Liquid glucose, like powdered glucose, has a ‘doctoring effect’ on your confections. That is, it prevents crystallization of sucrose, keeping the texture of your pieces smooth for longer. The benefit to using liquid glucose over solid is that it imparts a longer ‘tooth’ to your pieces – it adds an elasticity that is not present when you use powdered glucose. The downside to using liquid glucose over solid is that it has a higher water content, so there is less ability for it to manage your shelf life by controlling water content.
I love to use liquid glucose in some ganaches when I want a slightly chewier texture – for example, in this recipe for a caramel ganache – it is based on burnt sugar and cream, but the addition of glucose really gives the consumer a caramel sensation.
Caramel Milk Chocolate Ganache (adapted from Peter Greweling’s book Chocolates & Confections)
Frame: standard 336 mm X 336 mm X 8 mm
Liquid Tempered Milk Chocolate: 1200g
Glucose Syrup: 120g
Heat the cream to scalding. In the meantime, wet the sugar slightly and cook it to a deep amber colour. Deglaze carefully with the hot cream. ATTENTION: this deglazing can be very dangerous! Pour the cream slowly and wear protective heat proof gloves. Stir in the liquid glucose and allow the mixture to cool to 40 degrees Celsius. Pour liquid tempered chocolate into a food processor, and then pour the warm cream mixture over it and blend until emulsified.
Pour into a frame and allow to crystallize over night. Cut and enrobe the next day, and I like to garnish mine with maple glazed pecans (the recipe for these coming soon!)