Does anyone know if you can use dry glucose powder (food-grade) in these recipes? I live in Taiwan, and that's all I can find that is food-grade. If so, how?
Thanks for any help!
I think it should be liquid, but you can try and let us know if it works with powder.
Can you turn the dry powder into liquid? If so, then it may work.
You can also use corn syrup in place of glucose? Do you have something like that?