3
votes
1answer
123 views

Can I make invert syrup in situ when making candy?

There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °F​/​116 °C then let cool. However, is ...
3
votes
2answers
1k views

How to replace icing sugar and glucose in a cake icing?

I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was horrible (I used crystallized sugar ...
-2
votes
1answer
929 views

Does liquid glucose contain as much fructose as high fructose corn syrup?

Does liquid glucose contain fructose in the same ratio as high fructose corn syrup?