Glycerin

Store in a cool, dry place in a tightly sealed container. It can absorb moisture from the air if not sealed properly.

Use glycerin sparingly in baking; too much can make baked goods overly moist or have a slightly unpleasant texture.

It can be added to icings, candies, and fondant to prevent them from drying out and becoming hard.

It's often used in conjunction with other ingredients to achieve a desired texture and shelf life.

Using it in large quantities: Overuse can lead to a greasy or overly soft texture.

Not sealing the container properly: Glycerin is hygroscopic and will absorb moisture from the air, potentially diluting it.