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glucose vs. light corn syrop

post #1 of 6
12/27/01 at 11:20am
Thread Starter 
can I replace light corn syrup with glucose in recipes with the

same amount or I have to adjust it.
Where can I find glucose in Maryland
thanks in advance
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post #2 of 6
12/27/01 at 11:56am
Glucose is more viscous than corn syrup, so certain recipes will be substantially different if you use corn syrup instead. Try Albert Uster Imports for glucose.

http://www.auiswiss.com
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post #3 of 6
12/27/01 at 1:08pm
I thought I read in The Cake Bible.....the thing is corn syrup has h2o in it, unlike straight glucose. I thought it was about 1 T per c. ....that would throw off any sensitive recipe. And a recipe calliing for glucose is probably a non-sensitive recipe.


But if you made something like a flavoring syrup or then it's not a problem. I assume you follow....it depends upon the item being made.

In what recipe do you wish to make this substitution?
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post #4 of 6
12/27/01 at 1:10pm
oops, I should have proof read myself.

Should be, "And a recipe calling for glucose is probably a senstive recipe".
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post #5 of 6
12/28/01 at 6:29am
Thread Starter 
Thamks W.DeBord
I want to replace it in a Spanish recipe for a kind of a halva or nougat. I will try it but I think anyhow I"ll buy glucose.
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post #6 of 6
12/28/01 at 6:25pm
you can reduce corn syrup if you are in a real bind by 20%.
simply simmer to cook out the water. careful not to color the syrup!
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