It looks a little like a gumpaste recipe without the gum.
You can get glucose at the craft store. It's thicker than corn syrup.
What are you making with it?
I found a recipe similar to that in an old gourmet cookbook that I had. It looked like the simplest fondant recipe I'd ever seen, so I made it, substituting corn syrup for the glucose. It didn't come out too great...no stretch at all. I ended up using it for decorations and once it was on the cake, the grease from the buttercream climbed up the decorations and wilted them.
Have you made marshmallow fondant before?
Sort of a rolled buttercream recipe with heavy duty corn syrup (glucose) and an added egg white.
No, it won't have any stretch.
Honestly, there are much better recipes out there--no need to buy glucose and deal with it's peculiarities and cost, etc. Less frustration and greater workability.
JMHO
Rae
Quote by @%username% on %date%
%body%