Does anybody know if glucose syrup is the same as what you guys call corn syrup. I've had a look in the supermarkets over here and this is the only thing I can find - the glucose syrup comes in a little jar and looks thick 'gloopy' and clear if that helps ?!
Since I was not able to find glucose syrup in our stores, I substituted it for acacia honey (I found this tip in a cook book) and it works well. I use it in my fondant recipe. I don't know can it work with corn syrup, never tryed cos it is much more expensive than honey.
Does anybody know if syrup is the same as what you guys call corn syrup. I've had a look in the supermarkets over here and this is the only thing I can find - the syrup comes in a little jar and looks thick 'gloopy' and clear if that helps ?!
That sounds like it. Our corn syrup is a light light golden color and is about the same consistency as honey. 
Glucose is the same as corn sirup, only glucose is much more dense. You pure corn sirup into a spoon, but you need to spoon the glucose out of the container that's the diference in consistency.
I have never tryed to make fondand with corn syrup, my guess is it would be too soft in comparation with the one made with glucose. For ganache, it makes no diference one or the other.
I hope this helps,
Paola
9 tablespoons light corn syrup = 1/2 cup glucose
can be used in place of glucose when making fondant
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