Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients (for 12 cupcakes). I didn't think I had that, so I used 'fondant sugar' (powder sugar with a bit of water, described here as poured fondant).
Is liquid glucose something specific you can buy in stores, or is it a collection name for all kinds of sweet, liquid stuff (honey, syrup, fondant etc.)?
If it's something specific, can you make it at home as well?
And yet another question: if I would have added (powdered) sugar to my cream, would I have accomplished ganache as well (after being poured over chocolate), since I think the sugar would dissolve in the cream?
(Just to be complete: my ganache was fine.)