Glucose Syrup 375g

Glucose syrup (also called liquid glucose) is a thick, transparent syrup obtained by hydrolysis of starch (usually corn or wheat). Mainly composed of pure glucose, it is an invert sugar with several unique technical properties in baking:

• Anti-crystallization: prevents sugar crystal formation in candies and caramels
• Hygroscopic: retains moisture, extends the freshness of cookies and cakes
• Moderate sweetness: about 70% of the sweetness of regular sugar, ideal to avoid overloading
• Shine and smoothness: provides a glossy finish to icings and ganaches
• Flexible texture: softens fondants, sugar pastes, and modeling chocolate

It is a professional ingredient used in all fine pastries. Without it, it is impossible to make real soft nougats, airy homemade marshmallows, or soft caramels that do not harden.

FunCakes is a leading European brand in home baking since 1985. Their 375 g glucose syrup stands out for:

• Optimal purity: simple composition, 100% glucose syrup, no unnecessary additives
• Perfect transparency: crystal-clear color that does not mask the colors of preparations
• Controlled viscosity: neither too liquid nor too thick, easy to measure with a spoon
• Neutral taste: does not alter the flavors of preparations (vanilla, chocolate, fruit)
• 375 g jar format: practical for regular use, resealable, ready to use
• Very long shelf life: no need for refrigeration before or after opening

Compared to supermarket tube versions, FunCakes syrup in a pot offers better value for money, a larger quantity, and a pot format easily usable with a spatula or spoon, without clogging risk.

Glucose syrup is one of the most versatile ingredients in pastry. 10 main uses:

• Confectionery: nougats, marshmallows, spun sugars, soft caramels
• Caramels and toffees: prevents crystallization, ensures a soft-melting texture. Essential for caramel sauce that doesn’t harden
• Glossy icings: royal icing, mirror glaze, rock glaze
• Fondants and sugar pastes: softens texture, eases spreading, retains moisture
• Modeling chocolate: to mix with melted chocolate to obtain a malleable dough
• Ganaches: adds shine and improves preservation
• Homemade spreads: for hazelnut spread or praline pastes, prevents grainy texture from returning
• Biscuits and cookies: prolonged softness for 3-5 days instead of hardening the next day
• Homemade sorbets and ice creams: prevents the formation of large ice crystals, smooth texture
• Syrups and jams: softens the set, prevents sugar from crystallizing when resting

Glucose syrup is used very simply, with a few precautions:

• Measure with a spoon or scale: its viscosity makes volume measurements inaccurate, prefer weighing in grams
• Pot dipping in hot water: if the syrup is too thick, immerse the closed pot in a bowl of warm water for 5-10 minutes to thin it out
• Mixing with other liquids: first add a little hot liquid (water, milk, cream) to the syrup then incorporate into the final mixture to facilitate dissolution
• With a brush: to glaze a candied fruit, shine a brioche, brush a pastry coming out of the oven
• Cooking: withstands temperatures up to 160-170°C without darkening (ideal for caramels and nougatines)
• Clean weighing: lightly oil the spoon or spatula before measuring, the syrup detaches more easily

Practical tip: to recover all the material in the jar, place it for a few minutes in some hot water to make the syrup more fluid and facilitate scraping with a spatula.

The dosage of glucose syrup varies depending on the recipe. Here are the professional ratios:

The 375 g jar covers several recipes: 5 to 10 preparations depending on the types (nougats, glazes, caramels). For occasional home use, it is an ideal size that keeps for a very long time.

3 "technical" sugars that look alike but each has its own specifics:

Glucose syrup is the most versatile and economical. Inverted sugar is stronger but less common. Honey adds a distinct flavor that is not always desired.

Nougat is one of the iconic recipes where glucose syrup plays a key role. Here is the professional method:

• Step 1: weigh 250 g of sugar, 80 g of FunCakes glucose syrup, 60 g of honey, 80 g of water
• Step 2: bring to a boil until 145°C (sugar thermometer required)
• Step 3: meanwhile, beat 2 egg whites to stiff peaks with 30 g of sugar
• Step 4: pour the hot syrup at 145°C in a thin stream over the egg whites while continuing to whisk
• Step 5: continue for 5-7 minutes until the mixture cools
• Step 6: add 200 g of toasted almonds + pistachios
• Step 7: pour into a frame lined with wafer paper, let harden for 24 hours

Glucose syrup plays an essential anti-crystallization role: without it, nougat would become grainy after a few hours. See the full nougat recipe on the Patissland blog.

The mirror glaze is another key use of glucose syrup. The basic professional recipe:

• 150 g of sugar + 150 g of FunCakes glucose syrup + 75 g of water heated to 103°C
• Pour over 100 g of sweetened condensed milk + 150 g of white chocolate
• Blend with an immersion blender, avoiding air bubbles
• Add the desired coloring
• Film directly on the surface, let cool to 30-32°C
• Glazing a well-frozen entremet: the thin layer of frost makes the glaze stick instantly

Glucose syrup provides the shine and fluidity essential for glazing. Without it, the glaze would be dull and hard to spread.

Glucose syrup is naturally very viscous at room temperature. To make it easier to use, here are some tips:

• Warm water bath: place the closed jar in a bowl of water at 40-50°C for 5-10 minutes
• In the microwave: 15-20 seconds at medium power in a glass container, never exceed 30 seconds to avoid cooking the syrup
• Container near a heat source: place the jar near the oven while it’s on for a few minutes
• Oiled spoon: lightly oil the spoon with a neutral oil to make detaching easier
• Silicone spatula: more effective than a spoon for scraping the sides of the jar

Important: never add water directly into the jar to thin it — this would alter preservation and change the syrup’s technical properties.

Ingredients: Glucose syrup. (Simple and pure composition, no additives).

Allergens: depending on the manufacturing process, may be derived from wheat. Check the original label for people intolerant to gluten.

Special diets :

• Vegan compatible (plant-based, derived from starch)
• Vegetarian compatible
• Lactose-free
• Halal compatible (no alcohol or animal derivatives)

Indicative nutritional values per 100 g :

Glucose syrup is a very energy-dense product to be used in moderation as part of a balanced diet.

The FunCakes glucose syrup has an exceptionally long shelf life thanks to its high sugar concentration:

• Before opening: minimum 24 months at room temperature
• After opening: 12 to 18 months if well sealed
• Temperature: between 15 and 25°C, protected from direct light
• Refrigeration: not necessary, can even make the syrup too thick to use
• Seal tightly after each use to prevent moisture absorption
• Storage: dry cupboard away from strong odors

The syrup practically never spoils thanks to its high concentration that prevents the growth of microorganisms. If you notice partial crystallization (formation of white flakes in the jar), warm it in a lukewarm water bath to redissolve the crystals: the product remains perfectly usable.

5 secrets to get the most out of your jar of glucose syrup:

• Weigh rather than measure with spoons: viscosity distorts volumetric measurements. The electronic scale is your best friend
• Oil the spatula: with a neutral oil, the syrup slides better and you don’t lose any on the spoon
• Keep the jar near the warm area of the work surface: tempered (20-22°C), it is more fluid and easier to handle
• Note the opening date on the jar with a permanent marker, especially if you use it rarely
• Recover jar residues by adding a little hot water and stirring — use this diluted syrup in a liquid recipe (sorbet, fruit syrup) to avoid waste

Can glucose syrup be replaced in a recipe?
For most recipes, you can substitute with neutral honey (acacia) at 50% of the required amount + 50% invert sugar, but the result is not identical. Glucose syrup remains irreplaceable for soft caramels, nougats, and mirror glazes.

Does glucose syrup contain sugar?
Yes, it is technically a simple sugar (pure glucose), but with a 30% lower sweetening power than regular white sugar. Ideal for not over-sweetening a recipe while benefiting from its technical properties.

Can you make homemade glucose syrup?
It's very difficult to reproduce at home because it requires enzymatic hydrolysis of starch in an industrial setting. There are "alternative" recipes with lemon + sugar + water, but the result is not the same.

Is it suitable for diabetics?
No, glucose syrup has a very high glycemic index (close to 100). Diabetics should avoid it or replace it with specific sweeteners (agave syrup, erythritol).

Is the syrup gluten-free?
It depends on the raw material. If made from corn starch, yes. If made from wheat, traces may remain. Check the label for strict gluten-free diets.

Can it be used for children?
Yes, from 1 year old like any sugar, in moderation like all sugars. Strictly avoid in infants under 12 months (WHO recommendation for all added sugars).

How much is in the 375 g jar?
375 g of syrup equals about 250 ml, enough for 5 to 10 homemade recipes (nougats, glazes, caramels). A perfect size for regular use without risk of spoilage.