Glucose Crystallization Percentage Amount Calculator

Glucose syrup as anti-crystallization agent

When it comes to sugar work, glucose syrup (also called confectioner's glucose, DE 38–42) is the go-to agent for keeping crystals at bay. You figure the working amount with glucose = sucrose × (% / 100), where the percentage sits somewhere between 10% and 25% of the sucrose weight. Since the syrup is really a mix of dextrose, maltose and longer polysaccharides, it gets in the way of how the sucrose molecules would otherwise pack together neatly, so large crystals never get a chance to form.

You can swap in invert sugar, honey or trimoline for the same job, though each one sweetens and browns a little differently. Glucose remains the default for caramels and ganaches: it doesn't change the flavor, it's clear, and it costs less than trimoline.

Applications

Think soft caramels and toffees, chocolate ganaches that stay creamy for days, ice cream and sorbet bases that come out smoother, fondants, pulled-sugar showpieces (where it works alongside isomalt) and pastry glazes that need to shine.

FAQ

Is glucose syrup the same as corn syrup? There's a good deal of overlap. In the US, light corn syrup is basically glucose syrup. Steer clear of high-fructose corn syrup, though, since its sugar profile differs and it browns faster.

What if I add too much? Once you go past about 30%, the candy turns sticky and never firms up properly. Keep it to 10–25% for caramels and 5–15% for ganache.

Can I use honey instead? You can, as a 1:1 swap for the invert-sugar role, but keep in mind honey brings its own flavor and color and browns at lower temperatures. Save it for recipes where you actually want that honey note.