I know in Europe they do not have corn syrup readily available and the recipe that I have for flower paste calls for liquid glucose...is that the same as the tubs of wilton glucose? Its texture is so thick its hard to convince myself that its a liquid.

bump (in case anyone is interested):
I did find on this site
http://www.cheftalk.com/forum/thread/17638/glucose-vs-corn-syrup
the following clue:
In other parts of the world, wheat, barley, tapioca, potato, rice, cassava, arrowroot, sago and maize starches are used to produce glucose syrup. The generic term of glucose syrup is used except when the originating material must be specified. Australian glucose syrup [liquid glucose] comes from wheat.

So...since US glucose is made from corn I have called Wilton and they are having a specialist look into it today to see what a modification of Wilton Glucose (which is a gel not a liquid) would need (I'm guessing heating it with something added...water...who knows).