Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup except about three times thicker. When I measure it, a lot tends to get stuck on the spoon (or more often spoons) and then even more gets lost in the bowl I use to measure it. Are there any tricks to measuring thick syrups and other difficult ingredients?
Concerning "difficult" ingredients and measuring volumetric amounts with a scale: You only have to measure volumetrically ONCE!
Once I know that my honey weighs 20 grams per tablespoon (I tared the scale with the wax paper, the measuring spoon and the lid that I used to balance the spoon) I can take that weight and run with it. 1 cup of my honey will weigh 320 grams. 1 teaspoon will weigh 7 grams (my scale doesn't do fractions of a gram). I never again have to dirty a cup or a spoon to measure honey unless I buy a dramatically different product, then I'll double check the weight of that honey with a tablespoon.
King Arthur Flour has a pretty good chart for converting all kinds of ingredients from volumetric measurements to weights Master Weight Chart. It doesn't always completely mesh with my findings, but you're probably less likely to go wrong relying on it than measuring a "difficult ingredient" volumetrically over and over again.
Besides the methods already mentioned, you can also measure by displacement if you're working with volumetric measurements and one of the other ingredients to be added at the same time is a liquid -- use a measuring cup large (and precise) enough for both measurements, add the liquid first, then add the stickly item until the liquid is pushed up to the measurement necessary for them both together.
Of course, if the sticky item floats, then you'll need to push it down with something. If there's a lot of liquid vs. the sticky item, you can always just use some of the liquid, so you can use a small enough measuing device with precise enough markings.