Glucose Syrup

Store in a cool, dry place in a tightly sealed container. It has a very long shelf life if kept free from contamination.

Use it in candy making to prevent sugar crystals from forming, resulting in a smoother texture.

It's great for adding moisture and a chewy texture to baked goods like cookies and brownies.

In ice cream or sorbet recipes, it helps lower the freezing point, creating a smoother, less icy product.

For glazes or sauces, it adds a glossy finish and helps them cling better to food.

Substituting it 1:1 for granulated sugar in recipes where the structure of granulated sugar is important (like cakes that rely on creaming butter and sugar).

Overheating it when making candy, as it can caramelize too quickly and burn.