I read somewhere on here yesterday that Glucose is just Corn Syrup, so I read the side of the small $5 container of glucose that I bought yesterday and there you have it: Corn Syrup....god.. They are really getting us good with all the Wilton recipes etc. that call for glucose...
boohoo
Actually, from what I understand, glucose is derived from corn starch. Cornstarch is broken down by natural enzymes into glucose, fructose and dextrose. These sugars are then combined and heated to create corn syrup.
High fructose corn syrup, on the other hand, is subject to 3 different types of enzymatic breakdowns. This results in a higher fructose level in the corn syrup which requires more work by the liver to be broken down by the human body. Thus the big debate over it's issues with human health.
Sorry this is windy...just wanted to add that they are two separate things, but most of the time can be inter-changed.
you can definately use corn syrup in place of glucose in most recipes - but it is not the same exact thing.
Are you serious? Dumb...Da Da Dumb!!!! Well at least we know now!!! 
Thanks for the post!
Luv,
Jenn
I am the one who started the post about the glucose....and many people responded to me saying that they used light corn syrup as an even exchange. And after I purchased a jar of it just to see...it is just a little bit condensed. Yep, a rip off!
Has anyone tried using the light corn syrup in rolled fondant or gum paste? Does it work as well there? I'm all for saving money!
used corn syrup in both, and worked great! i've never bought glucose, cause i read in the cake bible a long time ago that corn syrup could be used. i think she recommends using 9 tbsp corn syrup when a recipe calls for 1/2 cup glucose.
Thanks rstml, it's nice to know. 
I would prefer to use the glucose because corn syrup is hard for the body to break down and it may be cheaper but health is more important to me.
I will step up to the tirade of Wilton. They are just one of many whom state to use glucose in thier fondant recipes. I do use glucose but not always Wilton. There are cheaper brands out in the market. Also if you must use MP you could use egg white powder found in any supermarket.
Wilton may have the bull by the horn so to speak but there are other brands out there that do the same in thier products, for the same end. Selling thier products. Sorry for the rant but the cutting down a business is getting to me. Because we as customers don't research all the different ways to do something. When we find another way to do it we blame the companies for not telling us in the first place. They are there to sell thier products.
double OMGosh!! i can't believe how much $$$ i have spent on wilton ! What can i use instead of wilton meringue powder?
if you're using MP in your bc, just leave it out. its COMPLETELY unnecessary in bc. if you're using it in royal icing, i just use egg whites, from real eggs.
The little jar/container of Glucose actually says "corn syrup". So, aparently it is just a condensed version. I did purchase a jar (knowingly) just to see the difference and it is for sure much thicker. So.... to me that is not enough to pay the price for a jar labeled "glucose".
As far as the MP, I have read several different threads where it is pointed out that it keeps the colors from bleeding (assuming you are going to color it). If that is true then it would be safe to leave it out of an "all white" cake. I dunno, haven't tried that one yet.
ok, so if a gal were to not buy glucose... would she want corn syrup or lite corn syrup?
ok, so if a gal were to not buy ... would she want corn syrup or lite corn syrup?
Just regular corn syrup that is clear is what I buy.
If you are making fondant from starch, glucose will give you a much firmer result than CS, With more body. With CS is too soft for figures, I guess you'll just have to try if it works for you
aparently it is just a condensed version.
As far as the MP, I have read several different threads where it is pointed out that it keeps the colors from bleeding (assuming you are going to color it).
From all the research I did on the internet a few months ago, my understanding is that glucose is a corn syrup and they can both be used: glucose is thicker, corn syrup is thinner. I've been using corn syrup since then but I bought some glucose yesterday to see how it reacts and to see if a lesser amount is needed when adding to fondants and clays.
Does anyone have the low down on the MP keeping colors from bleeding? That would be awesome if that's so. Thanks Confectionary2 for mentioning it. I'll jot that down in my "things to research" list 
paolacaracas ~ we were posting at the same time. Thanks for that info on glucose in fondant
I'm going to have to start reading labels better. 
thanks for letting me know, even if it is not exactally the same I can not find glucose oversea's i've tried everywhere so now i can bake bake bake
As far as the MP, I have read several different threads where it is pointed out that it keeps the colors from bleeding (assuming you are going to color it). If that is true then it would be safe to leave it out of an "all white" cake. I dunno, haven't tried that one yet.
i color my icing all the time, and never have a problem with it bleeding, and i never use MP. the only benefit to it that i think is viable, is in a practice situation where you are piping the same icing over and over again. i've heard people mention that it helps keep the bc stable in that situation. other than that, not necessary imho.
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