In article >,
"Peter Aitken" > wrote:


> > 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

> 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.

Except that they aren't. When broken down into their component simple
sugars, they are, but they aren't in the mouth, which is where the taste
is. I don't know whether they behave differently in cooking.

As Modom posted, sugar is just carbon and water. However, if you add
ground charcoal and water to your baked goods, you won't get anything to
serve to anyone you like.

--
Dan Abel

Petaluma, California, USA