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What does liquid glucose do for a marshmallow?

Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter?

What are the effects of using alternatives for marshmallows?

I see a lot of American recipes have corn syrup as a ready alternative but this is not widely available in the UK.

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Glucose is used to supersaturate the refined sugar. Without it, the refined sugar would crystallize after some time. We don't want our marshmallow to be like that.

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