So, we’ve played with all kinds of solid sugars in our previous series of posts, now it is time to change our focus to liquids. There are so many kinds of liquid sugars – from the work horses of processed glucose and invert sugar to the delicate flavours of honeys and plant syrups, the options are truly endless. In this series I am going to focus on functional liquids, and then on just a few of the main liquid sugars that you can use to implement flavour changes in your pieces. We will be covering:
Liquid Glucose – a clear, colourless syrup derived from corn, wheat, barley, rye or cassava, liquid glucose is used for sweetening and to prevent crystallization.
Invert Sugar – a creamy, white, semi liquid sugar, invert is table sugar that has been partially broken down. It primarily functions to bind free water in ganaches and to help extend shelf life.
Honey – a natural sugar produced by bees, honey is primarily used for adding depth of flavour to a piece, but it is also a natural invert sugar.
Agave Syrup – this syrup is very trendy at the moment as a substitute for other sugars that are considered to be more processed. It comes from the agave plant which grows in tropical locations. It can be used for candy and confectionery within limits, and we will talk a bit about how it is made, and if it is truly better than other options.
Maple Syrup – I’m Canadian, so I have to cover this one, eh? Maple syrup comes from maple trees, and is a gorgeous flavour addition to almost any kind of confectionery.
Molasses – a by-product of sugar processing, molasses is rich in flavour and nutrients and adds complexity of flavour to candy and chocolates.
Anything I’m missing here that you would like to see covered? Message me in the comments and I will see what I can do – looking forward to exploring these with you!