Making glucose syrup at home is simpler than you might think. Often used in place of honey or corn syrup, this homemade sugar syrup is a lifesaver when it comes to creating silky ice creams, moist cakes, and lush fillings.
Glucose syrup, an essential ingredient in the world of sweets, preserves and enhances the texture of various desserts. This easy recipe ensures you’ll never run out of your important sweets-making ingredient!
Ingredients
- 1 cup sugar
- 1/2 cup water
- 1/2 small lemon
- 1.5 grams baking soda (roughly 1 teaspoon)
Preparation
- Combine 1 cup of sugar and 1/2 cup of water in a saucepan.
- Stir the mixture slightly, then place it over a very low heat. Allow the water to gently bring the sugar to a boil.
- Once boiling, do not stir. As the sugar dissolves, use a wet brush to wipe down any sugar crystals adhering to the sides of the saucepan.
- Cover the saucepan to allow the lid’s condensation to wash down the sides. This helps prevent crystallization.
- After it begins boiling again, add the juice of 1/2 small lemon and let it boil for an additional 2-3 minutes.
- Remove the mixture from heat and let it cool for 2-3 minutes until it reaches a temperature of 60-65°C.
- Add 1.5 grams (or 1 teaspoon) of baking soda. If the mixture doesn’t foam, briefly return it to the heat until it starts to bubble.
- Remove from heat once foaming. Allow it to cool completely before transferring to a sealed container for storage.
Did you know?
Glucose syrup is often referred to as liquid glucose or dextrose syrup, and it’s a versatile ingredient in many traditional and modern recipes. In Arabic cuisine, it is a cornerstone in making syrup-soaked treats like halawet el jibn and qatayef, providing a specific texture that granulated sugar simply can’t achieve. Its presence in traditional Egyptian confectioneries like the famed basbousa or knafeh significantly extends shelf life while adding a delightful smoothness and sweetness to treats.
Historically, glucose syrup has been crucial in the art of candy-making. It prevents the crystallization of sugar, ensuring confections maintain their smooth, glossy texture. This property makes it ideal for caramel preparations as well, resulting in a more fluid and luscious final product.
Glucose syrup is not just for sweets; it can also be used as a binding agent in baked goods and pastries, improving moisture retention. This homemade version ensures control over ingredients and can be particularly useful in a variety of specialized baking and cooking needs in your kitchen.
By understanding how to use glucose syrup effectively, you elevate your baking and cooking skills, especially in creating authentic Egyptian and broader Middle Eastern desserts. The simplicity of this recipe ensures that needing glucose syrup will never hold you back from creating breathtaking cakes and confections. Enjoy experimenting with this handy ingredient!
