what can be used instead of corn syrup in a glace recipe? has anybody tried honey? if using honey is there no point adding vanilla extract?
i've also found glucose syrup in my local supermarket - is that the same thing?
I use clear honey. Some types of honey are clear not brown. Turns out perfect.
golden syrup is a good substitue, glucose is even better - still not the exact same thing though, but i have looked a lot and dont think there is an exact non-us version.
glucose? You know I was looking at a bottle of "glucose" at the cake shop the other day and the only ingrediant in it was corn syrup. So is there a difference?
i dont realy know - when ever ive looked online, people say there is a difference.
Maybe it depends on brand. Maybe different brands use a different base? Or maybe the corn syrup is processed differently? Ugh. I just use the corn syrup from the grocery store.
Glucose is a sugar that is produced by corn and is the main, but not necessarily only, component to corn syrup. Golden syrup contains both fructose and glucose--after some processing with substances such as lye and hydrochloric acid. Honey is also composed of fructose and glucose with trace elements.
Of the three, corn syrup is the one that goes through the least processing with the greatest control over quality and additives. And corn syrup is not the same thing as high-fructose corn syrup, which takes corn syrup and processes it to turn come glucose into fructose.