Glucose in making caramel helps the sugar not to crystallize. Opting out the glucose would simply mean that instead of just letting the sugar caramelize itself while not stirring, you would instead need to keep a constant watch on the pot and also use water and a pastry brush to keep the sides of the pot wet to prevent the boiling sugar from forming crystals. Flavor wise, no difference.
are they tastyy!?<3 i want to do it for a school comp!:)
TheYumCookies101 1 month ago
can anyone clarify the advantage of using glucose over not using it?
daverwob 5 months ago
@daverwob
Glucose in making caramel helps the sugar not to crystallize. Opting out the glucose would simply mean that instead of just letting the sugar caramelize itself while not stirring, you would instead need to keep a constant watch on the pot and also use water and a pastry brush to keep the sides of the pot wet to prevent the boiling sugar from forming crystals. Flavor wise, no difference.
0mglion 4 months ago
Very helpful, thanks for adding the video :-)
GrizzlyBear25 10 months ago