Marshmallows, what can we say? Pillowy soft, fluffy and irresistible. You may end up using your jar making batch after batch of these Vanilla and Maple Marshmallows. If you’ve never made your own marshmallows, you’re in for a treat. Glucose is the ultimate texture enhancer, not only does it stop crystallisation, it creates a creamier marshmallow and helps keep them soft and squishy for days. If they last that long…
Classic Pecan Pie
Glucose is the perfect substitute for corn syrup. Traditionally, Pecan Pie is made with half corn syrup, half sugar to create a smooth textured pie without being overly sweet. This means that delicious pecan flavour shines through without too much caramelisation.
Glucose is one of the best binders for Chewy Granola Bars. It’s perfect for holding all your ingredients together without the sweetness that honey, sugar or other syrups give. Because Glucose is only 74% sweetness of sugar it’s perfect for those who prefer their granola bars on the lower end of the sweetness scale.
To put it simply, the molecules in glucose stop the other sugars from crystallising, which creates that gritty, icy texture you sometimes find in your ice cream. Not only does glucose create a smoother and creamier end result, it adds body and stability, making it more resistant to melting and refreezing. Another added bonus is that it lowers the freezing temperature, which keeps your ice-cream a nice scoopable consistency like this Praline Pecan Ice-cream.
If you have a favourite ice-cream recipe that could do with a little extra creaminess, simply reduce the sugar and add a little glucose! For every tablespoon of glucose used, reduce the sugar by ½ a tablespoon.
Melt in your mouth fudge begins with glucose. Adding glucose to sugar and water when heating to high temperatures helps to stop the sugar from recrystallizing upon cooling. Without it, you may end up with a grainy, hard batch of fudge. Why not try our creamy, buttery, Easy Vanilla Bean Fudge.
Our secret weapon in making silky smooth Chocolate Ganache is… you guessed it, Glucose! It helps create that gorgeous silky and glossy look without watering down and removing the body from your ganache. Glucose is also the secret to a seriously good hot fudge sauce. It adds that rich gooey and chewy quality to your favourite ice cream topping. Not only is glucose great for making your ganache look extra swanky, it’s a life saver for those times when your ganache splits. Restore your ganache to its silky glory with a spoonful of trusty glucose.
While Turkish delight can be a bit fiddly, requires an eagle eye and a whole lot of stirring, there’s no doubt that the end result is completely worth it. There’s nothing worse than spending all that time watching over the stove only take a bite of the finished product and find it’s not that smooth, chewy morsel you were hoping for. Think of glucose as your insurance policy to make sure all your effort hasn’t gone to waste. Keep crystallisation at bay and make your life a little easier with our incredible, melt in your mouth Turkish Delight featuring Queen Rosewater Essence
Fondant relies on small sugar crystals to help keep it soft and pliable. Glucose is essential to prevent these sugar crystals from getting too large so you can get that smooth and elastic fondant every time. These tips from Bigger Bolder Baking will making the process of covering cakes and creating fondant figurines a breeze. Not only can you use glucose in the fondant, but also as a shiny glaze to coat it. Just use a ratio of 1 part alcohol (eg. Vodka) and 1 part Queen Glucose Syrup and brush straight onto your fondant. While fondant is fun to make, it can be a little time consuming, which is why we love Dr. Oetker fondant, their Ready to Roll icing is available in Woolworths.
Honeycomb, cinder toffee, sponge candy, hokey pokey, no matter what you like to call it, it sure is tasty. A bunch of different names and just as many ways to make it. Honeycomb is a seemingly simple recipe, but a lot can go wrong. Honey tends to burn, too much golden syrup can make it sticky and sometimes it just falls flat. The key to fluffy, crunchy, melt in your mouth honeycomb, is a little bit of patience, and a little bit of glucose. Adding glucose to sugar and water aids in the caramelisation process, allowing your caramel base to heat and brown more evenly, without crystalising.
The problems you encounter when making nougat is usually during the cooling process. That’s where glucose comes in. Glucose wards off that trouble maker, crystalisation, while also making sure your nougat has the right texture, giving it that creamy character and consistency nougat is known for! Try your hand at this soft and chewy Italian Nougat from Great British Chefs.
And there you have it, 10 delicious ways to get the bottom of your jar of Queen Glucose Syrup. Let the baking begin!