is close to an Invert #2 in color, has a different flavor to it. There has to be a process or ingredient difference between the two. If I had to guess, it seems like Candi Syrup has a bit of scorching or maybe oxidation to it to generate those different flavors.