You can make English brewing invert in jiffy, even with your back to the wall on brew day. Just don't follow the ridiculous recipes posted online by most people who clearly have no idea how to make brewing inverts. We add an acid, like citric acid at about 2g per litre water, to lower the temperature required to promote inversion of sucrose to glucose and fructose. Heat water to about 90*C in a pan; turn off heat (no more heating required); stir in sucrose to dissolve in the hot water (I use half the water, by weight, of sugar used and adjust citric acid accordingly); add citric and stir well; add molasses (approx. 1%, 2.2% and 4.5% of sucrose weight, respectively) and stir until dissolved; leave to cool. That's it. Genuine English brewing invert. No need to boil the crap out of it. Above about 104*C, the fructose gets destroyed, which is not what we're looking for in an English brewing invert. It's about making the wort more fermentable. The 'luscious' flavour comes from the molasses. So simple. No idea why it needs to be complicated.