Interesting point thebighat. Invert sugars help baked goods retain moisture, prolongs shelf-life, reduce crystallisation, and adds crust color.
Using an invert sugar allows you to use half the amount of regular sugar called for in a recipe. Examples of invert sugars are honey, glucose, corn syrup, and trimoline.
I believe in this case the best thing to do would be to stick with good baking sugar so the recipe would be the "homemade from scratch" version. My guess is that the invert sugar is being used in this case primarily to act as a preservative.
You can make your own invert sugar by using the following recipe:
Add 8 pounds of sugar to 2 pints of water and 1/2 teaspoon of citric or tartaric acid. Bring to a boil and stir for 30 minutes. Add water to make up 9 pints of solution. There is one pound of sugar in each pint.