Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Liquid Glucose?


jfresch

Recommended Posts

Sometimes. The main difference is that corn syrup has a lot more water. In something like caramels that are cooked to a particular temperature, the water will cook off. In a ganache filling for molded chocolates, the additional water could shorten shelf life and affect texture. I imagine you could reduce corn syrup to commercial glucose syrup consistency, then you would be good to go.

Link to comment
Share on other sites

  • 4 weeks later...
×
×
  • Create New...