Glucose syrup recipe. Glucose syrup in confectionery

Mirror glaze is used to decorate confectionery, turning them into masterpieces of culinary art. With the apparent complexity of the recipe, such a coating is prepared simply, but it is important to strictly follow the sequence of actions. The only difficulty is that it contains ready-made glucose syrup, but it is successfully replaced with other ingredients. Glucose-free mirror glaze is made from available products at home. Instead of glucose syrup, molasses, honey, invert syrup or even sugar are added.

Mirror glaze on invert syrup

Glucose syrup is sold ready-made in plastic containers or as a powder. But what if there is no way to buy it? Do not be discouraged: if you have sugar, water and a bag of citric acid at home, you have already found a way out of this situation. By properly mixing the components and heating over low heat, after 10-15 minutes you will get an invert composition, and after hardening, the glossy mirror glaze looks as beautiful as the mixture with glucose syrup.

For the preparation of invert syrup, the vigilant supervision of the cook is required: cook exactly according to the recipe, without leaving the stove.

The sugar crystals must completely dissolve in the water to form a viscous clear liquid. It is worth a little overexposing the mixture on fire, and it acquires a caramel hue. The last "chord" in the preparation of invert syrup is the addition of a pinch of citric acid, which will give the composition a pleasant sourness.

Invert syrup or how to replace corn syrup or molasses

So, you have decided on the ingredients and now you can safely proceed to the preparation of invert syrup. You will need:

• granulated sugar - 300 g;
• water - 130 ml;
• citric acid - 1/3 tsp

The invert mixture is being prepared on fire. Set the temperature on the stove to medium and heat the water with sugar until boiling, constantly stirring the mixture with a spoon. Thus, you "help" the sugar crystals dissolve faster in the water and prevent them from remaining at the bottom of the dish and burning. Once the liquid boils, reduce the heat. Stir the liquid continuously until it begins to thicken.

The readiness of the sugar composition is checked as follows: leave a drop on a saucer and wait a few seconds. It shouldn't blur. Hook it with your index finger from the saucer and press it lightly with your thumb. And now slowly spread both fingers 1-2 cm apart. If the syrup has turned into a thin thread, then it is ready. Throw a pinch of citric acid into the mixture and mix thoroughly. The prepared invert syrup does not differ from glucose in external indicators. And now you can prepare a mirror glaze without glucose syrup. To do this, prepare the products according to the list:

• invert syrup - 150 ml;
• sugar - 150 g;
• condensed milk (pay attention to the label: condensed milk must be made from natural cream or milk);
• water - 75 ml for mirror glaze and 60 ml for preparing a gelatin mixture;
• chocolate bar - 150 g;
• gelatin - 15 g;
• food coloring (if the chocolate is white).

Pour warm boiled water into the gelatin powder and leave to swell. Mix the future base of the mirror glaze: sugar and invert syrup. Bring to a boil and keep on low heat for a few more minutes until the sugar crystals "melt" into a clear liquid. Add the chocolate pieces melted in a water bath, condensed milk and gelatin swollen to a jelly-like state. If you decide to make a colored mirror coating, then do not forget about food coloring.

Beat the mixture with a blender, because mixing with a spoon is a very tedious process, the sweet mixture will lose the right temperature and turn into a dense lump that will be difficult to level on the surface of the confectionery. The composition will be homogeneous in the case when the components are well soluble in fat and water. Hold the blender at an angle of about 30-45 degrees and dip the wide end completely into the frosting. Avoid the formation of bubbles on the surface - they are then difficult to get rid of. As a result, you will get a delicious chocolate mirror glaze.

Video of making mirror glaze without glucose syrup

What to do if there is no glucose syrup?

At home, you can prepare glucose syrup only from ready-made glucose powder, but what else can replace it, besides invert syrup? There are many options: it can be honey, condensed milk, molasses. Honey gives a wonderful honey aroma to the finished mirror glaze, and molasses, if properly prepared, will lie evenly and beautifully on the finished confectionery, hiding its small irregularities. Condensed milk is used as an additional component to the main ones, for example, to white and dark chocolate. It is allowed to add vanilla, caramel, cream, milk.

Glossy coating not only looks great, but also provides an opportunity for your own experiments. If you add fat-soluble food colorings, which are sold in specialized stores, to the mirror glaze, you will get multi-colored compositions from which magnificent color compositions can be made on the surface of confectionery. Own original drawings and intricate patterns on cakes and pastries will make them very elegant and festive - your household and friends will appreciate your talents.

honey frosting recipe

Glasage (the name of a mirror glaze in the language of culinary masters) with honey not only looks beautiful, but also has an amazing honey taste that lovers of this natural product will really like. By adding sugar to the glaze, you can easily do without glucose syrup for mirror glaze. To prepare honey coating you will need:

• gelatin - 15 g;
• water - 60 ml for dissolving gelatin and 75 ml for syrup;
• granulated sugar - 150 g;
• white chocolate bar - 150 g;
• honey - 150 g;
• condensed milk from natural dairy products - 100 g;
• food coloring - optional.

Pour gelatin with warm water and leave to swell. Mix water and honey, add sugar. Put the composition on medium heat. Whisking constantly, wait until the mixture is smooth. In order for the sugar to completely dissolve, the liquid must be brought to a boil, and then, when it cools down a bit, add chocolate and condensed milk melted in a water bath. You will get a viscous white mixture (sometimes milk can be added to the syrup instead of water). Mix it with hot honey syrup, pour gelatin and mix thoroughly with a blender.

The mirror glaze for the cake is ready and the most crucial moment is coming - distribute it evenly over the surface of the confectionery. Pay special attention to the points:

1. The "working" temperature of mirror glaze is from 28 to 35-38 degrees. Cool the mixture down to lower temperatures if you want to create a streak effect. If you want to completely cover the cake with an even glossy layer - the glaze temperature should be at least 35 degrees.
2. Remember: mirror fondant hardens very quickly, so you need to make the glaze, observing the conditions for a suitable temperature, and cover the product very quickly. Place the cake or cake on a stand, pour the sweet mixture into the center, rotate the product at an angle so that the icing spreads evenly over its surface and sides. With such movements, it must be well aligned, otherwise the expected effect will not work.
3. Condensation must not be allowed to form. Therefore, the cake or pastry must first be placed in the cold for 5-10 minutes. It is no coincidence that mirror glaze is very often used to decorate mousse sweet treats. Put the confectionery in the freezer, and when you take it out, immediately start decorating with icing.
4. The recipe for colored mirror glaze involves the use of special fat-soluble dyes. Buy them in advance at the store, do not replace nutritional supplements with beet and carrot juice (although berry juice is suitable for this purpose). Although the mirror glaze with vegetable juices will not work, the mixture acquires a stunning glossy shade and bright, saturated colors after adding white and dark chocolate. But it is much easier to use food coloring, because the palette of shades comes out varied - from blue and pink to maroon and purple. Preparing the dye is a fascinating process, mix additives of different colors, and you get a new shade.

Novice cooks are afraid to cook mirror glaze, worrying that they will transfer products in vain. But the preparation of the mixture is so simple and interesting that, in the end, people get incomparable pleasure from it, and the quality of the finished glaze is pleasantly pleasing. If you are familiar with other sweet fudge recipes, such as how to make gingerbread cookie icing, then it will not be difficult for you to make glucose-free mirror icing.

When you see words like glucose syrup, molasses, corn syrup in a recipe, do you immediately close that recipe? But you can make invert syrup at home from simple and affordable products and replace any of these rare ingredients!

What is invert syrup for? It will come in handy for making marshmallows, marshmallows, it can be used in bread recipes and even replace glucose syrup in a mirror glaze recipe. I will not describe the chemical reactions that occur during the cooking of syrup, I will only tell you what is the main difference between invert syrup and regular sugar. Invert syrup has anti-crystallization properties, in other words, pastries, marshmallows, cream or ganache prepared with this syrup will not be sugared during storage and remain intact longer.

I will give three options for preparing invert syrup, the ingredients are the same, there are slight differences in the preparation technology.

The easiest invert syrup recipe

• Granulated sugar - 300 g
• Hot water - 130 ml
• Citric acid - 1 g (about 1/3 teaspoon without a slide)

Place sugar in a saucepan, pour in hot water, cook, stirring, over medium heat. Bring to a boil, add citric acid, stir and reduce heat to the lowest possible. Close the lid and cook for 25-35 minutes.

After about 25 minutes, check the readiness of the syrup, you can do this with a thermometer (the temperature should be 108 degrees) or take a test on a thick thread. Put a little syrup on a saucer of ice water, grab a drop between your thumb and forefinger and squeeze and unclench several times. If you see a thread of syrup 4-5 mm thick, the syrup is ready, if the thread is thin, boil the syrup for another 10-15 minutes.

Cool the finished syrup and pour into a glass jar. Store at room temperature for up to a month or in the refrigerator for 2-3 months. The finished syrup looks like liquid honey of a light yellow color, after cooling it becomes thicker.

Recipe for invert syrup with baking soda

• Sugar - 350 g
• Hot water - 155 ml
• Citric acid - 2 g (2/3 tsp without a slide)
• Baking soda - 1.5 g (1/4 tsp without a slide)

Pour sugar with hot water, bring to a boil. Add citric acid to the syrup and cook over low heat with a barely noticeable boil for 45 minutes. Remove from heat, let cool slightly for 5-10 minutes. Dilute the baking soda in half a teaspoon of water and add to the syrup, stir. The syrup will begin to foam a lot, as it should be. After 5-10 minutes, foaming will stop. Strain the syrup through a sieve and pour into a jar.

A quick way to make invert syrup

• Sugar - 350 g
• Hot water - 150 g
• Soda - 5 g
• Lemon juice - 5 g

Place the sugar, water and lemon juice in a saucepan over medium heat. Bring to a boil, stirring constantly, and cook for another minute without stirring. Cool syrup for 5 minutes and add baking soda. Wait 5-7 minutes until the foaming is over, strain the syrup through a sieve. It is this cooking option that I show in the video. This method of preparing syrup is good because it can be prepared quickly and the color of the finished syrup is almost transparent, like glucose syrup.

Invert syrup video recipe

Important points in the preparation of invert syrup are a saucepan with thick walls and the most minimal heating. If these conditions are not met, the syrup can quickly darken and you will get, which, of course, is also tasty, but not suitable for our purposes. If there are no suitable dishes in the house at all, you can put a pot of syrup in a large bowl of water. You get something like a water bath.

I hope the preparation of invert syrup at home will be successful, share your experience in the comments. Subscribe to the newsletter to find out more recipes with and without invert syrup, cook with pleasure!

Glucose syrup is the thing without which baking is almost impossible, especially when it comes to gingerbread and gingerbread cookies, and today I will tell you how to make such a syrup yourself.

I think that for those housewives who often make various pastries on their own, this recipe for making glucose syrup should be familiar. As I said, most often this syrup is used for gingerbread dough, making cookies, as well as various creams and sweets. The peculiarity of this simple glucose syrup recipe is that when heated, the sugar in it is split into glucose and sucrose, hence its name. As a result, the syrup turns out to be viscous and transparent, it is stored for a rather long time and is not subjected to sugaring, which is very important.

Servings: 1

A very simple homemade glucose syrup recipe step by step with a photo. Easy to cook at home in 1 hour. Contains only 243 kilocalories. Author's recipe for home cooking.

• Preparation time: 18 minutes
• Cooking time: 1 hour
• Amount of calories: 243 kilocalories
• Servings: 1 portion
• Occasion: For kids

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Dish type: Dessert, Syrup

Ingredients per serving

• Sugar - 300 Grams
• Water - 130 milliliters
• Citric acid - 1.7 grams
• Baking soda - 1.2 grams

Step by step cooking

1. To begin with, take a not very deep pan and pour sugar into it.
2. Pour the granulated sugar with the specified amount of water.
3. We put the mass on the fire and bring it to a boil.
4. After the syrup boils, add citric acid to it and again bring the mass to a boil.
5. Then we make the weakest fire under the pan and cook the syrup for 30-35 minutes.
6. When our syrup has cooled down a little, soda should be poured into it, after which small bubbles will appear on the surface of the syrup.
7. When the bubbles are almost gone, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator, the syrup is stored for quite a long time.

What are glucose solutions?

There are isotonic and hypertonic solutions of this substance.

• 5% isotonic glucose solution is used to replenish fluid reserves in the human body. In addition, this glucose solution is a serious source of nutrients, the metabolism of which releases a huge amount of energy in the tissues - the energy that is so necessary for the full functioning of the body.
• In turn, a hypertonic glucose solution (10-40%) is used for intravenous injection into the body, and allows you to increase the osmotic pressure of the blood, improve the metabolism and antitoxic functions of our liver, increase the flow of fluid, which is directed from tissues to the blood.
• In addition to the above functions, the use of hypertonic glucose solutions also contributes to vasodilation, an increase in the volume of urine excreted by the body and activation of the contractile activity of the myocardium (heart muscle).
• As a general tonic, glucose can be used in chronic diseases accompanied by physical exhaustion.

How to prepare a glucose solution at home?

Today, glucose solution has found the widest application in the medical practice of doctors of absolutely all specialties. This remedy is prescribed to patients with various infectious diseases, with hepatitis, as well as all sorts of possible intoxications. How to prepare a glucose solution, often other drugs that are injected into the body intravenously are diluted with a glucose solution.

Remember for yourself that in everyday practice, doctors in most cases prescribe 5% and 40% glucose solutions. However. In certain cases, there is a need for other dilutions of glucose - these are 10% and 20% concentrations of this substance.

How to prepare a glucose solution and make a calculation?

To know how to prepare a glucose solution yourself, read and study the method for preparing 1 liter of glucose solution (40%), which usually acts as the basis for preparing similar formulations of other concentrations.

You need to take sterile measuring utensils, glucose powder and solvent. Often, water is used as a solvent, which must comply with GOST FS9. Glucose should be taken in large quantities, with a margin, given that it will evaporate during the preparation process.

How to prepare a glucose solution - an alternative formula

Calculate the required mass fractions of each of the components in order to prepare a glucose solution, following the formula:

• (A*100)/(100-B),
• where A is the mass of anhydrous glucose,
• B is the water content in it (as a percentage; this will be the correction for evaporation).

Thus, 440 g of glucose, having a moisture content of 10%, should be placed in a volumetric flask and filled with a small amount of hot water. Leave the solution until glucose is completely broken down and cooled. After that, this volume must be brought to 1 liter and filtered.

When the quantitative content of the substance, and hence the concentration of the solution turned out to be higher than required, the situation can be corrected with the help of the same water. The required volume of water to prepare a glucose solution can be calculated as follows:

• X \u003d (A * (C - B)) / B,
• where X is the volume of water required for dilution (expressed in ml);
• A is the volume of the resulting solution, in ml;
• B is the required solution concentration (in %);
• C is the actual concentration of the solution (in %).

When the required concentration of the glucose solution is reached, pour the solution into a vial, attach a label to it indicating the concentration of the solution and its name (preferably also the date of manufacture and batch number).

Store the glucose solution in an airtight container away from direct sunlight at a temperature not exceeding +25°C.

how to make glucose at home how to make glucose at home.

Glucose can also be obtained through photosynthesis and polymerization reactions.

Huge molecules of starch under the action of water are hydrolyzed, split into smaller molecules. First, soluble starch is formed, then smaller "stumps" - dextrins, then a disaccharide, but not everyone is familiar with sucrose, and the other is maltose, or malt sugar. Finally, the breakdown of maltose produces GLUCOSE, grape sugar. The finished product of hydrolysis often contains all transitional substances; in this form it is known as molasses.

To half a glass of starch paste, add 1-2 teaspoons of diluted, approximately 10% sulfuric acid. Do not forget: when diluting sulfuric acid, be sure to pour acid into water, and not vice versa!

In much the same way, molasses is obtained in large quantities at starch factories.

There is no other way at home, if only with saliva enzymes for starch ... But why such glucose with saliva and starch?)

How to make glucose from sugar at home?

If you drink a glass of tea with three tablespoons of sugar every hour, then during the day you can not eat anything and not be hungry. In the body itself, sugar is converted into glucose, on which you live all day. In its pure form, why do you need glucose at home? Answer not found

No way. Only after eating sugar, it breaks down to sucrose, and then to glucose and fructose. So at home, it will not work to prepare sugar for any use, only for calories and carbohydrate needs.

How to replace molasses and glucose syrup: invert syrup (recipe)

Ingredients for making syrup:

Share This Story

You Might Also Like

32 comments

Hello! Do you have syrup of this consistency in the picture from the refrigerator, or at room temperature? Made syrup according to your recipe. It has already cooled down, but almost the same liquid as it was hot.

This is from my fridge, it gets a little thinner in the room, but not too much. You still need to adapt to your stove - adjust the time-intensity of the fire. I, too, do not always get this way, especially if you have to cook not at home. When I cook on my own, I choose the smallest burner, take a 2-liter saucepan (although I cook less), because practice has shown that the result is better in it - a saucepan with thick walls - and I cook not strictly by the minute (that's why the recipe is so wide range), but looking at how the process is going. Sometimes, when it boils too much, I put metal on the burner. plate, or two, to raise the pan, as it were, and reduce the minimum fire.

Hello! Can you please tell me how long this syrup can be stored?

Can be stored in the refrigerator for a couple of months

Good evening, Galina. I made invert syrup today and it turned out to be very liquid in a warm state, will it still harden if put in the refrigerator?

Oksana, inverted in consistency and color, resembles young honey, but sometimes it turns out a little thicker for me, and it thickens a little in the refrigerator.

Good evening, Galina. I made an invert syrup today, it turned out to be liquid, but while it is still cooling, will it harden or did I do something wrong?

Thank you for such a wonderful blog, I am your big fan, I tried a lot of things to do according to your recipes, everything is always delicious.

Oksana, thank you very much!

hello Galina, my syrup standing in the refrigerator became cloudy with a white precipitate, what did I do wrong? Have you seen anything similar in your practice?

Elena, I had such a time. I used such a syrup (only the sediment itself was not used). Until I realized why it happened. Perhaps the neutralization reaction did not go to the end. Yes, guess)

I made it according to your recipe, tried it, it seems to be normal. True the second time around. The first time I made according to one recipe, I finished with yours and I got toffees. 😂 Must apply now.

Yes, in my culinary experiments I am always on the side of applying it somehow later))))

Can you cook in a water bath?

I don’t see the point in this: a bath is needed when you need to protect the product from too strong and aggressive heating, and the temperature of boiling water at 100 degrees just allows you to do this, you need to cook immediately to a temperature exceeding 100 degrees

Should the acid be added together with the sugar or when the sugar is already melted?

I made syrup first, then poured acid into it. Now the question is this: I poured soda into the syrup, everything foamed, foamed and calmed down by the fact that the syrup was below, and the frozen foam was on top, like in jam. I tried to remove the foam, to pure syrup, but when I poured it into a jar, it turned out to be a transparent syrup from below, and cloudy from above, with tiny bubbles inside. I haven’t started putting it in the refrigerator yet, maybe in the warmth everything will “neutralize” to pure syrup?

It's okay, it happens to me, it will gradually become transparent

Thanks a lot for the recipe! Everything worked out! Indeed, everything settled down, became transparent, removed a little foam from above and that's it. Thank you! indeed, a non-professional does not need syrup very often, it makes no sense to buy a lot, but a little is unprofitable. And now there is so much room for action!)))

That's for sure! There is always at hand, and if not, then you can easily cook!

Hello! The syrup is slightly overcooked. Tell me, do I need to change it? Will this greatly affect the quality of the glaze?

It's hard to give an exact answer because I don't see how overcooked it is. I would advise, nevertheless, for the glaze it is better to weld again, and use this one, for example. in gingerbread dough or in some other recipes, where its density will not play a role.

Thanks for the detailed description! Everything worked out the first time

Hello, can you tell me if the syrup is very dark brown, is it normal or is something wrong?

The syrup should have a straw color.

I have this question: what to do if there is no powdered citric acid?

Is it possible to replace it with lemon juice and if so, in what proportions?

And another question: if a replacement is possible, is it possible to extinguish the soda with juice and then pour it all into hot water, and then into sugar?

Thanks in advance for your reply.

Your reader and fan Larisa

Larisa, there is no point in extinguishing soda and pouring it into the solution. Citric acid is needed crystalline (as it is believed, I have not yet experimented with substitutions) - it prevents the crystallization of sugar syrup here, so it is added at the beginning of cooking. In addition, it is the acid that contributes to the breakdown of sucrose into glucose and fructose - this is the essence of invert syrup as such. If acid is added to the end, it will not fulfill its function. Soda is introduced at the very end to neutralize the residual acid remaining at the end of syrup cooking.

The recipe is simple, but it seemed to me not complete. Beginners will find it difficult to figure out how long to boil the syrup when adding citric acid. Do I need to stir during cooking?

In general, everything is available

Galina - thanks! Everything worked out the first time.

Yes, while it was hot, it was liquid, but as it began to cool, it became a little thicker.

I think it will get even thicker in the fridge 🙂

There was a question about interfering - it is not necessary. The lemon prevents the sugar from crystallizing.

super! Yes, that's why I always add lemon to all sugar syrups to make sure, and always at the very beginning, otherwise I sometimes see recommendations to add at the end. But I didn't understand why at the end.

About me

Like on Facebook

Search

Universal detergent and cleaner: cheap, but not angry at all

Advertising

Blog archive

• 2018 (40)
  • March (15)
  • February (14)
  • January (11)

• 2017 (150)
  • December (13)
  • november (14)
  • October (15)
  • September (9)
  • August (8)
  • July (11)
  • June (13)
  • May (14)
  • April (14)
  • March (9)
  • February (14)
  • January (16)

• 2016 (96)
  • December (15)
  • November (15)
  • October (10)
  • September (14)
  • August (2)
  • July (7)
  • June (4)
  • May (4)
  • April (5)
  • March (11)
  • February (6)
  • January (3)

• 2015 (85)
  • December (3)
  • November (5)
  • October (4)
  • September (6)
  • August (7)
  • July (4)
  • June (6)
  • May (8)
  • April (8)
  • March (10)
  • February (8)
  • January (16)

• ▼ 2014 (100)
  • December (13)
  • november (12)
  • October (8)
  • September (13)
  • August (14)
  • July (6)
  • June (3)
  • May (2)
  • April (6)
  • March (5)
  • February (8)
  • January (10)

• 2013 (25)
  • December (13)
  • november (4)
  • October (4)
  • July (4)

• 2012 (24)
  • November (3)
  • October (1)
  • September (5)
  • May (1)
  • February (3)
  • January (11)

• 2011 (26)
  • December (6)
  • November (10)
  • October (7)
  • September (3)

• 2010 (26)
  • December (18)
  • november (8)

followers

Recommendation

Instagram

Follow

Popular

Labels

Template Created By: ThemeXpose . All Rights Reserved.

Glucose syrup

Glucose syrup is the thing without which baking is almost impossible, especially when it comes to gingerbread and gingerbread cookies, and today I will tell you how to make such a syrup yourself.

INGREDIENTS

• Sugar 300 Grams
• Water 130 milliliters
• Citric acid 1.7 grams
• Baking soda 1.2 grams

Step 1

To begin with, take a not very deep pan and pour sugar into it.

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Glucose syrup at home

Ingredients

Citric acid - 1.7 g

• 276 kcal

Cooking process

I really love Christmas baking, its aroma, color, texture. Very often in recipes, glucose syrup is indicated in the list of ingredients, but since I could not find it in stores, I had to refuse the recipe. But somehow I came across a recipe for glucose syrup, which can be prepared at home. I tried to cook it once and since then I have not been looking for this syrup in stores, although, to be honest, I have already seen glucose syrup on store shelves a couple of times.

The beauty of homemade glucose syrup is that it can be prepared for future use, it keeps well, well, and how it ennobles pastries cannot even be described in words, you just have to try it!

To prepare glucose syrup at home, take the products from the list. Here we will have to use scales, because the weight of the ingredients is fundamentally important.

Pour the sugar into a heavy bottomed saucepan.

Pour water into a saucepan with sugar.

We put the pan on the fire and let the sugar first dissolve in the water, and then the syrup boils.

Add citric acid.

Cook the syrup for 25-30 minutes until it thickens.

Take the pan of syrup off the heat. Let the syrup cool down a little and then add soda. There will be a reaction, foam will appear on the surface of the syrup.

If you let the syrup stand for a while, the foam will gradually disappear.

As a result, you will get such a homemade glucose syrup. It can already be used for baking.

For Christmas gingerbread, I still warm the ready-made glucose syrup over medium heat for 5-7 minutes, and it acquires a beautiful caramel color. This syrup also makes pastries a beautiful color. But this is at will and preference.

As you can see, at home, glucose syrup is simply magical!

You can immediately use homemade glucose syrup for baking, or you can pour it into a glass jar, close it tightly with a lid and store it in the refrigerator for quite some time.

Glucose syrup simple recipe with photo

I think that for those housewives who often make various pastries on their own, this recipe for making glucose syrup should be familiar. As I said, most often this syrup is used for gingerbread dough, making cookies, as well as various creams and sweets. The peculiarity of this simple glucose syrup recipe is that when heated, the sugar in it is split into glucose and sucrose, hence its name. As a result, the syrup turns out to be viscous and transparent, it is stored for a rather long time and is not subjected to sugaring, which is very important.

Pour the granulated sugar with the specified amount of water.

We put the mass on the fire and bring it to a boil.

After the syrup boils, add citric acid to it and again bring the mass to a boil.

Then we make the weakest fire under the pan and cook the syrup for a minute.

When our syrup has cooled down a little, soda should be poured into it, after which small bubbles will appear on the surface of the syrup.

When the bubbles are almost gone, the syrup is ready to use. You can immediately cook something with it, or you can pour the syrup into a jar and put it in the refrigerator, the syrup is stored for quite a long time.

Glutton wishes you bon appetit!

We have many other interesting recipes:

Ginger is rich in vitamins, so its use is simply necessary in the cold.

Want to make an incredible nut syrup that will be great.

Fragrant, tasty and sweet vanilla syrup for ice cream, pancakes, coffee.

Homemade Strawberry Syrup! Its use is varied and for.

Glucose syrup is widely used by confectioners, as it prevents products from sugaring and adds greater plasticity to them.

Previously, it was used mainly by professionals, but now the reproduction of complex recipes in home kitchens has become very popular. This article is for those confectioners who strive to achieve maximum results with minimal cost and effort.

We learn materiel!

Glucose syrup is a viscous mass, homogeneous and transparent, with an intensely sweet taste without impurities. Visually reminiscent Used in the process of preparing desserts, as it prevents the crystallization of sugar and makes products more flexible. Widely used in cooking:

On average, the working temperature of glucose syrup starts from 50 ° C - it is at this point that it becomes more fluid and pliable. Energy value - 316 kcal.

How to make glucose syrup? Basic recipe

As you can see from the information above, the syrup is indispensable if you are set on a consistently high-quality result. Yes, you can buy it in any large confectionery stores, but what about those who, due to their place of residence, are unable to purchase it? The need for invention is cunning, and it is possible to prepare glucose syrup at home, and its performance will not differ in any way from the factory version. So, you will need the following products:

Cooking

1. Pour sugar into a thick-walled saucepan, pour hot water over it. Stir to achieve maximum dissolution

2. Put the saucepan on a small fire and bring to a boil.

3. Pour into acid, mix.

4. Cover the pan with a lid and, without stirring, cook for 25-30 minutes. Focus on the color - it should become soft golden. Remove from fire.

5. Dissolve soda in 10 ml of water and pour the solution into the syrup. The reaction will immediately start from the contact of citric acid and soda - the mass will foam and increase in volume. Wait until she "calms down" completely - this usually takes up to 15 minutes.

6. Pour the syrup into a jar with a tight lid and store in a dry, dark place.

Berry Marshmallow Recipe with Glucose Syrup

This is objectively the most delicious marshmallow you've ever tasted. The recipe is flexible, and if desired, you can easily replace raspberries with fruit to taste:

step by step

How to make glucose syrup, we told earlier, so we omit it in the recipe.

1. Mix the berry puree with sugar 1 in the microwave for 30-40 seconds.

2. Beat the warm puree until the sugar dissolves completely.

3. Add protein to the raspberry mass and continue to beat - the mass should become very light and increase in size by 4-5 times.

4. In parallel, take care of the syrup. For it, mix agar-agar with water, bring to a boil and add sugar 2 along with the syrup. Boil the mixture until its temperature is 110 o C.

5. Pour the hot syrup into the berry-protein mass in a thin stream, without stopping whisking.

6. Marshmallow mass is considered ready when it clearly holds the shape given to it (the so-called "hard peaks").

7. Transfer the mixture to a piping bag fitted with a star tip, pipe the marshmallows onto a silicone mat or parchment paper. Leave the blanks overnight at room temperature for airing.

8. In the morning, connect the frozen halves in pairs, gluing them with the bottoms, sprinkle liberally with powdered sugar mixed with a small amount of corn starch.

That's all! Delicious and beautiful treat is ready. With this recipe, we have proven that making glucose syrup is not a waste of food and time, but gives more scope for creativity.

Mirror glaze and glucose syrup

The first mention of glucose syrup among housewives appeared when the recipe for this glaze was made public. It differs from the usual chocolate coatings and fondants, as it has an intense shine, can be dyed in various colors, is very plastic and effective. Pre-frozen products are covered with it, thanks to which the glaze lays evenly and quickly hardens. In this article, we will give a recipe for what will allow you to use food coloring. Yes, it is very sweet, but it lays down in a thin layer, so it does not affect the main taste of the treat. So take:

Cooking

1. Soak the gelatin in half the water.

2. Mix the remaining water with sugar and glucose syrup. Bring to a boil over low heat.

3. Pour the boiling syrup over the condensed milk and chocolate. Stir without whisking. Add swollen gelatin.

4. Mix thoroughly again and add the dye. Punch the mass with a blender in order to achieve perfect smoothness and get rid of air bubbles. Leave the glaze for 7-8 hours in the refrigerator. Use preheated to 35°C.