Glucose and corn syrup are not the same thing. They come from the same family of sweeteners. They can be interchanged in SOME recipes BUT they can/do react differently.
With Rolled fondant the recipe is different for either ingredient.
Rolled Fondant Recipe
1 Tablespoon unflavored gelatin
1/4 cup cold water <--
1/2 cup Glucose <--
1 Tablespoon Glycerin
2 Tablespoons solid vegetable shortening
2 lbs. sifted confectioners' sugar [8 c Powdered sugar]
Color and flavor as desired.
Rolled Fondant
1 tb Unflavored gelatin
3 tb Water <--
1/2 c Corn syrup <--
1 tb Glycerine
2 tb Solid white shortening
8 c Powdered sugar
You may use 1/2 cup corn syrup and 3 Tbs. water OR 1/2 cup glucose and 1/4 cup water - then the results should be the same
From your description, there is too much liquid in the recipe: especially if you did a straight substitution without adjusting the water.
auzzi is right. Sometimes it is not a one for one substitution. As per
http://baking911.com/pantry/subs_sweeteners.htm
8 tbsp. of glucose are equal to 9 tbsp. light corn syrup.
Corn syrup contains glucose. As per:
http://www.baking911.com/candy/101_crystallization.htm
Sometimes in some recipes you can substitute one for the other with varying results.
Hugs Squirrely Cakes
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