I wanted to make Michele Foster's fondant today but realized that I don't have glycerin. Can I use glucose instead? Thanks for any help!
Glycerin and glucose are two different things. I wouldn't risk harming her fondant recipe by substituting any ingredient .Let see if somebody else have a say about this.
Glucose: A type of sugar used in commercial candies and frosting, baked good, soft drinks and other processed foods because it doesn't crystallize easily. Also called dextroglucose or dextrose.
Glycerin / Glycerine: A colorless, odorless, syrupy liquid made from fats and oils and used to retain moisture and add sweetness to foods. It also helps to prevent sugar crystallization in foods like candy. Stir into icing to restore consistency or use to soften fondant or royal icing.