Found a sugar recipe (British) that called for glucose, my best guess is
karo syrup(?)
http://www.pastrychef.info/news.asp?Headline_ID=8

Cordially
IT

On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it Internet
Traveler?

> Found a sugar recipe (British) that called for glucose, my best guess is
> karo syrup(?)
> http://www.pastrychef.info/news.asp?Headline_ID=8
>
> Cordially
> IT

Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn syrup.
Take a look he

http://www.baking911.com/pantry/subs_sweeteners.htm

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Internet Traveler wrote:
>
> Found a sugar recipe (British) that called for glucose, my best guess is
> karo syrup(?)
> http://www.pastrychef.info/news.asp?Headline_ID=8
>
> Cordially
> IT

You can substitute but glucose is available where cake decorating
supplies are sold.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
8.19...
> On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it Internet
> Traveler?
>
>> Found a sugar recipe (British) that called for glucose, my best guess is
>> karo syrup(?)
>> http://www.pastrychef.info/news.asp?Headline_ID=8
>>
>> Cordially
>> IT
>
> Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn
> syrup.
> Take a look he
>
> http://www.baking911.com/pantry/subs_sweeteners.htm
>
> --

Corn syrup is half glucose and half fructose, just like sucrose (table
sugar). If there is a reason you need pure glucose - I cannot think of one -
then corn syrup will not work. But there may be a reason I am not aware of.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Sun 22 Jan 2006 03:32:50p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

> Wayne Boatwright <wayneboatwright_at_gmail.com> looking for trouble
> wrote in 8.19:
>
>> On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it
>> Internet Traveler?
>>
>>> Found a sugar recipe (British) that called for glucose, my best guess
>>> is karo syrup(?)
>>> http://www.pastrychef.info/news.asp?Headline_ID=8
>>>
>>> Cordially
>>> IT
>>
>> Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn
>> syrup. Take a look he
>>
>> http://www.baking911.com/pantry/subs_sweeteners.htm
>>
>
> *sigh* I was about to post the same link. Leave it to us diabetics to
> know about glucose
>
> Michael
>

LOL! Of course. <g>

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Sun, 22 Jan 2006 12:21:26 -0800, "Internet Traveler"
> wrote:

>Found a sugar recipe (British) that called for glucose, my best guess is
>karo syrup(?)
>http://www.pastrychef.info/news.asp?Headline_ID=8
>

>
C6H12O6


modom

In article >,
"Peter Aitken" > wrote:


> > On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it Internet
> > Traveler?
> >
> >> Found a sugar recipe (British) that called for glucose, my best guess is
> >> karo syrup(?)
> >> http://www.pastrychef.info/news.asp?Headline_ID=8

> Corn syrup is half glucose and half fructose, just like sucrose (table
> sugar). If there is a reason you need pure glucose - I cannot think of one -
> then corn syrup will not work. But there may be a reason I am not aware of.

Except that they aren't. When broken down into their component simple
sugars, they are, but they aren't in the mouth, which is where the taste
is. I don't know whether they behave differently in cooking.

As Modom posted, sugar is just carbon and water. However, if you add
ground charcoal and water to your baked goods, you won't get anything to
serve to anyone you like.

--
Dan Abel

Petaluma, California, USA

"modom" > wrote in message
news
> On Sun, 22 Jan 2006 12:21:26 -0800, "Internet Traveler"
> > wrote:
>
>>Found a sugar recipe (British) that called for glucose, my best guess is
>>karo syrup(?)
>>http://www.pastrychef.info/news.asp?Headline_ID=8
>>
>
>>
> C6H12O6
>
>


There are about a dozen compounds with that formula and only one of them is
glucose.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:

> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 8.19...
>
>>On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it Internet
>>Traveler?
>>
>>
>>>Found a sugar recipe (British) that called for glucose, my best guess is
>>>karo syrup(?)
>>>http://www.pastrychef.info/news.asp?Headline_ID=8
>>>
>>>Cordially
>>>IT
>>
>>Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn
>>syrup.
>>Take a look he
>>
>> http://www.baking911.com/pantry/subs_sweeteners.htm
>>
>>--
>
>
> Corn syrup is half glucose and half fructose, just like sucrose (table
> sugar). If there is a reason you need pure glucose - I cannot think of one -
> then corn syrup will not work. But there may be a reason I am not aware of.
>
>
Yesterday's episode of Cook at Large showed the candy maker adding
glucose as a way to control the effects of humidity on the candy. He
was making a sugar sculpture. The first batch of candy for the
sculpture was affected by the humidity giving less than pleasing
results. Glucose doesn't absorb water as much a sugar , he said. He
also said that too much glucose in the mixture would cause the candy to
set up too fast and be unworkable.