Invert syrup can be used to replace a portion of the sugar in most baked goods, chocolates, icings etc. to improve texture and longevity. I'd recommend it if there's anything you make that tends to dry out or crystalize before you finish eating it, or if you're giving cakes or cookies as a gift and you don't know how long they'll sit around.
When I write my own recipes I often just include trimoline as 10-15% of the total sugars, with a note that it's optional most of the time. I do it because I keep some in the fridge, and it can only help. At these levels I haven't noticed anything browning too much.
Invert works as a humectant (an ingredient that holds onto water and slows dehydration) and as a sugar crystal suppressor in things like icings and ganaches. It can also increase the creaminess of some things. The only downsides are that you have to have it around, and it's kind of messy and annoying to work with. I would only include it in recipes that use weight measures.
There's also the option of simply adding equal measures of powdered dextrose and fructose. This is much easier, but the ingredients are quite a bit more expensive. I do this for ice cream, because of the ease and because it doesn't add any additional water.
