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…
Published November 12, 2015
Published November 3, 2015
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…
Published July 10, 2015
Today we continue our journey into the wonderful world of sugar! Missed our first post in the series? Click here. Granulated sugar is really the workhorse of the confectionery world. Without it, we wouldn’t have delightful caramels, delectable toffees, soothing throat lozenges or smooth, sweet chocolate. While all of these…
Read More Sugars Part Two: Granulated Sugar & Hibiscus Caramel Recipe
Recent Comments