Homemade Glucose Syrup
Widely used in confectionery. The syrup keeps baked goods from going sugary and makes them more pliable. It used to be the domain of professionals, but these days you'll increasingly find this ingredient in home dessert recipes. Glucose syrup is a viscous, smooth, clear mass with an intensely sweet taste and an amber color — it looks like liquid honey. The syrup is indispensable when you need a consistently high-quality result. It's easy to make and will always be on hand when you need it.
Cooking method
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Step 1:
Gather your ingredients. It's best to use filtered or thawed water, or just let it sit and settle.
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Step 2:
Pour the sugar into a heavy-bottomed pot. Warm the water and set aside 10 ml — you'll need it later.
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Step 3:
Pour the nearly hot water over the sugar and stir well so the sugar dissolves as much as possible.
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Step 4:
Set the pot over the lowest heat and stir until the sugar dissolves completely. Bring it to a boil, add the citric acid to the syrup, and stir well until smooth.
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Step 5:
Cover with a lid and cook over the lowest heat for 25–30 minutes without stirring.
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Step 6:
Under the lid, the syrup will gently bubble and the color will turn light amber.
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Step 7:
Add the 10 ml of reserved water to the baking soda and stir so all the lumps dissolve.
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Step 8:
Pour the baking-soda solution into the syrup, and spoon a little syrup into the small bowl to scoop out every bit of soda. A vigorous reaction will start right away.
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Step 9:
The mixture will foam up and grow in volume, forming lots of bubbles. Leave it on the lowest heat for about 15 minutes, stirring occasionally.
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Step 10:
Wait until the mixture settles down and the bubbles subside.
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Step 11:
Take the pot off the stove, let it cool, skim off the foam, and pour the syrup into glass jars.
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Step 12:
The finished syrup has a rich amber color and is as viscous as honey. Once it's cooled, seal the jars and store them in the fridge. You can use it right away if you need to. This amount of ingredients yields about 700 ml of good glucose syrup.
- Glucose syrup is widely used in cooking: Glazes. Thanks to glucose syrup, the glaze sets well while keeping its shine and smoothness. Caramel. The finished product comes out pliable, with a rich flavor. Zephyr and pastila (Russian fruit-and-meringue confections). Here the syrup keeps the airy texture and extends the dessert's shelf life without losing its looks or flavor. Ice cream, parfait, sorbet, and other frozen desserts. Glucose syrup prevents large ice crystals from forming and makes the dessert more stable — it melts more slowly even above 0°C. Glucose syrup's working temperature starts at 50°C — that's where it becomes more fluid and workable. The performance of homemade syrup is practically no different from the store-bought kind.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
