I've noticed that many pate de fruit recipies call for a small amount of glucose in addition to sugar. My local store didn't have any glucose, but I have glucose syrup around. Can I use glucose syrup in place of glucose (I'm assuming they mean the dry kind)? If so, what ratio should I use?
As an example, this is one recipe: http://trissalicious.com/2010/02/25/family-gems/
This question isn't specific to that recipe, though. Most pate de fruit recipes seem to call for glucose.