Glucose syrup

Sirop de glucose

What it is

Invented by a Russian chemist during the Napoleonic blockade, when cane sugar could not reach the continent — he made it from potato starch. Confectioners use it not for sweetness but to stop other sugars crystallising.

In the kitchen

It is what keeps sorbet scoopable and caramel smooth. A spoonful is a technical decision, not a sweetening one.

Goes with

White sugar Cream Butter Vanilla Dark chocolate Lemon Raspberry Honey

Also used with

Tartaric acid Atomised glucose Vegetable glycerine Skimmed milk powder Trehalose Yellow pectin

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