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Discussion Starter · #1 ·
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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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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oops, I should have proof read myself.

Should be, "And a recipe calling for glucose is probably a senstive recipe".
 

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Discussion Starter · #5 ·
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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