Let’s Talk About Glucose

Whenever my recipe calls for glucose, I’m referring to glucose syrup, not glucose powder.

Glucose syrup is an invert sugar that I use in several of my recipes. One of my favorite ways to use it is in my silky chocolate ganache. As seen in the video here below, you can just see how smooth it is and how it has the most beautiful shine. That shine and smooth texture come from the glucose syrup, and it also helps extend the shelf life of the ganache.

I use glucose syrup in other ganaches as well, and sometimes even in cakes and cookies. I also add it to my marshmallow fluff—where it adds stability and gives it a shelf life of about three days, which is perfect for planning ahead.

Glucose syrup is available in most supermarkets here in Europe. I personally use the brand Dansukker, which is Danish, and sometimes Dr. Oetker, which I believe is German. You can also find glucose syrup online or on Amazon if it’s not available near you.

If you need a substitute, light corn syrup is a close alternative. Just keep in mind that it’s slightly thinner in consistency and a bit sweeter than glucose syrup.