I'm going to try to make homemade fondant and I was wondering which is better to use, glucose or corn syrup? Is one better than the other? Personal opinion is welcome.
I've used both and I've noticed no difference in the way my fondant turned out. I think one of the recipes I used called for one and another called for the other, but all the rest of the ingredients were basically the same, so it probably doesn't make too much difference.
Glucose Syrup is made from starch. Depending on where you are in the world, glucose syrup is produced from wheat, barley, tapioca, potato, rice, cassava, arrowroot, sago and maize starches.
In the United States, domestic food manufacturers to call their glucose syrup "Corn syrup" because the source of the starch is almost exclusively from maize.
Although corn syrup is a glucose syrup, glucose syrup is not always corn syrup. They can be interchanged in some recipes BUT they can/do react differently.
The original Rolled Fondant recipe is based on Glucose syrup.
Glucose Syrup is an aqueous solution of several compounds; the proportions of which vary depending upon the source of the starch. Glucose syrup tends to be a thick syrup while Corn syrup [US] is a thinner syrup.
Originally the substitution of one for the other took this into consideration: nowdays, a straight substitution is done ... it depends what you like/choose ...
I use corn syrup, cheaper and easy to find at grocery store
Thanks for the info, auzzi. I suppose what happens when I use corn syrup is that I end up working more PS into it at the end than when it's glucose, so the end product is more or less the same. And you're right, Patty - corn syrup is cheaper and often !easier to get your hands on than glucose. I fortunately now have a cake supply place a few blocks from where I live - talk about lucking out!