"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
8.19...
> On Sun 22 Jan 2006 01:21:26p, Thus Spake Zarathustra, or was it Internet
> Traveler?
>
>> Found a sugar recipe (British) that called for glucose, my best guess is
>> karo syrup(?)
>> http://www.pastrychef.info/news.asp?Headline_ID=8
>>
>> Cordially
>> IT
>
> Yes, more or less. 8 tablespoons glucose = 9 tablespoons light corn
> syrup.
> Take a look he
>
> http://www.baking911.com/pantry/subs_sweeteners.htm
>
> --

Corn syrup is half glucose and half fructose, just like sucrose (table
sugar). If there is a reason you need pure glucose - I cannot think of one -
then corn syrup will not work. But there may be a reason I am not aware of.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm