The age deterioration of the enzyme action of invertase is slowed under cold storage. I am wondering though, with freezing stop/slow it even more, or will it damage the enzymes beyond normal aging rates?
A quick google return some scientific papers saying that the process is slowed down.
For example : "...Freezing resulted in a marked decrease in invertase activity...."
How does it affect candy storage? I don't know enough to help; you could try a batch.