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Dec 13, 2007 06:51 AM

substitute for glucose

Can anyone suggest a substitute for glucose in a recipe for pates de fruits? Would corn syrup work and would the amount be the same?


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  1. Yes, corn syrup will work, and you can use the same proportions.
    Glucose is a bit thicker, but you should be fine.

    1 Reply
    1. Corn syrup can give an off flavor to your candies. It might be better to try the recipe with Golden Syrup or making your own corn syrup substitute:,1823,1...
      Any time you are subbing something major, like the glucose syrup in pates de fruits recipe, you'll want to start with as small of a trial batch as possible to see how it works & if you like the taste of the finished product. Did you try searching for any pates de fruits recipes that don't call for glucose syrup?

      6 Replies
      1. re: anniemax

        According the this wiki article
        glucose syrup is most often made from corn, though any starch will do.

        This is a British recipe, so it might be wise to double check what they mean by glucose syrup. It's not something that one usually sees in US groceries.

        Looking up glucose on Amazon gives
        which is described as 'very thick corn syrup'. I wonder if drug store would carry it in small quantities. There usually is a small area where they stock generic products like this.

        1. re: paulj

          In the US, 'glucose syrup' would most likely be corn based, but not as likely in Britain or any other countries as they still view corn as a vegetable, not a limitless source of industrial food building blocks & additives. In Europe, glucose tends to be wheat based, or possibly potato or rice based. It was living in Ireland for 6 months that helped me figure out that I probably had food allergies, which turned out to be corn- no wonder I felt so much better. A decade later, things have changed with production & my allergy has gotten worse, so I can no longer take a chance generic terms like glucose or glucose syrup, even from some of my favorite international products.

          1. re: anniemax

            I'm in the same boat, Annie. You have my sympathy. Corn is in soooo much.

            1. re: anniemax

              It's a by-product of extreme farm subsidies and GMO testing. So, of COURSE it's in everything, as the USA allows all it's leftover waste to be passed on to the average consumer.. whether it's corn syrup in everything (which tastes disgusting if you're from a country not used to it), or fluoride in the water - it's all just garbage they need to get rid of.

            2. re: paulj

              thanks for these thoughtful replies.

              I've looked for glucose in the likely spots here - too bad I'm too late for Amazon! And while golden syrup is much easier to find than glucose, I'm not sure about it in pates de fruits. It seems to me the flavor is more assertive than light corn syrup.

              I have been seeking out other recipes, but I really do want to use the Boiron pureed fruits (I've got the guava and the black current). If you know of any recipes with pureed fruit - I'd love to hear about them!

              I'll try a test batch first and keep my fingers crossed - thanks again!

              1. re: ks in la

                This has quantities for all of the common fruits. I left out the glucose syrup and they turned out great. It is not necessary. I actually think the texture is better without it.

          2. Can you not buy glucose at a pharmacy in LA? I hope I'm not giving you bad advice, but I've always thought it was food grade.

            2 Replies
            1. re: amyzan

              "Dextrose is commonly used as a sweetener, a source of rapidly absorbed energy and a carrier in water soluble medications. "

              I just saw a powder form of dextrose at a health food store, but not the syrup.

              1. re: amyzan

                I couldn't find liquid glucose in drug stores here - only tablets or crazy forms with "orange" flavors, etc. Sadly not usable for candy making.

                We were able to successfully use corn syrup. Although I hate that its domination of all processed foods, I don't mind using it in candy-making. I'm not intolerant to it and three straight failed attempts at a lemon caramel recipe without it got me over that bias pretty quick.

                I can't remember the cookbook that we found it in, but one author suggested heating 1 cup corn syrup to boiling, then adding another 1/2 cup and cooling to room temp for similar properties to glucose. It worked great and both the black current and guava are intensely flavorful and delicious. I highly recommend the Boiron recipe above (esp. if you have a digital scale). Thanks again for the suggestions and advice!

              2. I've seen glucose in some candy making sections of craft stores like Michael's or JoAnne's in the US. It comes in a little white bucket, under the Wilton label:


                5 Replies
                1. re: Non Cognomina

                  The Fondant Source
                  has both the CK brand (also Amazon) and Wilton brand glucose.

                  The wiki article on fondant
                  " Typically, glucose is added to prevent the syrup from graining while cooking. Corn syrup is the most common form of glucose used in North America. In the rest of the world glucose sugar is used exclusively."

                  The cake covering is an uncooked fondant made from gelatin, glucose, glycerin, and tons of powdered sugar.

                  1. re: paulj

                    Most corn syrups in the US are corn sucrose based, some have molasses added to darken it, some have high fructose corn syrup added to make it sweeter, but it is usually sucrose.

                    In the Los Angeles area, glucose is not usually available in markets (not even Whole Foods or Trader Joes) or pharmacies. Non Cognomina has the best lead -- Michael's or JoAnne's. It is also available for purchase online in some places.

                    Glucose, sucrose, fructose, dextrose, lactose, (and most other "oses") are generally classified as sugars, but they are not always interchangeable, they have different properties, don't react to cooking the same and they don't dissolve, bake or taste exactly the same. Sucrose can be derived from several sources (cane, beet, corn, etc.) and can be found in several different forms: common medium grain table sugar, super fine grain confectioners sugar, corn syrup, powdered and in various mixtures with molasses. Fructose can be found naturally in many fruits, but can also be made by splitting sucrose into fructose and glucose (which is how most cooking fructose is made). Glucose is the sugar used as energy directly by the human body (you may see it in the ingredients list on some sports drinks). All other sugars must be broken down to glucose before the human body can use it. Glucose is also used in scientific laboratories to feed bacteria cultures, etc.

                    1. re: Masterspykiller

                      I may have a suggestion. I'm a nurse and we use tubes of pure, clear, non-flavored glucose for diabetics when their blood sugar drops. It should be available in pharmacies. And since we squirt it into the person's mouth, it's obviously safe for consumption.

                      1. re: dobban

                        Lyles' Golden Syrup works great.

                  2. re: Non Cognomina

                    I was going to say the same thing. I can find it in JoAnne's and a local cake decorating store - wilton brand.

                  3. I had the same question. I just made a batch of apricot Pate de fruits using this chart I simply left out the glucose syrup and they turned out FANTASTIC! I did cook them until set. The texture was perfect, better than my favorite patisserie. I am going to try blueberry and peach tomorrow without the glucose syrup; as long as you check the set, I don't think it is necessary. Besides, French chefs have made these long before the advent of corn and glucose syrup.