Wilton Glucose Syrup 250ml
Liquid glucose syrup is an essential ingredient for making your own fondant or gum paste - it bonds the ingredients together for a smooth, elastic texture. Recipe included on pack for making gum paste.
Essential ingredient for making marshmallows, modelling chocolate gum paste. Can be used in place of corn syrup.
Modelling chocolate Recipe
Modelling chocolate is a great alternative to sugar paste or fondant icing. It’s much easier to work with than tempered chocolate and it’s particularly good for small decorative work.
White modelling chocolate (27% cocoa solids)
- 200 grams white chocolate
- 50 grams glucose
Milk modelling chocolate (33% cocoa solids)
- 200 grams milk chocolate
- 60 – 70 grams glucose
Dark modelling chocolate (55% cocoa solids)
- 200 grams dark chocolate
- 80 grams glucose
Dark modelling chocolate (75-85% cocoa solids)
- 200 grams dark chocolate
- 80-90 grams glucose
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Slowly melt the chocolate and allow to cool a little, so that’s about body temperature (around 35 C)
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Add the glucose
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Stir slowly in and mix well
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Leave to cool (covered with plastic bag to prevent drying out)
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When completely cold, knead until it becomes smooth and pliable
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Add more glucose if needed
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Leave to sit (covered) for 20-45 min in cold before use
- Don’t start to stir the glucose in too quickly or when the chocolate is still hot (this can cause the chocolate to split)
- Since each chocolate might have a different consistency, it’s best to add less glucose than you think you need, knead the modelling chocolate and add more if it feels too firm
- Leave the modelling paste to set overnight or at least for few hours before using
- Keep wrapped in a cling film even when you store the modelling paste in an airtight container. This prevents drying out.
Add to cakes to keep them soft and moist
Add to royal icing to stop icing hardening
Prevents unwanted sugar crystallisation
251ml / 8.5 oz resealable tub.
Glucose syrup is a food syrup, made from the hydrolysis of starch. Glucose syrup is used in foods to soften texture, add volume, prevent crystallisation of sugar, and enhance flavour.
Glucose syrup is ideal for use in confectionery such as hard candies, caramels, jellies and marshmallows. Derived from corn, queen glucose syrup is gluten free and can be used in recipes where corn syrup is called for. Simply substitute one for one.
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