Glucose syrup is a thick, clear liquid sweetener made from the hydrolysis of starch, usually from corn or wheat. It has a mild, neutral taste and is commonly used in baking and confectionery to add sweetness, improve texture, and help prevent crystallisation in sugary products.
It is especially useful for creating smooth, glossy finishes and maintaining softness in items that need to stay chewy or moist. Unlike granulated sugar, glucose syrup helps to retain moisture and is ideal for recipes that require a glossy, elastic consistency.
Uses:
Essential for making homemade sweets such as toffee, fudge, marshmallows, and nougat
Adds smooth texture to icings, glazes, and ganache
Helps prevent sugar crystallisation in jams, jellies, and sauces
Can be used in baking to keep cakes and biscuits soft and fresh for longer
Directions for Use: Glucose syrup is typically used in small quantities. It can be stirred directly into mixtures during cooking or baking. If a recipe calls for it, simply measure it out with a lightly oiled spoon to make handling easier, as it is quite sticky.
Use according to recipe instructions, usually in place of part of the sugar or alongside it. It is not usually used as the main sweetener, but rather to support structure and consistency.
Store in a cool, dry place with the lid tightly closed to avoid drying out.
