One day soon I’m going to try making a honey alternative out of dextrose. Honey, by law, should have only 18% moisture to prevent fermentation so that means a glucose syrup will need a concentration of 82% to be equivalent in moisture content. Problem is – glucose loves to crystallize so it will probably need to be made fresh each time you use it. Too bad.
Take note that glucose syrups that you can buy aren’t actually made from glucose! “A typical glucose syrup contains 19% glucose, 14% maltose, 11% maltotriose and 56% higher molecular mass carbohydrates.”
Reply To: Chocolate Cherry Bliss BarsLana2014-03-05T22:32:52-05:00