If you love making perfect sweets, glossy desserts, and impeccable textures, sooner or later you will encounter a recipe that calls for glucose syrup. But what exactly is it? What is it used for? And where can you buy it? In this article, I explain everything you need to know, with a practical blog touch and some tips to keep in mind.
What is glucose syrup?
Glucose syrup is a liquid sweetener that appears as a thick, colorless substance with a taste much less sweet than sugar. Its peculiarity?
It doesn’t crystallize. For this reason, it is widely used in confectionery for:
– making candies soft;
– giving structure to ganache and mousse;
– obtaining creamier semifreddos;
– keeping cakes and sponge cakes moist;
– glazing fruit tarts and glazes.
Where can you buy it?
You can find it in pastry supply stores, some pharmacies (yes, really!), or online in jars of 200 g or 1 kg. The price varies, but you need just a little, so a jar lasts a long time.
Practical tip:
⚠️ When you use it, slightly heat the jar in a water bath or microwave for a few seconds: it will be easier to take it out with a spoon slightly greased with neutral oil.
Can I make it at home?
Yes! There is a homemade version of glucose syrup, which you can prepare in a few minutes with sugar, water, citric acid (or lemon juice). It’s not identical to the industrial one, but it’s perfectly fine for home use.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz sugar
- 2/3 cup water
- 3 tsp lemon juice
Tools
- Saucepan
- Scale
- Thermometer
- Jars
Steps
Before starting, arrange your work surface with all the ingredients already weighed.
Pour them into a high-sided saucepan and put it on low heat. Let it gently simmer for about 30 minutes.
After this time, slightly increase the heat and continue cooking, stirring continuously.
The syrup will be ready when it reaches a consistency similar to honey. It is important not to exceed 45 minutes of total cooking time: even if it still seems a bit liquid at the moment, it will thicken correctly as it cools down.
Once ready, transfer it to a sterilized jar, close it well, and let it cool.
It keeps well at room temperature. After opening, if you don’t use it all, you can store it in the refrigerator, where it will last for at least a week.Homemade Glucose Syrup with Bimby
Put the sugar, water, and lemon juice into the mixer:
10 min. / 212°F / speed 2
Continue cooking to thicken the syrup:
15 min. / Varoma / speed 2 without measuring cup, with overturned basket on the lid.
Pour the hot syrup into a sterilized jar and close it immediately.
Store homemade glucose syrup in a glass jar with an airtight seal, kept in the refrigerator: it keeps well for up to 6 months.
Once cooled, it may become too thick or solid: no problem! Just add 2 tablespoons of water, put it back on low heat, and stir until it returns to a fluid state.
In addition to being perfect for sugar paste, it is an ideal ingredient in the preparation of homemade ice cream: it improves consistency, prevents crystal formation, and gives a unique creaminess.
