Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (even tried pharmacies). The closest I found was glucose powder.

Unfortunately, having no clue how to "re-hydrate" the powder to a liquid form, I experimented. :-)

I can safely say that 100g glucose powder was way to much as a substitute for 140g of liquid glucose (which I expected).

However, I was wondering if any of you had a convenient method of turning powdered glucose into the wonderfully thick and sticky liquid glucose, in case I ever find myself in that position.

share|improve this question
Chemically speaking, saying "liquid glucose" is inaccurate. To explain, at normal temperatures, glucose is a solid; depending on the isomer/chiral form, melts at ~150°C, and is a liquid above that temperature when not under pressure. ...What you want is a solution (syrup) with water. Glucose also dissolves in nonpolar solvents for other 'liquid' solutions. – zanlok Nov 30 '12 at 18:50
up vote 7 down vote accepted

Well, the answer is "it depends." This is pretty much the same as asking, "I have sugar, and I want sugar syrup. How much water do I add?" It depends on the concentration you're looking for. If you're looking for a 24% solution, it's 24 grams of glucose in 76 grams of water. A 30% solution is 30 grams of glucose in 70 grams of water, etc, etc.

Unless you have some chemical reason to avoid dextrin, you can just substitute corn syrup. The only reason they use glucose in Europe is because they don't have our superabundance of corn.

share|improve this answer
I live in South Africa, and unfortunately corn syrup is not generally available. We base most of our syrups and sugars off sugar cane. – brianb Aug 25 '11 at 17:11
Sorry, forgot to ask. What is considered a standard concentration when recipes say "140g liquid glucose"? I assume from your examples it would be between 20% and 30%, or am I drawing too many premature conclusions? ) – brianb Aug 25 '11 at 17:14
@brianb: Yea, in Europe, I think it's mostly derived from grapes? You could try using honey, though honey has more water. If I were trying to re-create it, I'd keep adding powder until the mixture was a thick syrup, and go with that. – Satanicpuppy Aug 25 '11 at 19:28

I had the same problem yesterday and asked a chemist friend and he told me that the solubility ratio of glucose powder to water to make liquid glucose is 91gm powder to 100ml water. I mixed the powder into the water and zapped it in the mw for about 2 mins and it was fine. Recipe worked a dream!

share|improve this answer
I tried lower and higher concentrations and both failed for me. I ran out of powdered glucose and managed to find liquid again, so haven't needed to experiment anymore. However, I will definitely try again with that ratio just in case I ever find myself stuck again. Thanks :) – brianb Dec 15 '11 at 18:28

I've a got a simple recipe for all of you. Just take 2 cups of sugar, 1/4 cup of water, 1/2 tsp. lemon juice, pinch of salt, 1/2 tsp. of baking soda. Add all of the ingredients to a sauce pan, cook for about 5 minutes and your glucose syrup is ready to use.

share|improve this answer
I assumed you were referring to baking soda. Your cooking instructions could use a little more depth. Cook at what temperature? Do they stir the ingredients once they are added to the sauce pan? – Chef_Code Apr 24 '15 at 23:01

I tried making my own glucose syrup, as there were no speciality baking shops in my vicinity.

I did it mixing:

  • 35 g (2.5 tbsp) of water with
  • 2 tsp fine sugar
  • 1 tsp cornflour

You can adjust the amount of water used, by using a little more or a little less of it.

share|improve this answer
This is not glucose syrup, it is sugar syrup. It won't act as glucose syrup, specifically it won't prevent crystallization in candy making. – rumtscho Nov 29 '12 at 21:13

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.